Caramel Peach Pie Bites

Mini Pie Crusts:

• ⅓ cup sugar
• ½ cup margarine
• 1¼ cup flour
• ¼ teaspoon salt
• 2 tablespoons soy milk or creamer
• 1 teaspoon vanilla

Peach Pie Filling

• 4 medium peaches (firm and ripe), diced small
• ½ stick margarine
• 5 tablespoons brown sugar
• ½ teaspoon cinnamon
• Small pinch nutmeg
• 1 teaspoon vanilla
• 1 tablespoon flour

Caramel Sauce:

• 1½ cup white sugar
• 2 scoops, vanilla sugar
• ¾ cup dark Karo corn syrup
• 1 pinch salt
• 1 cup liquid non-dairy creamer, divided
• 1 teaspoon vanilla

Caramel Crunch Topping:

• 3 cinnamon graham crackers
• ¼ cup brown sugar
• 2 tablespoons melted margarine
• 1 teaspoon vanilla
• 1 tablespoon white sugar
• dash salt

1. Preheat oven to 400°F. In a large bowl, cream together sugar and margarine until light. Beat in flour, salt, milk, and vanilla, until mixture is moist and crumbly. It should clump together when you press it between your fingers. Grease 12 muffin cups with non-stick cooking spray. Divide dough into 12 pieces and press each one into a muffin cup, pressing the dough up the sides to mimic the shape of a pie crust. Bake the mini pie crusts for 15 minutes, or until crust is golden. As soon as you remove the pan from the oven, press the center of each pie crust in to keep the shape. Allow to cool completely.
2. To prepare the peach pie filling, melt the margarine in a small pot. Turn to low, and add the diced peaches. Add brown sugar, cinnamon, nutmeg, and vanilla and mix until completely combined. Turn heat up to bring the mixture to a slowboil, and allow to cook for 5-8 minutes, or until the peaches begin to soften. Add flour, and mix well. Turn heat to low, and allow to simmer 5 more minutes, or until mixture thickens.
3. To prepare the caramel sauce, in a large heavy bottomed pot, combine sugars, syrup, salt, and 1/2 cup creamer. Mix until combined, and bring to a boil. (Temperature should reach 240°F when measured with a candy thermometer.) Allow to boil for 1 minute, then add remaining creamer and vanilla. Boil 1 more minute and remove from heat. Pour into a clean container and allow to cool completely. Caramel will thicken as it cools.
4. Lower oven temperature to 350°F. In a medium bowl, crumble graham crackers into small chunks. Add the brown sugar and mix. Combine melted margarine and vanilla, and then stir in. Spread evenly in a 9X13 pan. Sprinkle white sugar and dash of salt on top. Bake for 15 minutes, stirring half way through. Allow to cool completely.
5. To assemble, place the mini pie shells on plates. Add a heaping tablespoon of warm peach pie filling. Add a scoop of vanilla ice cream. Top with caramel sauce and caramel crunch. Serve immediately.