Homestead Peach Hand Pie

Friends of ours sent us home with a bag of their homegrown peaches from their small homestead orchard.  They are good people, and their generosity put me on cloud nine.  I haven’t had nearly enough peaches to quench my craving for them this summer.  In fact, this is the first peach recipe I’ve posted and that is just wrong!

Now, some of you are going to argue that a pie should be round and in a pie plate.  And I might have been inclined to agree with you until I got it in my head that I was going to make a square hand pie.

I really like how easy this pie went together and I think you will too.  Minimal crust wrestling required.

 

For this recipe you will need to make your favorite double pie crust recipe.  *Keep dough refrigerated until you have prepared your fruit filling.

Peach Pie Filling

9 small peaches, peeled, pitted, and thinly sliced

1/2 c. sugar

1/4 tsp. cinnamon

2 dashes of nutmeg

1 tbsp. all-purpose flour

1 tbsp. chilled butter

Mix all ingredients together (except butter) and set aside.

Preheat oven to 400 degrees.

Line a large baking sheet with parchment paper.  *Don’t skip the parchment paper because it will catch all the bubbly goodness and will keep your pie from sticking to the baking sheet.

Divide refrigerated pastry dough in half.  On a lightly floured surface, roll the bottom crust into square that will be slightly larger than the top piece; trim edges to square it up if necessary. Place on the prepared baking sheet.  Spoon peach filling on top of bottom pie crust, being careful to keep the fruit and juice on the crust.   Divide and distribute the tbsp. of butter equally over the fruit filling.

Roll the second crust out; trimming edges if necessary.  Place 2nd crust on top of the pie filling.  Use a fork to seal the edges together.

Bake for 15 minutes at 400 degrees and lower the heat to 350 degrees.  Bake for an additional 12-15 minutes, or until crust is light golden brown.  Remove from oven and sprinkle sugar on top. Allow to cool completely before cutting.

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This pie is not overly sweet and that was deliberate on my part.  If you’d like it a little sweeter then just increase your sugar by 1/4 cup.

Peach and apple pie are my favorite fruit pies.  Do you have a favorite?

If you’re looking for a delicious peach pie recipe –  click here!

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Farm Country Peach Pie

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Dig out your most treasured double pie crust recipe because you’re going to need it.  And don’t forget to pick up some farm fresh peaches at your local produce stand or farmers market.

This pie filling is sweet, but not overly so.  And I dare say you won’t get anymore farm country fresh than you will with this pie recipe.

This recipe makes one 8” pie but I got overly creative and made four mini’s.

Farm County Peach Pie Recipe

Prepared double pie crust pastry

3 extra large peaches, peeled and sliced

1 tsp. lemon juice

1 c. granulated sugar

2 tbsp. all-purpose flour

1/4 tsp. cinnamon

2 tbsp. cold margarine or butter

Preheat oven to 450 degrees. 

In a large bowl, add sliced peaches, lemon juice, sugar, flour, and cinnamon.  Carefully fold all ingredients together. 

Spoon peach filling into bottom half of prepared pie crust.  Slice margarine or butter into small pieces and place on top of pie filling.  Cover filling with top pie crust.  Using a sharp knife slice vents into top pie crust. Place thin pieces of aluminum foil around the pie crust to prevent over-browning.

Bake for 10 minutes at 450 degrees and then lower temperature to 350 degrees.  Bake for additional 35-40 minutes until pie filling bubbles out through vents and peaches are tender.  *Remove aluminum foil about 10 minutes before pie is done so edges can brown lightly.

Serve  warm with a dollop of homemade whipped cream or a scoop of French vanilla ice cream. 

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Have you made a peach pie this season? 

Pie Talk

When I was a little girl my grandma would make a pie just about every week for Sunday dinners that I loved being invited to.  

Grandma’s pies never looked perfect but they were always delicious, and today I admire her for making them so faithfully.

My pies, like my grandma’s, never look perfect either.  And like hers, they are always very tasty but I surely don’t make them weekly.  I guess it would be safe to say that I’m lucky if I make one every few months, or so.

