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.
Note: These can also be made with other types of fruits, such as apples, pears, nectarines, mango, strawberries, raspberries, and/or figs. Just be sure to slice the denser fruits, like apples and pears, very thinly so they will sufficiently soften during baking.
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Peach Pie-lets
- Total Time: 55 mins
- Yield: 12 (makes 12 pie-lets) 1x
Ingredients
- 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
Instructions
- 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).
- Prep Time: 30 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1/12 recipe (1 pie-let)
- Calories: 169
- Sugar: 19.9g
- Sodium: 0.4mg
- Fat: 4.1g
- Saturated Fat: 0.4g
- Carbohydrates: 32.7g
- Fiber: 4.2g
- Protein: 3.3g
- Cholesterol: 0
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.
These look so good. We just stayed at a vegan B&B, and one of the things we had for breakfast was peach pie. I've been thinking of making a tiny peach pie since we got home — even went to Goodwill and bought a small glass pie plate. Now I just have to find some decent peaches! Your crust recipe looks so similar to the kinds of pie crusts I make now.
Thanks Andrea! 🙂 These are so good. Let me know how you like them.
Am I missing the suggested oven temperature?
It's in step #5; 350 degrees F. 🙂
Temptress!
😉
I'm a little amazed by comments such as "temptress", "dangerous", and "very special treat". These are completely clean. Just because they are dessertish, doesn't mean they aren't good for you. Everything in them is healthy, gives your body nutrition, and is not an indulgence. I'm making them and eating them with no guilt. Thank you for the recipe!
I agree!
Have you tried this with any other fruit. Rasberries, apples? Any thoughts?
No, but I bet the fruit would be very variable and work fine (apples might take longer, in which case I'd add the topping halfway through).
I was just wondering about apples..maybe if I slice and cook briefly ahead of time.
Yes, that would probably work fine. 🙂
Purple plums might be nice!
I am unable to eat oats in any form, or any gluten grains, is there an alternate that would work in this recipe?
Any kind of flour you can eat will likely work just fine. 🙂
Hello, Helen
I have found sorghum to be a very nice exchange for oat flour.
Your pie looks super delicious. I've been trying to bake and cook more, and this will certainly make it to tomorrow's menu. Thank you for the recipe!
Thanks Diego! Let me know how it turns out. 😉
I just made these and they are delicious. If these don't convince people that healthy eating can be the best eating, nothing will.
Thanks Sheryl! 😉
I will try these for sure as a verrrry special treat occasion. They look so delicious.
I made with rhubarb and blended raisins instead of dates... kind of improvised measurements, etc.
I loved them and my kids loved them too.
My son just asked for another one even though they are all gone!
I will be making more soon!
Thank you for the awesome recipe.
Hi Heidi, that's great! Thanks for the comment! 😉
Thanks for suggestion....I'm out of dates and won't be back to Trader Joe's for weeks!
I'm going to make these fresh raspberries next week!! Looks so yummy thank you.
How do you avoid eating them all??!!
I did eat them all! 🙂 Not all at once, but a couple at a time. I know, they're dangerous!
I had three peaches left from this week's CSA box, so I made 3/4 of a batch and so nine of these. At first it seemed like a major production, but it's much simpler than making a traditional pie. Tasty and reminiscent of traditional peach pie. Two of these after dinner was plenty for me! Definitely will be making these again!
Thanks Glenn! 😉
Do you have any trouble with the muffins sticking to the paper muffin cup? I am excited to try this recipe, but have had other muffins stick in the past.
Use parchment paper cups.
These are great. I love orange with pecans and I added some orange zest and cardamon. I plan to make a quanity of the topping on hand for a quick and easy pie-let
If making for someone with a nut allergy, could I substitute sesame seeds or tahini for pecans?
I would ask them what they usually replace nuts with. I'm not sure sesame seeds would work since they're not very fatty (maybe sunflower seeds?). You could just do oats and dates maybe. 🙂
Do they stay together or do they crumble when you were eating them?
I eat them with a fork, but if you picked them up, they would stay together, kind of like a coffee cake. 🙂
I made these for my aunt who recently transitioned to plant based for health reasons. At a bbq where everyone else was eating homemade butter cake, this fancy dessert was still a hit and healthy eaters didn't have to feel left out! Thanks for the amazing recipes.
Yay! 🙂 Great to hear! Thank you for the comment. 😉
These look amazing! Thanks so much for the recipe. I can't wait to give this a try!
Maybe i will try this recipe first and then replace with my favorite fruit: apple. Do you think green apple or ripe apple is a good choice?
A softer apple might be better, and slice them very thin, since they are harder than peaches and may take longer to soften. But if you up the bake time, it could overcook the topping.
These are delicious and a hit in our house! Thanks for the recipe! What I loved the most is that it wasn't too sweet and sugary, like a typical pie, it was a just sweetened enough to spotlight the perfectly in season peaches! Yum!! And my kids and husband loved them. And best of all I didn't slave for hours in the kitchen making them!
I can't wait to try this. If I make it with apples, I'm thinking of "pre-cooking" them a bit before adding them or chopping them into smaller cubes so they bake well with the other ingredients. Pears might also be good (the season is almost here😉) Thank you for this great recipe!
Made these last night and they were perfect. Thank you for this fresh healthy recipe.
