Mini Peach Pies
ith this easy recipe for Mini Peach Pies made with Flatout® Flatbread, there’s no need to roll out dough in the heat of summer — and dessert-time is a breeze!
Ready In: 40 Minutes
Prep Time: 15 Minutes Cook Time: 25 Minutes
Preheat oven to 350°F. Melt 2 tablespoons butter and brush insides of 12 muffin cups with butter. Cut each flatbread in half, crosswise, and place one half into the bottom and sides of each cup to form pie crusts. Lightly brush crusts with remaining butter.
In a medium bowl, toss diced peaches with 2 tablespoons brown sugar, cornstarch and 1/4 teaspoon cinnamon. Set aside.
For crumb topping, combine flour, 1/4 cup brown sugar, granulated sugar, 1/2 teaspoon cinnamon, salt and 6 tablespoons butter in a medium bowl. Stir with a fork or your fingers until pea-sized crumbs form.
Add peach filling to each cup, filling to three-quarters of the way, then top each pie with a mound of crumbs.
Bake for 20-25 minutes, until crumbs and pie crust turn golden-brown. Cool pies in pan for 20 minutes, then transfer to a rack to cool completely.
