Spiced Peaches and Little Pies

Hey guys, I’ve got good news.


I made pie!

Better news: you can, too! I took the last of our peach haul and tossed it in the bread maker for some spiced peaches (sans pectin, this time). This is the recipe that I used for pie filling and pancake syrup; it’s useful for all sorts of delicious things. Incidentally, old peaches mush more than fresh peaches. Note to self: next time make spiced peaches first, jam second.

It’s still delicious.

Spiced Peaches (Bread Machine)


  • 6 to 8 peaches
  • 1 1/4 c sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tbsp lemon juice
  1. Wash, peel, pit, and chop your peaches.
  2. In bread pan, combine all ingredients.
  3. Select ‘jam’ setting; start.
  4. Allow peaches to cool down before transferring to containers. Store in the fridge or the freezer. I’m not sure how long. The jam is supposed to keep for 3 months in the fridge or 12 months in the freezer. I don’t see why this wouldn’t last as long. You know. Except for the whole eating it factor.

Makes about 5 cups.

Now, what do you do with a lot of spiced peaches in your fridge…just sitting there?

I dunno, mom, what?

Well, first you get some pie crust. And a couple of ramekins or similar small baking vessels. (Also, preheat your oven to 400 degrees F.) Then you cut out the crust ‘lids.’

Like so.

Then, spray the pans and sort of smash pie crust down into your containers.  There’s not really a neat way to do this. Also, we were running low on crust due to earlier experimentation, but fortunately this is a pie eaten whole and not served out – so we could afford to scant on the bottom crust a little.

Not pretty.

Add filling. Leave about 1/2 to 3/4 of an inch at the top, because this stuff bubbles up.

Looking better!

I pulled out some miniature farm animal cookie cutters and let the boys cut a vent in the middle before we capped the pie. (Which they loved!)


Mary had a little lamb...

Repeat. Multiple times.

Here we go!

Bake (at 400 degrees) for 20-25 minutes.


Serve hot.

To the three little monkeys.

And, you know. With ice cream.

(I think enough dough for one double-crust pie would make eight pies this size. Just remember: 400 degrees, 20-25 minutes, pre-cooked filling. It’s perfection.)

This entry was posted in Recipes.

One comment

  1. bezzie says:

    I just saw a tutorial for muffin tin cherry pies and now this–it must be a sign I need to make pie!!!

    Love that picture of the boys contemplating their pies! Too cute!

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