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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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