Mini Peach Pies

5
Total Time
1 hr 45 min
Prep
25 min
Cook
20 min
Serves
8
Difficulty
Easy

Ingredients

cooking spray

4 spray(s)

refrigerated pie crust, unprepared

7 oz, store-bought or homemade

peach(es)

3 large, diced (or when fresh peaches aren't great, use defrosted frozen peaches)

sugar

3 Tbsp

ginger root

½ tsp, minced (optional)

cornstarch

1 tsp

kosher salt

1 pinch

powdered sugar

4 tsp

Instructions

  1. Preheat oven to 425°F (218°C). Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-in on bottom).
  2. In a medium bowl, toss together peaches, granulated sugar, ginger, cornstarch and salt.
  3. Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle). Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides. Evenly divide peach mixture among crusts.
  4. Bake until crusts are browned and filling is bubbly, about 20 minutes. Let cool completely before removing from pan. Store at room temperature until ready to serve; dust with powdered sugar.
  5. Serving size: 1 mini pie

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