Doesn’t appear that you peeled your peaches. I’m originally from Asheville, NC. I’m sure others will appreciate it too. That dough is the best! I will say that the process is very time consuming and kind of messy. tokissthecook — Yes, this is indeed a stickier than normal recipe. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Let sit for 10 minutes. Thanks again! I’m having a housewarming in two weeks and was planning to make individual tarts with my ground cherries (cool fruit/vegetable I’m growing) but was fretting about how to make so many mini tarts when I only have four tart pans. Required fields are marked *. Agree with the others who think it needs more sugar — next time I’d make it with 6-8 Tbs of Sugar. The dough really is like a laminated dough, it’s unbelievable. -e. Being from the Peach State, I feel I have a little knowledge on the lovely fruit. Does it become something different altogether? worked great. I was already planning on substituting margarine for the butter, but im at a complete loss for the sour cream, any ideas? I picked this because it was easy, and I didn’t have to skin peaches (okay, I wouldn’t have bothered skinning the peaches for any recipe). :), Post #46, DEE!!! Thank you. Yum!! Fabulous recipe. Thanks. my fridge is on the fritz – not keeping things cold enough – and i was surprised how fast the milk soured. Thanks for the fun recipe! 2 cups of sugar! But, adults loved it and it was gone before I could blink. 5. cut the frozen butter in food processor – no patience for pastry blender. Repeat the rolling, cutting, and chilling process with the remaining half of dough. I only used a small portion of the dough to make 3 pies for my husband and I and I froze the rest in small portions so that I can do that a few more times this summer. I made this this morning, and while my crust was not as lovely as yours, the pie was fantastic! I have some in the fridge that will soon expire and would love to try it with these delicious little yummies. Holy cow! Hmmm..you’re famous..er..more famous! Wish me luck =). Report back if you try it, please? The recipe sounds absolutely tasty! Aren’t I the lucky one with peaches galore put away in my freezer. This was REALLY easy and really nice (it was pie for breakfast day today!). Just a comment as a few people have mentioned the dough being very wet. Could it possibly be the best of both worlds? When I’m refrigerating a ball of dough, it’s no problem. Thanks for the equipment suggestion! It took a while to incorporate the butter (since it was frozen), but did come together. Great tutorials. We stopped at MN’s pie landmark, Betty’s Pies, on our way up to the Boundary Waters on Thursday. Overall a perfect recipe…I’ve got my dough on it’s second rest in the refrigerator for my next batch. Will be making these again! thanks! In fact, most summer fruits and berries don’t need cinnamon..yet so many recipes call for it. Required fields are marked *. Having finally mastered all-butter pie crust this summer (my secret ingredient was apple cider vinegar) but not being thrilled with how much it cracked while rolling it out, and how difficult it was to work with, this was just a dream come true. The recipe calls for frozen peaches, which will serve you well come winter, but right now is the time to use fresh, beautiful peaches. … Obviously there’s variety in peaches. So, in the honor of a final barbecue for him this past weekend– he’s fleeing for Los Angeles, you see–I made some more. any ideas? I really can bake nearly anything but pie crust had a hold on me. snowhite — I get that stuff too, but it is not creme fraiche. Thanks! Do you think the dough could be whizzed up in the food processor (my preferred method for pie dough)? It looks like some placemats I’ve seen before in various interior decorating stores. Hi Deb, These look ridiculously good! But it doesn’t mean that it cannot work. Sometimes I serve it with honey-sweetened whipped cream. Oh – I made it using a frozen pie shell from Whole Foods. When my husband had one, he said, “This tastes just like a croissant!” Everyone at the party couldn’t get over how light they were, and were amazed that it wasn’t too sweet. I made the creme fraiche from the link you gave since I couldn’t find any at the grocery store. You get such amazing photos of your food :), Wow…you are seriously trying to kill me, aren’t you? THIS PIE IS DONKEY KONG. Chalk another one up for Martha, much as I hate to admit it. I made this in a 8×8 cake pan because I don’t have a pie tin and it worked fine. Big fail. Reduce oven temperature to 375°F. Next time, and there will be a next time, I will grate the butter for ease and remember my oven requires a little longer bake to ensure those flakes. