Ramekin Peach Pies

Break out your ramekins, kids, it’s time for more fun! Next up: peach pie!

When trying to think of something sweet I experienced a phenomenon I call “information overload.” Quite simply, there were too many choices and I couldn’t decide which one to move forward with. If you’ve been keeping up with this blog for a minute, you know I already attacked ramekin cheesecakes. But there is a whole WORLD of food, savory and sweet, that we can experience in a ramekin.

Then one night I got a little help making my decision. From the Soap Opera Network.

You see, they run old episodes of Beverly Hills, 90210 and I was watching it. I used to love that show as a teenager. No, that’s not quite right. I was OBSESSED with that show as a teenager. So anyway, I’m watching the show and it hits me. The Peach Pit. But of course!

Ramekin Peach Pie. Let’s do this!

This was light and sweet and actually made me long for summer. Still a few months away though. Until then…I always have Brandon and the gang to keep me company…

Ramekin Peach Pies

Print Recipe

Servings	Prep Time
4 ramekins	10 minutes

Cook Time

12 minutes

Servings Prep Time 4 ramekins 10 minutes

Cook Time 12 minutes

Ramekin Peach Pies Print Recipe Servings Prep Time 4 ramekins 10 minutes Cook Time 12 minutes Servings Prep Time 4 ramekins 10 minutes Cook Time 12 minutes

Ingredients

Crust

• 1/3 c. low-carb baking mix (like Carbquik or Quest All Purpose Baking Mix)
• 1 tbsp. butter or light butter stick chilled and diced
• 1 packet no-calorie sweetener
• 1 pinch salt
• 1 tbsp ice water

Filling

• 4 individual no-sugar added diced peach cups half the juices drained from each cup
• 4 packets no-calorie sweetener
• 1/4 tsp lemon juice (per peach cup...so 1 tsp total needed)
• 1/2 tsp low-carb baking mix (for thickening)
• 1 dash Cinnamon

Servings: ramekins

Instructions

1. Prepare the crust by first mixing in the salt and the Splenda, then cutting the butter in (there was so little mix, I just did it with a fork). Add cold water, ½ teaspoon at a time, until a dough ball forms. Stash your dough in the fridge until you are ready to use it.
2. In a bowl, mix together the peaches, lemon juice and sweetener. After that is mixed, add your thickening agent and stir again. It might look a little grainy, but trust me…this will work out. Fill your ramekins with the peaches and set aside.

   
3. Roll out your lil’ dough ball and cut two rounds out of it. (I had to take a pic of this. The dough ball was so small I didn’t even bother with a rolling pin. Instead, I used these groovy Ikea kids cups which also doubled as a cutter).

   
4. Top your peaches with the crust and cut a venting hole in the middle of the crust. If you’d like you can brush some additional butter over the top (and I did…just for flavor and color effects).

   
5. Bake in a preheated 350 oven (I used my toaster oven) for about 10-12 minutes or until the crust is nice and golden. Allow to cool before serving.

   

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