Place slices of bread on a cutting board or and flatten with a rolling pin.
Remove crusts if desired.
Place a slice of flattened bread into a medium custard cup (or foil mini pie tin) and spray top lightly.
Sprinkle with cinnamon.
Repeat with 3 more slices of bread (you will have 4 bottom crusts total).
Place custard cups or pie tins on a baking sheet and bake 8 to 10 minutes, or until light golden brown.
In a medium bowl, stir together the peaches, orange juice concentrate, Splenda, lemon zest, lemon juice, and cornstarch.
Spoon approximately 1/4 of the mixture into each toasted bread cup.
Place a slice of flattened bread on top of each custard cup/pie tin.
(You may use kitchen scissors to cut top crust into a circle, or you could cut bread slices in thin strips and weave them on top of filling, like a lattice-style topped pie.
).
Spray tops lightly with vegetable spray.
Bake for 20 minutes, then place a piece of foil lightly on top of pies and bake for an additional 5 minutes.