In the search for mango alternatives, I discovered that
peaches have a similar texture. I made successful chutney using frozen peaches.
My exuberance left the freezer with several pounds of frozen peaches that were
begging to grace the dessert menu. Why not make a simple pie in an individual
serving size. Prior experience suggested that a small pie bakes in 25 minutes.
2~3 tablespoons butter
2~3 tablespoons brown sugar
1 tablespoon white sugar
1 pound frozen peaches
Pinch of nutmeg
Pinch of cinnamon
1 piecrust, rolled out (frozen
pie crust is fine)
2 Teaspoon Demerara sugar
Melt butter in a frying pan, add sugars. When well heated,
add peaches. Cook mixture and toss a few minutes. Add spices and a pinch of
salt. Taste peaches. If not tart enough, add a bit of lemon juice. Split peaches into two
oven safe Pyrex bowls. Cover top of peaches with a pie crust. Cut a slit in the
middle of the pies to allow steam to escape. Sprinkle crust with Demerara sugar
crystals.
Bake at 400 F for 25 minutes until golden brown. Serve very
warm. Good with whipped cream.
