Handheld Peach Pies

July 22, 2008 at 3:09 pm | Posted in Pies | 9 Comments
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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.

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