These single-serving peach pies (“pie-lets”) are delicious and very cute, ideal for a special end to any meal. I don’t use butter, shortening, sugar, salt, or white flour in my recipes, so I’m using a cookie crust, which I like even better than traditional crust.
- For the fruit sauce:
- ½ cup water (or fruit juice)
- 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
- 2 tablespoons lemon juice
- ¼ cup old-fashioned rolled oats
- ½ teaspoon cinnamon
- The fruit:
- 4 medium-large ripe peaches, thinly sliced and then sliced crossways (about 4 cups)
- 1 tablespoon lemon juice
- For the crust and topping:
- 1½ cups old-fashioned rolled oats
- 2½ ounces raw, unsalted pecans (about ½ cup)
- ½ teaspoon cinnamon
- 4 ounces pitted dates (6 to 7 Medjool or 12 to 14 Deglet Noor), chopped
- 1 tablespoon nondairy milk
- To start the fruit sauce, place the water (or juice), dates, and lemon juice into a blender, and set aside. Line a standard 12-cup muffin tray with paper cupcake liners.
- For the fruit, place the twice-sliced peaches into a medium bowl and toss with the 1 tablespoon of lemon juice.
- To start the crust/topping, grind the 1½ cups of rolled oats (for the crust) and ¼ cup of rolled oats (for the fruit sauce) together in a food processor until it resembles flour (about 30 seconds). Remove ¼ cup of the flour from the food processor, and set it aside (to be used later in the fruit sauce).
- To finish the crust/topping, add the pecans and cinnamon to the food processor of oat flour, and process until the texture resembles coarse flour. Add the chopped dates, and process for about 1 minute, or until the mixture just begins to clump together. Add the milk and process until the mixture starts to ball up into dough (this will happen quickly). Transfer to a medium bowl and set aside.
- To finish the fruit sauce, blend the water (or juice), dates, and lemon juice until smooth. Add the ¼ cup of oat flour that you had set aside, and the cinnamon, and blend again until smooth. Pour this into the bowl of peaches, and stir. Preheat the oven to 350°F.
- Now you should have two bowls in front of you: one with the peaches and sauce, and one with the crust/topping. Place about 1 tablespoon of crust dough into the bottom of each lined muffin pan. Then press down on each bit of crust with the back of the tablespoon measure, to pack it down (going up the sides a little is desirable). You will have about ¾ cup leftover crust; save this for step 8.
- Spoon the peaches evenly into each muffin well (on top of the crust). I usually spoon it the first time around then place the last pieces by hand to assure that they are laying down and fitted nicely in the space (you don’t want a lot of empty space in there). Spoon any leftover sauce over the tops. These should reach about ¾ the way to the top of the muffin paper.
- Using the leftover crust dough, place about 1 tablespoon on top of each, like a crumble topping; lightly press down with your fingers (so none rolls off).
- Bake for 25 minutes, or until the tops are medium brown (don’t over-brown). Set aside to cool. Wait at least 15 minutes before serving (these will firm up the longer they cool).
Above: The final baked pie-let! De-lish!!
Photos of some of the key steps:
Above: (Step 2) Thinly slice the peaches then cut them cross-ways, into smaller pieces (I’ve used white peaches since they were more ripe than the yellow peaches).
Above: (Step 4) This is what the final crust dough should look like:
Above: (Step 6) Place about one tablespoon of dough into the bottom of each muffin paper.
Above: (Step 6) Use the back of the tablespoon measure to flatten out the crust on the bottom and a little up the sides, to create a shallow bowl (you don’t want the crust too thick here, so really smash it in here without leaving a hole).
Above: (Step 7) Fill each muffin cup with fruit that has been tossed with the sauce.
Above: (Step 9) The finished pie-lets, which are slightly browned on top.
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