Almost Sugar Free Individual Peach Pies

SusieQusie's Note:

With a crust! One of the product lines of Mrs. Bairds Bakeries, based in Fort Worth, Texas, is whole-wheat sugar-free bread and buns. I discovered them when I was doing WW and loved them. If you can't find this bread, use whatever you have, keeping in mind that the *sugar-free* status no longer applies.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 8 slices sugar-free whole wheat bread
• butter-flavored cooking spray
• ½ teaspoon cinnamon
• 1 lb frozen peaches , thawed and diced
• 2 tablespoons frozen orange juice concentrate , thawed
• 2 tablespoons Splenda sugar substitute
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch

Directions:

1. Preheat oven to 350ºF.
2. Place slices of bread on a cutting board or and flatten with a rolling pin. Remove crusts if desired.
3. Place a slice of flattened bread into a medium custard cup (or foil mini pie tin) and spray top lightly. Sprinkle with cinnamon.
4. Repeat with 3 more slices of bread (you will have 4 bottom crusts total).
5. Place custard cups or pie tins on a baking sheet and bake 8 to 10 minutes, or until light golden brown.
6. In a medium bowl, stir together the peaches, orange juice concentrate, Splenda, lemon zest, lemon juice, and cornstarch.
7. Spoon approximately 1/4 of the mixture into each toasted bread cup.
8. Place a slice of flattened bread on top of each custard cup/pie tin. (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.).
9. Spray tops lightly with vegetable spray.
10. Bake for 20 minutes, then place a piece of foil lightly on top of pies and bake for an additional 5 minutes.