Paleo peach mini pie

1/2  cup		coconut flour
1/3  cup		coconut oil
1		large egg
1/8  teaspoon		sea salt
1  tablespoon		honey
1  cup		peaches
1/4  cup		coconut sugar
1  tablespoon		coconut flour
1/2  ounce		chia seeds
1/2  teaspoon		pumpkin pie spice

Tip: For nutritional information on all the ingredients in Paleo peach mini pie just click on each ingredient name. Then adjust the serving size for any Paleo peach mini pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375 F, and oil or grease a muffin pan or mini tart pan.
If using chia seeds (optional), mix with 1 tbsp water in a small bowl and put in the fridge for 15 minutes.
Chop and peel peaches, and put peaches (including any juices) into a large mixing bowl.
Add sweetener of choice, and 1 tbsp coconut flour to peaches in bowl.
Toss the peaches, sweetener, and coconut flour around to coat.
If using optional chia seeds, add chia seed water gel to mixture and stir in.
Let mixture set on counter for 30 minutes.
While filling is setting, start making the pie crust.
In medium bowl add all pie crust ingredients and mix well with fork until dough forms.
Squeeze dough into 6 balls.
Place dough balls into muffin pan and press and mush dough around too cover at least half of each muffin depression in pan.
Once thirty minutes has passed and filling has thickened a little, then fill each crust with the peach filling (to just slightly below the edge of crust).
Bake for 20 minutes, but check at 14 minutes and see if crust edges are browning too fast. If they are then loosely cover the top of muffin pan with a parchment paper sheet or foil sheet and continue baking.
Remove, cool and refrigerate. Crust is easier to remove from pan if it has been refrigerated for an hour.
Use a butter knife between crust and pan, and slide around to loosen and remove.
Can reheat on baking sheet in 375 F oven for 3 to 5 minutes, or microwave for 20 seconds.