Hey everyone! How’s your week going? I know I know, it’s fall! Why do I have peach pies on my blog??? Well. During the summer, my mom’s peach tree grew about a billion peaches in about a week. (Note: Complete exaggeration.) So what to do with a full box of peaches? Make some jam! And luckily, jam stays good forever and I finally came around to use it.
Also, Pillsbury came out with a ready-made, gluten-free pastry and pie dough*. It’s really not to bad for store-bought dough. So if you have peach jam already and the dough, this is a really easy 2-ingredient pie cup!
Mini Peach Pie Cups Recipe
For peach jam:
- 1 – 0.6 oz. packet fruit pectin
- 4 cups sliced peaches
- 1/4 cup sugar (to taste)
- 1 tbsp. lemon juice
Peach Jam: Crush the peaches in a large pot over medium heat. Stir in the other ingredients and boil for 3 minutes. Remove from heat and stir for 2 minutes. Then transfer to a glass jar and let cool completely uncovered. Cover tightly and store in fridge.
Peach Pie Cups: Knead the dough on a floured surface (If you want to keep it gluten free then you can probably use gluten free flour). Roll it out and cut with a circle cookie cutter. Make sure to spray a muffin pan with oil really well before putting the dough in. Put the circles of dough in the muffin tin and fold inside so that it is cup shaped. Then put two teaspoons of jam in the middle. Bake for 10-12 minutes. Then rotate the pan and bake another 10-12 minutes, until the crust is browned.
Alternatively, you can fold the dough over on the bottom side of the pan. Bake that for 10-12 minutes. Then take them out and fill with 2 tablespoons of jam and bake for 10-12 minutes.