Paleo Peach Mini Pies
Grain-free, paleo peach mini pies with a low-carb, keto version.
Paleo Peach Chia Mini Pies are a delicious way to add chia seeds to your diet.
Eating a ripe peach, especially if it's in a pie, is one of the best things that can happen to your mouth.
I found some fantastic, ripe peaches at the farmer's market.
I purchased a bag packed for eating and baking. If you can't access ripe peaches, you could defrost some frozen, organic peaches for this recipe.
The frozen peach slices work well in this recipe too.
These mini pies have a low-carb version depending on the choice of sweetener.
I made my grain-free, nut-free pie crust and filled it with an excellent peach filling.
Why do I always make mini pies or tarts instead of whole pies or tarts? I make them because it gives me better portion control.
Okay, it's actually because I get more pie crust per bite, lol.
You may use a mini tart pan, but I used a muffin pan.
I should get a lovely tart pan.
The photo below is the pie crust I pressed and smashed in the pan with my fingers.
The next photo is the crust with the peach filling before baking.
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A low-carb tart recipe you may also enjoy is my Keto Lemon Supreme Tarts.
RECIPE AND DIRECTIONS BELOW
📖 Printable Recipe Card
Paleo Peach Mini Pies
Ingredients
- THE CRUST:
- ½ cup coconut flour
- ⅓ cup butter melted, or coconut oil, melted
- 1 large egg beaten
- ⅛ teaspoon sea salt * optional
- 1 tablespoon Sweetener of choice: 1 tablespoon honey for Paleo version or 26 drops liquid stevia, or 1 tablespoon erythritol ( for low carb version)
- THE FILLING:
- 1 cup ripe peaches peeled and chopped ( could used defrosted frozen peaches).
- ¼ cup Sweetener of choice: ¼ coconut sugar for paleo version, or ¼ cup erythritol plus ¼ teaspoon liquid stevia for low carb version.
- 1 tablespoon coconut flour
- 1 teaspoon chia seeds plus 1 tablespoon water * optional for extra fiber
- ½ teaspoon pumpkin pie spice or make your own (¼ teaspoon cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon nutmeg).
Instructions
- Preheat oven to 375 F, and oil or grease a muffin pan or mini tart pan.
- If using chia seeds (optional), mix with water in a small bowl and put in the fridge for 15 minutes.
- Chop and peel peaches, and put peaches (including any juices) into a large mixing bowl.
- Add sweetener of choice, and 1 tablespoon coconut flour to peaches in bowl.
- Toss the peaches, sweetener, and coconut flour around to coat.
- If using optional chia seeds, add chia seed water gel to mixture and stir in.
- Let mixture set on counter for 30 minutes.
- While filling is setting, start making the pie crust.
- In medium bowl add all pie crust ingredients and mix well with fork until dough forms.
- Squeeze dough into 6 balls.
- Place dough balls into muffin pan and press and mush dough around too cover at least half of each muffin depression in pan.
- Once thirty minutes has passed and filling has thickened a little, then fill each crust with the peach filling (to just slightly below the edge of crust).
- Bake for 20 minutes, but check at 14 minutes and see if crust edges are browning too fast. If they are then loosely cover the top of muffin pan with a parchment paper sheet or foil sheet and continue baking.
- Remove, cool and refrigerate. Crust is easier to remove from pan if it has been refrigerated for an hour.
- Use a butter knife between crust and pan, and slide around to loosen and remove.
- Can reheat on baking sheet in 375 F oven for 3 to 5 minutes, or microwave for 20 seconds.
Cyndikay Martinez says
Omg Stacey…these turned out great..my husband really loved them.
The pie crust was delicious too…this recipe is a keeper.
Stacey says
Hi Cindikay,
Thank you so much for trying the recipe and for your kind words.
I'm so happy you enjoyed the recipe.
Katharine says
Tried this yesterday and my husband and I enjoyed them. Have you tried making them with a different fruit filling?
Stacey says
Yes, I have made them with blueberries, blackberries and mixed berries.
Christine says
Just made a batch - they are cooling in the fridge. Don't look as pretty as the ones in your picture, but I'm hoping the taste is good. I did add the chia so that may be why they don't have that pretty peach color.
The white peaches from my local farm have been so delicious and I had extras I needed to use up. Thanks for a great recipe. Will post again on husband's taste test - he is Paleo and they are for dessert tonight.
Stacey says
Hi Christine, The peaches I used were very bright orange colored, and the batch I made with chia seeds had little gray dots on them , but they still tasted good. Did not photograph as nice as the batch without, lol.
Samantha says
I made these last night and they turned out great! Such a nice size, and nice peachy flavour. Thank you!
Stacey says
Samantha, Thank you for your kind words and stopping by. I have been checking out your lovely blog. 🙂
Usnea says
I tried doubling this recipe, and the results were not the best. Is it because of the coconut flour? Perhaps Nutiva isn't the best for this recipe, or the egg wasn't larger enough.
Stacey says
Usnea, I'm sorry doubling a pie crust recipe can be tricky, and most likely will need larger eggs or a little more oil or butter. Especially since coconut flour absorbs so much liquid. You could use different coconut flour, but I think it is more likely that it was not enough egg or oil.
~ Stacey
Cici says
It's peach time again! I was wondering if you know how much 26 drops of liquid stevia is? I have a big bottle, & it doesn't come out in nice even drops. I'm thinking maybe 1/2 tsp which seems like a lot. Also wondering if I sub granulated sweetener instead of the stevia if I'd have to add liquid. I have some Better Than Sugar & Swerve. I'm also wondering how well the crusts hold together. I was planning on bringing them to a beach outing but I don't want them to crumble into dust after taking a bite as anything that drops in the sand is garbage!
Stacey says
Cici, It is about a 1/3 Tsp of liquid stevia. I don't think you would need to add more liquid as the stevia does not add much liquid. The crust holds together well if refrigerated. But it gets hot at the beach which may melt the butter or oil that holds the crust together. If you take these to the beach, you may need a cooler and some plates.
~Stacey
Lisa says
These turned out great! I didn't have coconut flour but subbed in a gluten free four instead. I made them in a muffin tin and they didn't stick at all and popped right out when I took them out of the oven. Will definitely make again and try different fillings.
Stacey says
Lisa, thank you for trying the recipe and letting me know how your results with gluten free flour turned out.
Sincerely,
Stacey
Greg says
Would any of these flours besides coconut work?
Almond
Filbert
Chickpea
I have these in my cupboard already.
Also if I used fine ground chia powder instead of seeds, should I use the same amount of chia?
Stacey says
Hi Greg, You can use almond flour but use 4 times as much & if using ground chia you could use 1/2 the amount or less.
Donna Nelson says
Im new to your site but looking forward to trying some of your recipes. They look amazing...
Stacey says
Welcome Donna, glad to have you here!
~Stacey
Meg says
Has anyone tried replacing the egg with chia seed gel in the pie crust, and if so, did it turn out?
Stacey says
Hi Meg, I have not tried it this recipe. But, in my experience with other coconut flour recipes, it needs eggs to bind. I've tried chia and flax eggs in a bread recipe with coconut flour and it fell apart. It Might work with another type of flour or the addition of some xanthan gum, but I don't if these are a dietary restriction for you. It is challenging working with grain free flours, but let know if you try it.
Sincerely,
Stacey