Thursday, July 2, 2009

THRIFTY THURSDAY LITTLE PEACH PIES

You're probably wondering how little peach pies can be part of Thrifty Thursday. I'll tell you how. It's really quite simple, actually.
You have to learn to save.

When you use a pie crust for a pie or pastry, don't throw the scraps away. Freeze them. When you make a crumble topping for a dessert, don't throw the extra topping away. Add it to a plastic container that you keep in the freezer. It won't matter if the crumble toppings are all different. Save them in the same container.
And, if you can find them, buy these wonderful little pot pie pans. I was lucky and found them on clearance dirt cheap. You can make pot pies in them, but you can also make little peach pies, or little blueberry pies, or ...... use your imagination.
It just so happens that I had just enough pie dough in the freezer to fill one of these little pans. And some crumble topping that I'd been saving, also in the freezer. And some fresh peaches. One pie was plenty for hubby and me. We each had half. And no leftovers! You can double or triple the recipe to make more pies, but it was nice making one itty bitty pie just for the two of us.

Little Peach Pies
Source: Judy's Kitchen
Rating: 9 out of 10

INGREDIENTS: 7" round of pastry dough to fit pot pie pan
1 cup chopped fresh peaches
1/2 tsp. lemon juice
2 Tbsp. brown sugar
1 tsp. instant tapioca granules
2 tsp. butter
3 Tbsp. crumb topping

Heat oven to 400F. Place pizza stone or unglazed quarry tiles on center rack of oven. Roll out pie dough to fit pan; place in pan; trim and crimp edges. Refrigerate. Combine peaches, lemon juice, sugar, and tapioca in small bowl; toss to mix ingredients. Let stand 15 minutes. Fill crust with peaches. Spoon crumble topping over peaches. Place pan on a square of tinfoil and pull edges up to slightly cover edges of pie. Bake 45-50 minutes, pulling tinfoil away from edges during last 10 minutes of baking. When filling bubbles, remove pie and cool on wire rack.
If you want more tips on how to save, visit Amanda at her blog to see what she and other thrifty bloggers have to say.

17 comments:

Donna-FFW said...

Judy-- what a perfect idea. I can only imagine how delicious these mini pies are.

Mary said...

Just perfect with the scoop of icecream!

Debbie said...

That's a great idea! They look delicious!

Nithya said...

Pies look really yummy.. I wish I could have it right now. :)

Jackie @PhamFatale.com said...

Oh the crunch from the crumbs, the sweetness from peaches and vanilla ice cream are killing me. I want some!

Sophie said...

What an excellent tip, Judy! Thank you!

These mini pies look so yummie indeed!

My Carolina Kitchen said...

Peaches - one of my favorites, especially Georgia peaches.
Sounds yummy Penny.
Sam

Katrina said...

Great idea and so cute and sounds delicious!

Juliana said...

Fresh peaches...and with tapioca...yummie...love the combination of it and with ice cream? Just heaven :-)

Reeni♥ said...

What a cute idea! This looks scrumptious! And no leftovers to over indulge on.

teresa said...

This looks so yummy! I love how summery it is!

Kerstin said...

So cute and delicious! I really like peach cobbler, so this is something I would love!

♥peachkins♥ said...

Great idea Judy!! and this pie looks like a really great dessert!

maris said...

I would take these desserts over chicken pot pie any day of the week!

Sara said...

I love the sound of mini pies, especially if they involve peaches!

Lynda said...

I love peach pie- and I love the idea of mini pies; thanks for the idea, Judy!

Kathleen said...

They look delicious. I made a savory peach mini pie with feta and walnuts..but I don't have those alum tins...I had to buy the hard metal kind..I will see if I can find yours on line..