Mini peach pies
6
Points®
Total time: 1 hr 45 min • Prep: 25 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Cooking spray
4 spray(s)
Unbaked refrigerated pie crust
7 oz, store-bought or homemade
Peach
3 large, diced (or when fresh peaches aren't great, use defrosted frozen peaches)
Sugar
3 tbsp(s)
Ginger root
½ tsp(s), minced (optional)
Cornstarch
1 tsp(s)
Kosher salt
1 pinch(es)
Powdered sugar (confectioner's)
4 tsp(s)
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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