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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Frozen Vanilla Peach Yogurt

Lately, I have been pinning ice cream recipes galore on Pinterest.  My goal this summer is to make, and perfect, as many batches of homemade ice cream as humanly possible.  And do it, without gaining a single pound.  Okay, you can stop laughing now because I can see you!

I admit that when it comes to making homemade ice cream I haven’t strayed far from the beaten path.  I make a simple (no-cook) vanilla and a simple (no-cook) Strawberry Bliss, but you all know that I can’t leave well enough alone where recipes are concerned, so once again, I’ve been playing mad scientist. 

I created this recipe, and made it using my ice cream machine, which by the way, I’ve come to believe is practically worthless.  The bottom freezes and the sides freeze slightly and that’s it.  You still have to freeze the ice cream for a considerable amount of time in the freezer to actually consider it ice cream.  Is that normal?  So, what am I getting at here?  I would dare say that if you make this, and pour it into a freezer safe container, and then freeze it, you will get the same results that I got using a worthless ice cream maker. 

Frozen Vanilla Peach Yogurt

1  14 oz. can of sweetened condensed milk

1 1/2 c. skim milk

1 6oz. container of non-fat peach yogurt

2 tsp. vanilla extract

1/8 tsp. cinnamon

1 dash of nutmeg

Put all of the ingredients in a large bowl and mix completely using an electric mixer.  Make according to your ice cream makers instructions (hopefully yours works much better than mine).  This  recipe makes about 1 1/4 quarts of ice cream.

This yogurt is super sweet and super rich, so don’t let the word yogurt trick you into believing it is a whole lot healthier for you.  Using the sweetened condensed milk knocks that theory right out the window.  I found the peach flavor in this batch to be more subtle than I had expected.  That’s because the vanilla and cinnamon are vying to be the winning flavors – which they succeeded quite well at.  I’ve decided when I make this again I’m going to tone down the vanilla and cinnamon just a little, and I’m going to add baked pie crust to the next batch because the flavor reminds me of a homemade peach pie.  And who will be able to resist frozen peach pie yogurt?

Are you ready for a season of homemade ice cream and frozen yogurt recipes?

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