Mini Peach & Creme Fraiche Pies

Using the homemade creme fraiche made previously, you can make these tasty, whole skin peach pies.

Pie Ingredients

- Pre-baked Keebler graham cracker mini pie shells
- Creme Fraiche
- Ginger-cardamom streusel (butter, flour, confectioner's sugar, ginger, cardamom,
salt)
- Peaches sliced (keep skin on), tossed in confectioner's sugar

1. Assembled by first putting down a layer of creme fraiche, then a layer of streusel, then two slices of peaches.
2. Top with more creme fraiche, streusel.
3. Bake about 350-375 degrees F for 20 min.
4. I cheated by using store-bought pie shells; saves a lot of time though.

Assembling the pies.