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Mini Peach Melba Pies
Diabetic Living Magazine
“What's more fun than beautifully decorated individual dessert pies? These fruity hand-held treats are full of raspberry jam, peach pie filling, and fresh raspberries. Be creative and substitute any of your favorite pie fillings, preserves, and fresh berries—your guests will thank you!”
1¼ cups flour
1 tablespoon granulated sugar (see Tip)
½ teaspoon salt
¼ cup shortening
2 tablespoons butter, cut up in small pieces
¼- ⅓ cup ice water, divided
2½ teaspoons seedless raspberry jam, divided
¼ cup peach pie filling
⅛ teaspoon ground cinnamon
¼ teaspoon almond extract, divided
3 tablespoons fat-free milk plus 1 teaspoon, divided
10 fresh raspberries
¼ cup powdered sugar (see Tip)
1½ tablespoons sliced almonds, toasted and chopped (optional)
1Preheat oven to 400°F. Line one large baking sheet with parchment paper; set aside.
2For pastry dough, stir together flour, granulated sugar, and salt in a large bowl. Using a pastry blender, cut in shortening and butter, until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather the flour mixture into a ball and gently knead until it holds together.
3For pies, roll the dough on a lightly floured surface into a 12-inch circle. Using a 2½-inch round or scalloped cookie cutter, cut the dough into rounds; reroll scraps as necessary until you have 20 rounds total. Place 10 of the pastry cutouts 2 inches apart on the prepared baking sheet. Spoon ¼ teaspoon raspberry jam on each round.
4Place pie filling in a medium bowl. Using kitchen scissors, snip any fruit in the filling into small pieces. Stir in cinnamon and ⅛ teaspoon almond extract.
5Place 3 tablespoons milk in small bowl. Spoon 1 teaspoon of the peach mixture onto the center of each pastry cutout on top of the raspberry jam. Top each with a fresh raspberry. Brush edges with milk. Top with the remaining pastry cutouts; seal edges with a fork. Brush the top of each pastry with milk.
6Bake for 14 to 16 minutes or until golden brown. Using a spatula, transfer the pies to a wire rack. Cool slightly.
7For icing, whisk together powdered sugar, the remaining 1 teaspoon milk, and the remaining ⅛ teaspoon almond extract. If needed, stir in additional milk, ½ teaspoon at a time, until icing reaches drizzling consistency. Drizzle icing over pies. If desired, sprinkle evenly with chopped almonds. Serve warm or let cool completely.
Tips: If using a sugar substitute for the pastry, we recommend Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 tablespoon granulated sugar. Nutrition Per Serving with Substitute: Same as below, except 149 cal., 18 g carb. (5 g sugars). Exchanges: 0 carb.
We do not recommend using a sugar substitute for powdered sugar in the icing.
To make ahead: To freeze baked pies, place them on a baking sheet and freeze about 1 hour or until firm. Transfer pies to a resealable plastic freezer bag or freezer container. Freeze for up to 3 months. To thaw, remove from packaging and let stand at room temperature for 30 minutes. Heat if desired.
To freeze unbaked pies, prepare pies through Step 5. Place baking sheet in the freezer and freeze about 1 hour or until firm. Transfer pies to a resealable plastic freezer bag or freezer container. Prepare icing as directed in Step 7 and transfer to a resealable plastic freezer bag. Freeze pies and icing for up to 3 months. To bake, place pies on a parchment- or foil-lined baking sheet. Bake as directed in Step 6. Let icing stand at room temperature until soft. Snip off a corner of the bag and use icing and almonds to decorate pies as directed in Step 7.
Equipment: Parchment paper, 2½-inch round or scalloped cookie cutter