Almost Sugar Free Individual Peach Pies



  1. 8 slices sugar-free whole wheat bread
  2. butter-flavored cooking spray
  3. 12 teaspoon cinnamon
  4. 1 lb frozen peaches, thawed and diced
  5. 2 tablespoons frozen orange juice concentrate, thawed
  6. 2 tablespoons Splenda sugar substitute
  7. 1 teaspoon lemon zest
  8. 1 teaspoon lemon juice
  9. 1 teaspoon cornstarch


  1. Preheat oven to 350 degrees F.
  2. Place slices of bread on a cutting board or and flatten with a rolling pin.
  3. Remove crusts if desired.
  4. Place a slice of flattened bread into a medium custard cup (or foil mini pie tin) and spray top lightly.
  5. Sprinkle with cinnamon.
  6. Repeat with 3 more slices of bread (you will have 4 bottom crusts total).
  7. Place custard cups or pie tins on a baking sheet and bake 8 to 10 minutes, or until light golden brown.
  8. In a medium bowl, stir together the peaches, orange juice concentrate, Splenda, lemon zest, lemon juice, and cornstarch.
  9. Spoon approximately 1/4 of the mixture into each toasted bread cup.
  10. Place a slice of flattened bread on top of each custard cup/pie tin.
  11. (You may use kitchen scissors to cut top crust into a circle, or you could cut bread slices in thin strips and weave them on top of filling, like a lattice-style topped pie.
  12. ).
  13. Spray tops lightly with vegetable spray.
  14. Bake for 20 minutes, then place a piece of foil lightly on top of pies and bake for an additional 5 minutes.