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. Very happy about this because the dough was wet as is. (Not that you’d have to twist my arm or anything with pictures like those! Maybe because I blanched and peeled them first? Physically remove them (ie – take them out of the bowl)? I’m just hoping we can teach those Angelenos a thing or two about Southern hospitality (and food! More like a biscuit than a pie. I’m wondering if these freeze well? Hmmm…we just went peach picking yesterday, and I have a couple pounds of peaches on my counter……thanks for the recipe!!! I’ve tried soaking for an hour and found them not bourbon-y enough. I am on the second round of these babies. Peaches are one of my favorite fruits, but my parents really, really enjoy mangoes. I finally just made these, and they were delicious! They will only need a few extra minutes. Wow, that is such an original recipe! I am jealous of you Easterners getting local peaches! I think I heard you gasp! The perfect treat to go into lunch boxes for the first day of school. I often find myself craving pie. Hey Deb! SP, to make this filling a layer cake filling, you’d have to cook it until it’s nearly dry (no longer runny). Seriously. These muffins are fantastic- the cornmeal cooking tip really made a difference! I know this post is forever old, but I absolutely love these little hand pies. Okay who am I kidding they all are. It turns out that it didn’t really matter that much anyway because the liquid seeps out a bit regardless and the crust doesn’t get soggy. WOW! 1. cut tiny fruit, don’t be lazy like me, especially if your fruit are pointy As for the filling, I think you’d end up short. I don’t use creme fraiche a lot, but always have good intentions toward it. I am currently baking this pie in my oven as we speak. I’ll come back here very often! Brandie — I think this could work with lemon curd filling, but of course haven’t tried it. I’m going to try this. Wow that is an AWESOME dessert! Made these last week. Glad to hear that others had pooling and left over filling. Looking forward to making these with fresh-picked apples and LOTS of cinnamon in a few weeks! I baked them for 25 minutes, and had some filling left over (maybe 1/2 cup?). Thanks! Can this filling be used for a regular-sized pie as well, using your pie crust recipe? There’s a reason this is one of my favorite pastry doughs, because it never fails. Now that I know what I’m doing I think they will turn out great. I mean, who could blame the thieves, right? And it is exactly what you should make this weekend, portable pies with peaches or whichever stone fruit get you daydreaming of a place where summer never, ever ends. Second, I would roll out the dough thinner and add a little more sugar to the filling. I made them today for a friend’s birthday. OK, can I just say….I LOVE that you take the time to answer some of the questions/comments from your blog!!! But this year I sent her this recipe and it turned out great! Thank you so much for this incredible recipe, everyone I’ve made them for has gone crazy over these perfect little pies! I made these this weekend – more disaster than delicious. Love you! Gorgeous with the egg wash! It turned out beautifully. Worked like a charm. Your pie crust walk-through was so helpful as well–now I have a go-to recipe for pie crusts! (And I had to do it all at once, not in two steps, because it was just such a sticky gooey mess — my hands were completely coated.) Thanks. this looks heavenly!! I mixed all this together and then added the half cup of ice water. Mother neccesity is credited for the success of my pastries, in the end, however. The filling stayed put and was not too sweet. 1/2 teaspoon vanilla extract, One egg yolk beaten with 2 tablespoons water (for egg wash) Hand pies. I used a different recipe for the pie crust and made my own creme fraiche, but otherwise no changes. How did that go? These are really, really perfect. Thank you for sharing this interesting version of peach pie! and they were awesome. Pat the lumps into a ball; do not overwork the dough. Added to that nice carribean flavor. It’s my boyfriend’s 30th birthday this weekend and blackberry pie is his favorite :). Thanks. Hi Deb, Seriously, these look fantastic. Were you trying for something different? I’m almost ashamed to admit how much of it I’ve eaten already. She put cream cheese in her peach filling and also made some with a cheese filling, which basically substituted grated cheddar cheese for the peaches (and no sugar or bourbon). When I did a keyword search on this post, only one other person commented about “apples”. You could probably defrost the peaches and drain off the liquid a bit. :). it is all kinds of wonderful! In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. Think the