Tuesday, September 29, 2009

Well, Aren't You a Peach Hand Pie!?

With the remainder of my hand picked fruit from the farm last weekend I made Peach Hand Pies. I am not going to kid any of you and tell you what a breeze the whole process was. It wasn't. In fact, if I am calculating total hours spent producing these little guys we are probably talking somewhere in the neighborhood of 5 hours or so, fruit picking time included. After all of that labor, blood, sweat and tears (none of that went in the pies, relax!) I had to stop and ask myself- 'Was it all worth it?' The answer to that is, 'Abso-freakin-lutely!!!' Immediately upon removing from the oven, I iced these little beauties and felt my mouth salivate as the glossy icing fell upon their perfectly golden brown crusts.With one bite I was transported back to being 8 years old, on the playground of Harmony Leeland Elemantary School in my after school program in Mableton, GA. For snacktime we would get these declicious little hand pies which were a little soft and still warm from sitting int he Georgia heat. They were just heavenly and these one's are a very close 2nd. I think the only way they could be better is if I were somehow 8 years old again, hanging upside down from the monkeybars in the playground back in Mableton.

So they are labor intensive but they are also remarkable gratifying. Sometimes its fun to make yourself slow down a bit invest some time and love into what you make. I know that I too often get wrapped up in doing everything as quickly and efficiently as possible but doing that all the time leads to us speading down the road of life at mach speed and missing all the awesome stuff on the side of the road as we zoom by. Like peaches!

I used a very simply pie dough recipe for these but you are welcome to use whichever you like. This is definitely a weekend recipe to be made while having a drink and taking some much deserved time to slow down. This delicious little hand pie promises to be just the reward you need for working so dang hard!

3 large or 4 large ripe peaches, peeled and diced small
2 tbs lemon juice
3 tablespoons brown sugar
Dash cinnamon
pinch salt
3 tablespoons flour

For Dough:
2 ½ c flour
½ tsp salt
1 c butter
½ c ice water

For Icing:
1 ¼ c Confectioners sugar
3 tbsp milk
½ tsp vanilla extract

Preheat your oven to 425. Line a baking sheet with parchment or wax paper.

Dough Preparation
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Divide into 2 halves, wrap in plastic and refrigerate for 4 hours or overnight.
Take on half of the dough out of the refrigerator and place on a floured counter top or workspace. Roll our using a rolling pin until dough is about 1/8 of an inch thick. Cut 5 inch rounds in the dough. I used one of my bowls for this, you can use whatever you have that might be in the 5” range. You can also make mini-pies using a 3 1/2” biscuit cutter. Place rounds to the side on a plate and put back in the refrigerator.

 After dicing peaches, place in a bowl. Add flour, sugar, salt, lemon juice, cinnamon, ginger, and flour. Stir until all ingredients are incorporated. Place in refrigerator and let sit about 15 minutes. Remove from the fridge and strain fruit thru a wire strainer to remove excess liquid. Put drained fruit back in the bowl.

Begin assembling your pies by placing a large spoonful of filling on one side of the dough round, leaving about ½ inch space from the edge. Using your finger, moisten the edge of the fruit side of the dough, pull other side over and press to seal. Next, take the backside of a fork and press on the edge of the pie to make sure it’s sealed really well. Repeat until all of the pies are filled.

Using egg wash made of 1 yolk and 1 tbsp water; brush the tops of the pies. Then cut a couple of slits in the top of each for ventilation.

Bake for appx 15 minutes or until they tops are golden brown. Let cool a bit, maybe 5 minutes, and then drizzle icing over top.

(For icing, combine confectioner’s sugar, milk, and vanilla. Stir until smooth.)



redkathy said...

very nice idea!

JMo said...

Thanks, redkathy! Hope you try it and like it!