Low FODMAP & Gluten Free Mini Blueberry Peach Pies

Endulge in these flakey, mini blueberry peach pies for Halloween. We've added some spooky bat decorations and fall leaves and pumpkins to top our pies. These are perfectly portioned for the low FODMAP diet!

Ingredients

Pie Crust

• 315 g gluten free Cup for Cup pie crust mix

• 6 tbsp unsalted butter, chilled

• 148 g vegetable shortening

• ½ c water

• gluten free cooking spray

• 1 egg

Filling

• ¾ pint blueberries

• 1 yellow peach

• ¾ c sugar

• 6 tbsp all purpose gluten free flour

• ½ tsp ground cinnamon

• ⅛ tsp allspice

Steps

Pie Crust

1. Weigh out your pie crust mix and vegetable shortening

2. Cube your butter

3. Add your pie crust mix, vegetable shortening, and cubed butter in a bowl

4. Using a pastry cutter, mix until you get round clumps

5. Chill your water with ice, then remove the ice, making sure you still have ½ cup

6. Add chilled water slowly to the flour mixture and mix with a spatula until a ball of dough starts to form

7. Flour your work station with your leftover pie crust mix

8. Place your ball of dough on the table and start to fold it over and over several times

9. Roll your dough into a ball and cut it into ¾ and ¼

10. Flatten these with your hands into 1 inch thick disks. Wrap these in plastic wrap and place them on a cookie sheet to chill in the fridge for at least an hour.

Filling

1. Wash your blueberries and measure out about ¾ of the pint in a mixing bowl

2. Dice your peach into bite-sized chunks and add them to your bowl of blueberries

3. In a separate bowl, whisk together your sugar, all purpose flour, cinnamon, and allspice

4. Add your spice mix to your blueberries and peaches, slowly mixing them with a spatula until they're fully coated

Bringing it all together

1. Flour your workstation once again with the Cup for Cup pie crust mix

2. Grab your ¾ pie dough from the fridge (leave the ¼ piece of pie dough in the fridge for now) and roll it out slowly and evenly until it's about a ½ inch thick

3. Spray your 12 cup muffin pan with cooking spray

4. Using your 4 inch round cookie cutter, cut out 12 circles of pie dough and press them into the bottom of your muffin pan

5. Fill your pies with the blueberry peach mixture to the top

6. Preheat your oven to 350°

7. Roll out the ¼ pie crust from the fridge to a ½ inch thickness

8. Use whatever cookie cutters you want (or carve some decorations with a knife)

9. Lay the 12 decorative cutouts on top of your pies

10. In a small bowl, crack an egg and mix it up to create an egg wash

11. Using a pastry brush, coat the tops of your pies

12. Bake for about 30 minutes, or until golden brown

Notes

I played around with this recipe by making both regular-sized muffin pan pies and medium-sized. The medium-sized portions triggered IBS symptoms for me. This is likely because of the amount of fat in those portion sizes. However, the regular-sized pies were a perfect serving and didn't trigger any symptoms!

I also recommend baking these on the lower rack of your oven so the bottoms don't get soggy. I cooked these on the middle rack and the tops cooked much faster than the bottoms. Although I didn't get any soggy bottoms, the pies didn't cook as evenly as they could have. 

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