I love going into diners where their dessert menu boards are typically filled with a never-ending list of  their homemade pies – lemon, cherry, coconut cream, chocolate cream, banana cream, custard, red raspberry, black raspberry, peach, and of course apple.  It’s proof that pies are not a dying breed.  Perhaps today, people are more inclined to order a slice of their favorite pie out rather than make one at home.  What do you think?

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Since today is Sunday, and I haven’t baked all week, I thought I might as well make some pie and make my grandma proud.

This pie crust recipe came from The Good Housekeeping Illustrated Cookbook.

2 c. all-purpose flour

1 tsp. salt

3/4 c. shortening

5-6 tbsp. cold water

Put all the dry ingredients into a large bowl.  With a pastry blender, cut the shortening into the flour.  Sprinkle one tablespoon of cold water at a time  into the mixture; mix lightly.  With hands, shape pastry into a ball.  Divide dough in half.  On lightly floured surface roll each dough into a circle that is about 2 inches larger than the pie plate, and about 1/8 of an inch thick.  Place pastry into pie plate and pinch edges.

This custard pie filling recipe was adapted from the same cookbook.

2 c. skim milk

1/2 c. heavy cream

1/2 c. granulated sugar

3 eggs

2 tsp. pure vanilla extract

1/2 tsp. salt

1/4 tsp. nutmeg

Preheat oven to 425 degrees.  Rub softened butter on unbaked pie crust and put in refrigerator until filling is ready.

In a medium bowl, add all ingredients.  Whip ingredients with wire whisk until mixed.  Pour custard mix into pie shell and carefully transfer to oven.  Bake for 25 – 30 minutes, or until a knife comes out clean when inserted about 1 inch from the edge.  Cool and refrigerate. 

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Rather it’s a deep dish, top crust, graham cracker crust, or crumb topping I’m all for pie!

Do you make your own pie, or do you order it out?

Shared this at Weekend Potluck – check out all the other great recipes there!

Don’t let phyllo intimidate you…

Tonight the creativity bug bit me.  I was itching to do something with the box of phyllo pastry dough I bought the other day.  I’ve never worked with phyllo dough before so this was new to me.  I have to admit I was a little intimidated at first.  I guess I had no idea it was so delicate.  The directions were intimidating, and made me feel as if I had to work quickly, yet very carefully – like handling a bomb that needed to be disarmed.

Maybe this intimidation came from confusion too.  When I bought the dough I was thinking puff pastry, but when I opened the box I realized that’s not what I got.  I didn’t really understand that puff pastry and phyllo dough are two different things, and are not really interchangeable.  Duh!

It didn’t make a huge difference to me at that point.  I was determined to make little bite sized appetizers filled with yummy things.  And, that’s just what I did.  According to the directions, your fillings should be prepared prior to taking  the pastry sheets out of the box, so I busied myself working on that first.

For  the fillings, I prepared a multitude of tasty ingredients by dicing them, and lightly sauteing  most in butter, or olive oil.  The only exception was the bacon.  I cooked that fully as you normally would.  I prepared ham, onions and green peppers, garlic, fresh diced tomatoes, black olives, pepperoni, and baby spinach. I also prepared some frozen asparagus, and chopped it into small pieces. 

Once the food was pre-cooked, I did my concocting.  I made a pizza filling with  pepperoni, tomatoes, garlic, black olives, ricotta cheese, mozzarella, and Italian seasoning.  I made a spanakopita type filling with garlic, spinach, feta cheese, and a dash of nutmeg.  I mixed it up a bit with the ham and bacon.  I used the onions, green peppers, and asparagus with both, creating two different flavors, and topped them off with a little cheddar or  jarlsberg cheese (which I had already grated).  The prep time for this was time consuming, but necessary.

When working with the dough I tried to follow the directions, but it looked easier than it actually was.  I eventually decided to shape them the way I felt most comfortable.  Once filled and shaped,  I lined the little morsels on the cookie sheet and baked them until they were golden brown.  Then, I sampled…  then, hubby sampled…  then, the verdict….  A great appetizer worth the extra prep time, and the initial intimidation (which eventually passed). 

Have you worked with phyllo dough?  Have any tips you’d like to share?  How about puff pastry?  What’s your take on working with that?  I’d love to hear from you!