Handheld Peach PiesJuly 22, 2008 at 3:09 pm | Posted in Pies | 9 Comments
Tags: peach pie
What do you do when you have a lot of extra pie crust? Make more pies, of course! But rather then one big pie, I wanted to do something smaller, so I made these free form handheld peach pies.
Truth be told, I should have added some cinnamon, peach liquor, brown sugar, something, anything to give the filling more taste. But they are so cute. So, a recipe for the peach pie filling will come soon. (Bet they would taste great with lemon curd or chocolate cream filling!)
For now, here’s how I made these handheld pies:
Roll out chilled dough, cut it into the shape of a long oval.
Spoon 1/4 cup of filling onto one side of the dough.
Fold the top over.
Pinch the sides.
Brush the top and sides with egg yolk wash. (1 egg yolk plus 1 T water)
Poke holes in the top with fork tinges.
Wrap tightly and store in the freezer.
I was ready to bake these little pies the next day. Preheat the oven to 325. Bake for 45 minutes or until the filling is bubbling. If the top crust is not yet golden brown, put under the broiler for a couple of minutes…watch carefully! Allow to cool to room temp. Store in the refrigerator.
I must say, I am shocked at how forgiving this pie crust is. Despite being the scraps from the blueberry pie, it’s still flakey and yummy. Too bad it has a combination of crisco and butter. But I’m willing to overlook the crisco…yes, this crust is that good.
Pie Dough- Dorie Greenspan
Good for Almost Everything Pie Dough
For a 9 inch Double Crust
3 cups all purpose flour
¼ cup sugar
1 ½ tsp salt
2 ½ sticks very cold unsalted butter, cut into tbsp size pieces
1/3 cup very cold vegetable shortening, cut into 4 pieces
About ½ cup ice water
Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
To Roll Out the Dough: Have a buttered 9 inch pie plate at hand.
You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you’re working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn’t roll into the dough and form creases.
If you’ve got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.