Remove the pie dough from the refrigerator and let it rest on the counter for 10 minutes. Roll it out to 1/8-inch thick. Cut out 4-inch circles and place each circle in a tin of a muffin pan. The dough should sit just above the top edge of the muffin tin.
Reroll the dough and cut out remaining dough and line the tins. Chill the pie dough in the tin for 10 minutes.
Preheat the oven to 375 degrees F.
Remove the chilled dough cups from the refrigerator. Fill each cup with about 2 tablespoons of the custard filling. Then spoon 1-1/2 to 2 tablespoons of the roasted peaches on top of the custard filling. The combination of custard and peaches should be at or near the top edge of the pie dough.
Bake the pies for 34-37 minutes. When the custard is firm and the peaches are bubbling remove the mini pies from the oven.
Immediatedly use the tip of a paring knife to loosen the edges of the pies from the muffin tins where the peach syrup has overflowed. Then use a small offset spatula to lift the pies out of the tin and place them on a cooling rack. The crust should be golden brown.
Do not let the pies cool in the muffin tins. It may be harder to get them out of the individual tins if they are allowed to cool.
Serve with ice cream, whipped cream or whipped crème fraiche.