Individual Whole Peach Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Whole Wheat Flour, 0.2 cup Salt, .2 tsp Extra Virgin Olive Oil, .25 tbspWater, tap, .5 fl oz Peaches, fresh, 4 medium (2-1/2" dia) Raw honeycomb, 20 gramEgg, fresh, whole, raw, 1 medium Sugar in the Raw 2 tsp
Preheat oven to 425 degrees. Lightly coat 4 wells of a muffin tin with cooking spray.
Mix the flour, salt, olive oil, and water to make the pie crust. Separate it into 4 equal balls and roll so that you have 4 mini crusts.
Cut the peaches in half and pit them, making space for the hone comb.
Place 1 teaspoon of honeycomb into one side of each peach where the pit was. Place the other half on top so the peach is whole again. Place each peach on the center of each of the dough disks and wrap dough around the peaches. The dough does not have to completely enclose the peach if it does not reach the top. If peach is completely enclosed, use a paring knife to cut several slits for air to escape around the top. If peach is not completely enclosed, be sure the sides are supported by the muffin tin or oven proof bowls, as the halves will want to separate during baking. Place each pastry wrapped peach so that it just sits in the prepared muffin tin well.
In a small bowl whisk together the egg and 2 tablespoons water. Brush egg wash on "pies" and sprinkle with turbinado sugar.
Bake for 13-15 minutes or until crust is golden brown. Let cool 5 minutes and then carefully remove from pan.
Serving Size: Makes 4 individual "pies"
Number of Servings: 4
Recipe submitted by SparkPeople user POPPYKNIGHT0205.
Mix the flour, salt, olive oil, and water to make the pie crust. Separate it into 4 equal balls and roll so that you have 4 mini crusts.
Cut the peaches in half and pit them, making space for the hone comb.
Place 1 teaspoon of honeycomb into one side of each peach where the pit was. Place the other half on top so the peach is whole again. Place each peach on the center of each of the dough disks and wrap dough around the peaches. The dough does not have to completely enclose the peach if it does not reach the top. If peach is completely enclosed, use a paring knife to cut several slits for air to escape around the top. If peach is not completely enclosed, be sure the sides are supported by the muffin tin or oven proof bowls, as the halves will want to separate during baking. Place each pastry wrapped peach so that it just sits in the prepared muffin tin well.
In a small bowl whisk together the egg and 2 tablespoons water. Brush egg wash on "pies" and sprinkle with turbinado sugar.
Bake for 13-15 minutes or until crust is golden brown. Let cool 5 minutes and then carefully remove from pan.
Serving Size: Makes 4 individual "pies"
Number of Servings: 4
Recipe submitted by SparkPeople user POPPYKNIGHT0205.
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 2.4 g
- Cholesterol: 40.9 mg
- Sodium: 160.1 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.9 g
- Protein: 3.2 g
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