Cakes, Pies & Tarts, Dessert

Petite Peach Ginger Streusel Pies

Nicoletta October 8, 2020

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Petite Peach Ginger Streusel Pies. The sweet peaches and zesty ginger are a match made in heaven for these lovely and delicious mini pies. The macadamia streusel marries perfectly with the overall flavors and brings a delightful crunchy texture. Fresh or frozen peaches can be used.

Song of the day: Follow the Sun – Xavier Rudd

Petite Peach Ginger Streusel Pies-on the rack

Just when Summer was merging into Fall, and all the summer fruit shared their spot with the first Autumn produce, I bought some beautiful peaches and made these delightful mini pies. The peaches blend their sweet flavor with ginger, cinnamon, and lemon juice. The topping is a macadamia nut streusel that adds a lovely crunch and nuttiness. Truly, a wonderful dessert from the crust to the top!

 

 

The joy of mini pies

Do you love petite pies as much as I do? I love all individual desserts like these. They are cute, joyful, fun to make and to eat. It  is also easier to roll individual mini pies than a large pie, and adding a streusel top takes all the stress out of making an intricate lattice design. Did I mention that they are absolutely delicious?

Petite Peach Ginger Streusel Pies

What you will need

To make these petite pies I used Pampered Chef mini pie pan set. It makes six petite pies at a time. You could also use a regular muffin pan but the pies will be smaller and you will make more.

As for the pie dough, I used my trustworthy pie dough recipe that makes for two dough balls and one I put in the freezer for later use. Actually, this dough was the frozen one, and after letting it thaw overnight in the fridge, it worked perfectly and was light and flaky after it was baked.

For the streusel

  • spelt flour (or any other flour you like)
  • cane or coconut sugar
  • macadamia nuts, finely chopped
  • salt
  • ground cinnamon
  • ground ginger
  • unsalted butter, cold, cubed

Petite Peach Ginger Streusel Pies-dough-peaches-streusel

For the filling: 

  • peaches, I used 4 fresh peaches. You could also use frozen, make sure to thaw them for at least 1 hour before making the filling
  • cane or coconut sugar
  • spelt flour (or any other flour)
  • fresh ginger, peeled and grated
  • freshly squeezed lemon juice

Petite Peach Ginger Streusel Pies-dressing peaches      

The assembly

  1. Divide the filling equally among the mini pie cups. Add about 1 tablespoon of streusel over the top of each mini pie.
  2. Place the mini pie pan in the preheated oven and bake for about 20-25 minutes, or until the filling is bubbling and the pies are golden.

Variations

  • I know that making pie dough from scratch may look daunting for some of you. In that case, you can certainly use a store-bought pie dough or go for an all-butter sheet of puff pastry. There is more than the crust in these petite pies, and that is the delectable filling and topping.
  • A fan of eating only what’s in season? Try swapping peaches with pears or apples
  • Not a fan of macadamia nuts? Change it with pecans, walnuts, or hazelnuts. Or omit the nuts altogether.

Petite Peach Ginger Streusel Pies-on the rack-vertical

The taste test

The sweet peaches and zesty ginger are a perfect match for these lovely Petite Ginger Streusel Pies. Add to that some cinnamon and a lovely macadamia streusel topping and these mini pies are destined to be your new favorite. The crust is flaky and light, the peach filling is plump and juicy, the topping is a delightful mix of nuttiness and sweetness. Altogether, a fantastic ensemble that creates a symphony in your mouth. 

Petite Peach Ginger Streusel Pies-closeup

Serving suggestions

All in all, they are delicious either warm or at room temperature. They go well topped with gelato, or ice cream,  however, we have also had them plain, and they are still a winner dessert!

Enjoy!

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Petite Peach Ginger Streusel Pies-closeup

Petite Peach Ginger Streusel Pies

  • Author: Nicoletta
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 petite pies 1x
  • Category: Dessert, pies
  • Method: Baking

Description

Petite Peach Ginger Streusel Pies. The sweet peaches and zesty ginger are a match made in heaven for these lovely and delicious mini pies. The macadamia streusel marries perfectly with the overall flavors and brings a delightful crunchy texture. Fresh or frozen peaches can be used.


Ingredients

Pie dough

  • one ball of pie dough, for my homemade, here

Streusel

  • 1/3 cup spelt flour (or any other flour you like)
  • 1/4 cup coconut or cane sugar
  • 1/3 cup macadamia nuts, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/4 cup (1/2 stick) unsalted butter, cold, cubed

Filling

  • 4 peaches, peeled and chopped, fresh or frozen*
  • 1/4 cup cane -or coconut- sugar
  • 1 Tbsp spelt flour (or any other flour)
  • 1/2 tsp fresh ginger, peeled and grated
  • 2 tsp freshly squeezed lemon juice

Instructions

  1. Preheat the oven to 400° F (200°C). Butter and flour the mini pie pan.
  2. On a floured surface, roll out the dough to about 1/8 inch thick. With a round cutter, cut out 6 5-inch-diameter circles.
  3. Gently push the dough into the bottom and up the sides of the prepared pan.

For the streusel

  1. In a bowl, combine the flour, sugar, macadamia nuts, salt, ginger, and cinnamon.
  2. Add the butter and mix the ingredients with your fingertips until the mixture resembles coarse crumbs. Set aside.

For the filling

  1. Peel and cut the peaches into bite-size pieces. Place them in a large bowl.
  2. Sprinkle the peaches with lemon juice and ginger.
  3. In a separate small bowl, mix the flour, and sugar. Add to the peaches and toss until evenly distributed.

Assembly

  1. Divide the filling equally among the mini pie cups. Add about 1 tablespoon of streusel over the top of each mini pie.
  2. Place the mini pie pan in the preheated oven and bake for about 20-25 minutes, or until the filling is bubbling and the pies are golden.
  3. Let them cool in the pan before carefully removing them from the cups.
  4. Serve warm or at room temperature, plain or with ice cream/gelato.

Notes

*If using frozen peaches, make sure to thaw them for at least 1 hour before making the filling.

You can use a store-bought pie dough or an all-butter puff pastry sheet.

According to the size of your pie dough, you might make more or less mini pies. Also, if using a regular 12-cup muffin tin, instead of the 6-cup mini pie pan set I used.

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Petite Peach Ginger Streusel Pies-hand on plate

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