standard pie dough will work for this? I jam packed the pie with extra peach slices and extra creme fraiche. You might want to check out the comment guidelines before chiming in. But when we tried a slice (properly accompanied with good vanilla ice cream, naturally), she was stunned! I tried my ass off (?) I saw Nigella Lawson making Peach Melba and that was her method. I think it is user error here, because yours are so gorgeous and others seem to have had good experiences. Like others, we had leftover filling & had to bake them a little longer than 20 minutes. We used our own pie crust recipe since it’s simpler, and used apples rather than peaches, and probably too small of a cutter, but boy, were they good! Maybe all these starch-based products I used prevented everything from staying watery. I think you can do this with any pie dough–I have done it before with left over dough while making a big pie–for a chef’s treat. Hmm, maybe I need to make another pie to use up the rest of it…. mine has died and I need a good one for working with frozen butter. Oh my gosh. I must have made this recipe 6 times already this summer, and shared it with a dozen people. It was totally fabulous to the point that my teenage son has insisted on learning to make this dough so he can generate hand pies and pot pies for himself. I think I will try it this afternoon while the kiddos nap…. I ended up making 3 pies for my family. I really wanted to make this pie. And a top crust. Oh, heaven. It will be mine next weekend. We had peach pies all through the winter, with no notable loss of quality. I brought these to a picnic and while everyone said they loved them, there is no pie in the world that could make me go through the routine of chilling/shaping, shaping/chilling again. Just did a smittenkitchen pie mash-up, using the all-butter pate brisee, the nectarine and blueberry galette filling, and the method from this recipe. Yum! Hey Deb! You had me at bourbon. We’re going to be, like, way out in the sticks and cooking a lot. martha stewart, eh? The consistency of the filling looks just delicious. 1/4 cup oatmeal [OPTIONAL] 1 cup raw pecans; 1 3/4 cups all-purpose flour; 1/2 cup powdered sugar; 2 tablespoons coarse sugar, such as Turbinado or Sugar in … Thanks :). Thanks for all the wonderful ideas over the years!! I wonder why? I’ve read your blog for years now. The filling, luckily, did not spill out, so they were still presentable. Sara – Made these today – AMAZING! I’d confused the hell out of everyone if I made these sweet ones. I also think next time I make it I might add a smidge of almond extract to the filling. Thank you for sharing such a great recipe and making me look good! I can’t wait! )…and some great peaches. I’m so glad I came across your comment. I’m thinking I may just make a regular old strawberry pie with the rest. Sanne. Do you think this recipe would work with Manila mangoes in place of peaches? My mum makes similar looking curry puffs; they’re pretty standard in Malaysia. I have been fully loving the journey! My peaches will be ready in about two weeks, I’ll have to try this one! I do NOT recommend skipping the chilling–I’ve no doubt that’s what helps them to be so light and flaky! And I hope you have a great weekend… sounds awesome. WANT. I expect I’ll be seeing those before the peaches are ready. I was so inspired by your photos that I made these today and they were amazing! Something in the hand pies is causing it to smoke! No space. Not too heavy, just the right amount of “goo” in the pie. I will have to try cherry also! Imagine a smoothie that tastes just like a slice of fresh homemade peach pie.Now stop dreaming, because this thick and creamy smoothie is exactly that. But, these look sooo much better. I can’t wait to use it in a galette. Previous post: arugula, potato and green bean salad, Next post: asparagus with chorizo and croutons. i loved the creme fraiche on the bottom. Anyways, just wondering if you have experimented with frying these little pies. Hi! Added 2-3 heaping TB’s brown sugar, and seasoned with cinnamon, cardamon, tiny pinch of cloves, and grated nutmeg. If you end up going to Asheville, I must recommend two restaurants: Sunny Point Cafe and The Laughing Seed. This recipe failed me. While I usually eschew fillings from cans, I’m currently cooking at a field camp in Antarctica and my options are limited. I absolutely loved this one when I made it the first time. This looks like the PERFECT pie to use up my fresh peaches! I spent the last 2 days making them — they definitely are tricky and take a lot of time. My pie didn’t look anything like the pictures; it turned out more like a cobbler but it still tasted really *really* good. 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