Do you put nutritional values in your cook book? Like calories, fat, carbs?
Yes, and I'm working currently to do the same with the blog recipes. 🙂
Goodbye, diet!:) This is probably sooo delicious.
Damn, this peach pie looks so delicious! I'm definitely going to try it myself =)
Fantastic! Peaches are my favorite but I also made these with apples and blueberries. Such a versatile recipe, thanks!
I would like to make these during the holidays, but peaches are out of season. Is it possible to use frozen peaches? And if so, how would you suggest altering the recipe?
I think you could use frozen. I would thaw them first, and if they're really thick, slice them into smaller pieces per this recipe. 🙂
Hi Cathy, Do you think Frozen peaches would work? If I thaw them first? I was thinking this would be great for Thanksgiving.
Sorry I didn't see the previous message! 😉
can one use almonds instead of pecan nuts?
They are lower in fat so they may not have the "stick-togetherness" that pecans have. I'd use walnuts or cashews before almonds. But if you try and it works, let me know. 🙂
Can you use the paper baking cups inside the red silicon muffin holders? Do you use these or another type of container for the muffins? Thank you! Just learning to cook/bake.
Yes, that would work. I have used both silicone and metal pans, but for this recipe you definitely want a paper liner. 🙂
Do You think you could freeze these after baking
I think so. The crust upon thawing might be moister/gooey, but it will still taste good. 🙂
Thanks for the recipe! After few wonderful deserts I have modernized the recipe little bit. Instead of lemon juice you can try apple juice. And instead of peach - try mango! It makes a flavor truly unique!
I made these in a silicon muffin pan without paper liners and they came out perfect!
Wow! I just made these and they are absolutely delicious!! I recently found your site and so glad I did. I can't wait to try out some of your other delicious recipes. Thank you so much!! 🙂 🙂
Thanks Teresa! 🙂
Hi Cathy! Looking to make these for a birthday party. I love the peach blueberry combo, how could I go about adding blueberries? They are in season and huge right now (super juicy) or I could use frozen wild ones. Would i need to change anything else with the recipe? Thank you!
I'd say just use less peaches; maybe 2 cups of each. Use fresh if you can, yum! 😉
I have 7 gal of cherries, so was looking for a cobbler recipe. I used this Peach Pie-let recipe. I used 4 c of cherries and the sauce recipe & put in 8x8 dish plus a 5x5 dish. Then I sprinkled with 1/2 recipe of the topping. I did need to use more water in order for it to be crumbly. LOVE LOVE your recipes, Cathy. THANKS
Wow, that sounds great! Thanks Donna! 😉
Was wondering if anyone has used frozen peaches? If so, how do they come out? My fresh ones aren’t ripe enough but I have frozen ones in the freezer. Also, for nut allergies, did anyone find a viable substitute? Can’t WAIT to make these!!
Hi Janet, I think I tried frozen peaches before and it works, but I would thaw them out first and drain off any liquid, otherwise it will be too wet. If you can do seeds, you can replace with a type of seed (sunflower or hemp maybe). 🙂
Delicious Recipe, thank you. In step 3, if you already had oatmeal flour that you grinded up previously, would you use the same amount? I always have a large container of oatmeal flour so its ready when and if I need it.
Yes, the same amount. 🙂
That's great thank you
Do you store these in the fridge, or would that make the crust soggy? I just ate 4 of these, they are so good, you done yourself proud.
Hi Diane! 🙂 Thanks! I love these! Yes, I would store them in the fridge. The crust may get a bit soggy, but it will still be good. (You could fold up a paper towel in the container to help absorb some of the moisture.)
Mine are baking in the oven right now! Costco has perfect organic peaches currently. Looking forward to this coming out in say... 21 minutes. Not that I’m counting or anything! 😋
He he, thanks Nannette! 😉
Hi, I just made this with a couple of modifications. I subbed blanched almonds for pecans, and baked it in a 9x13 pyrex instead of individual pies using frozen sliced peaches. I didn't use any crumb/topping on the bottom. I crumbled it all over the top and baked for the same amount of time as the recipe. It came out perfect! Bringing it to a Blue Zones vegan potluck tonight. Thanks so much for the fabulous recipe!
Great idea, Maureen! I'm going to try that. Thanks, and happy potluck! 😉
This dessert is delicious! The second time I made it with peaches and blueberries. I will definitely use this recipe again, so thanks so much for sharing it!
Great! Thanks Frances! 😉
I was looking for a quick vegan, gluten-free and naturally sweetened treat to make for dessert and I left myself with just an hour to do it! I have enjoyed watching you on Chef AJ's site and i knew I could count on you 🙂 These little pie-lets were delicious and the family loved them...YAY! No one else is V/GF/mostly SF as I am and it is always a victory to find something everyone loves. THANK YOU!!!!
I served them with SO-Delicious brand ice cream for an extra treat 🙂
That's great, Jamie! I love these little peach pies. Thanks for the comment! 🙂
Can I use the rubber muffin baking method? My other recipes always stick to paper.
Cathy these pie-lets are sooo good. I made them today with fresh Ontario peaches and they were delicious. I think I'll try making these with damson plums in another month too. These are the perfect little treat. Thank you.
Thanks Darlene! 🙂 Ooh, I bet they'd be amazing with plums too!
My favorite! As always, an amazing and versatile recipe.