In a small bowl, combine the egg yolk, almond milk and vanilla extract. Set aside.

In your food processor, measure in the flour, oats, powdered sugar and salt. Process until combined.

Once the dry ingredients have been combined, add cubed, chilled butter and the chilled coconut oil, processing in 1 second intervals until the mixture looks like wet sand and is starting to come together. Pour in the yolk mixture, processing until just combined.

Turn out the mixture onto a piece of plastic wrap, and wrap it securely before transferring to the refrigerator for at least an hour.

In a large saucepan, melt the butter, then add the peaches and their juices to the pan.

Measure in the dark brown sugar, cinnamon and the salt, then sauté for about 3-5 minutes, or until the peaches are just tender.

Set aside until it's time to make the mini pies.

Grease a mini muffin tin, and preheat the oven to 400°F.

Remove the pie crust from the refrigerator, and roll into 24 1" balls. Press the dough balls into the mini muffin tin, flattening with your thumb and pushing the dough up the sides of the tin.

Bake the pie crust for 20 minutes.

Once the pie crusts have been removed, pressed any air bubbles down with a spoon, then fill with the peach pie filling.

Return the muffin tin to the oven, and bake for another 15 minutes.

Remove from the mini muffin tin, and let cool for a few moments.

Serve warm, topped with ice cream!