Why don't you try a crumble/cobbler. You'd have the fruit and use how much you need (one or perhaps two peaches) and the topping could be made "for one" -- if you make biscuit type topping for cobbler, you can also make a couple of biscuits. IMO, crescent roll dough is yeast dough and I don't think that would be good.

What's great about crumble topping is that you can keep it in the freezer in a bag and just sprinkle it, frozen, on your fruit and bake. So it's easy for a single pudding.

Pies freeze beautifully, but better whole than cut. You can rewarm them.

I make small pies sometimes, but don't have a special recipe. I have some stoneware mini pie plates, but you could make it work in foil tins. I roll a thin crust, standard recipe, and cut out the right size pieces. Remember the top crust is considerably smaller. Big bumpy fillings don't work well, but cut the fruit smaller and make your standard recipe and you'll be fine. One mini-pie is 2-3 small portions or four mini-portions. Keep one to cut and freeze the rest.

You could probably make three bite pies in a muffin tin or custard dishes too, but keep them shallow and be careful to pinch them closed well.

You could also make a quarter recipe for the pastry, or cut into quarters and freeze three pieces, and just make a freeform pie or turnover on a baking sheet. You could do the same thing with boughten crust too.

If it's the filling you want, just make the filling and eat it as a compote. If you want pie make real pie.

Oh, and if you crave pie, if there is a restaurant near you, go and get either a slice to go or eat it there. We do that sometimes with desserts -- it's way better than the two of us having a whole pie -- LOL!

You can freeze the unbaked pie crust that you don't use and it will be fine next time when you thaw it out. I'd just make a regular two-crust recipe and freeze half of it, then make a little pie with the other half.

I also use the same recipes for large pies and small pies. I use as much crust as I need for one small pie and freeze the rest, unbaked, in usable portions so the next time I want a little pie I have the dough all made. After that I just prepare the filling, mostly fresh fruit with a little sugar and a spoonful of flour, a pat of butter, top crust if I want it, and bake it.

I use small pyrex custard cups or those square individual Corningware dishes as pans for small pies and it's just the right amount.

Annie

I'm not eating carbs these days, but I'm certainly enjoying a ripe peach, thinly sliced, covered in heavy cream with a sprinkle of cinnamon and a very thin drizzle of maple syrup. Tastes like the inside of a peach pie.