Ramekin Peach Pies
Servings Prep Time
4ramekins 10minutes
Cook Time
12minutes
Servings Prep Time
4ramekins 10minutes
Cook Time
12minutes
Ingredients
Crust
Filling
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.