Mini Peach Pies
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5
2 reviews
Excellent
Mini Peach Pies
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Sweet Mini Peach Pies, topped with vanilla ice cream, are the best way to celebrate the summertime favorite fruit!
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Ingredients
Sweet Pie Dough
- 1 egg yolk
- 1 tablespoon almond milk unsweetened vanilla
- 2 teaspoons vanilla extract pure
- 1 cup all-purpose flour
- ¼ cup oats not the instant kind, uncooked, old-fashioned
- 2/3 cup powdered sugar
- ¼ teaspoon kosher salt
- 4 tablespoons butter cut in ¼" cubes, chilled, unsalted
- 4 tablespoons coconut oil at room temperature
Pie Filling
- 2 tablespoons butter unsalted
- 2 cups peaches , chopped and with their juices
- 2 tablespoons dark brown sugar
- ½ teaspoon ground cinnamon
- salt a pinch
Instructions
Make the Sweet Pie Dough
- In a small bowl, combine the egg yolk, almond milk and vanilla extract. Set aside.
- In your food processor, measure in the flour, oats, powdered sugar and salt. Process until combined.
- Once the dry ingredients have been combined, add cubed, chilled butter and the chilled coconut oil, processing in 1 second intervals until the mixture looks like wet sand and is starting to come together. Pour in the yolk mixture, processing until just combined.
- Turn out the mixture onto a piece of plastic wrap, and wrap it securely before transferring to the refrigerator for at least an hour.
Make the Peach Pie Filling
- In a large saucepan, melt the butter, then add the peaches and their juices to the pan.
- Measure in the dark brown sugar, cinnamon and the salt, then sauté for about 3-5 minutes, or until the peaches are just tender.
- Set aside until it's time to make the mini pies.
Prepare the Mini Pies
- Grease a mini muffin tin, and preheat the oven to 400°F.
- Remove the pie crust from the refrigerator, and roll into 24 1" balls. Press the dough balls into the mini muffin tin, flattening with your thumb and pushing the dough up the sides of the tin.
- Bake the pie crust for 20 minutes.
- Once the pie crusts have been removed, pressed any air bubbles down with a spoon, then fill with the peach pie filling.
- Return the muffin tin to the oven, and bake for another 15 minutes.
- Remove from the mini muffin tin, and let cool for a few moments.
- Serve warm, topped with ice cream!
Nutrition Information
Show Details
Serving
1g
Calories
97kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
15mg
(5%)
Sodium
35mg
(1%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 24mini pies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 97kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 15mg | 5% |
| Sodium | 35mg | 1% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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