For some reason I think people love making pie in the winter, so that is when I do pie baking. But, truthfully, it’s absolutely dumb not to make pies all year long! They’re an excellent way to use the tasty fresh fruits of spring and summer to highlight them. But I wanted to break free of that dumb tradition and plunge into the making of a hot weather pastry! I limited the portion size of my pies in order to exert control over my eating behaviors. I was so happy to discover the new peach recipe which I enjoyed.
Simple but tasty, they are. A fast blend of peaches and sugar in a flaky dough that’s simple to create from scratch. No winter spices. They’re just a peach taste celebration, and a simple dessert to prepare ahead of your next summer cookout.
INGREDIENTS REQUIRED FOR THE PASTRY CRUST:
• 2+1/2 Cups.Of unbleached all-purpose flour.
• 1 small spoon.Of granulated sugar
• 1 small spoon.Of salt
• 8 large spoon.Of cold, unsalted butter, cut into 1/2-inch pieces.
• 6 large spoon.Of solid shortening.
• 6 large spoon.Of ice-cold water.
• One large egg, mix it with 1 large spoon.Of almond milk.
FOR THE FILLING, I USED:
• 5 to 6 peaches, depending on the size.
• ½ Cup.Of granulated sugar.
• 2 large spoons.Of cornstarch.
• ¼ small spoon.Of cinnamon.
• A pinch of salt.
• 2 large spoons.Of lemon juice.
• Few drops of almond extract.
YOU’LL NEED FOR THE ICING:
• 1 Cup.Of powdered sugar
• 1 large spoon.Of milk/cream, and you can use more or less for your desired consistency.
• 1/4 small spoon.Of almond extract
• Step 1. Peel the peaches and slice the fruit into ½-inch chunks. Set peaches in a wide mixing bowl and easily blend in ½ cup granulated sugar. Cover the bowl and refrigerate it for one hour.
When the fruit is being juiced, blend and wash the dough.
• Step 2. Combine the flour, sugar, and salt in the bowl of a food processor until mixed.
Add the shortening and butter and pulse until the mixture contains a coarse meal. Apply the cold water and pulse before it begins binding the dough together. Don’t process too much.
Gather the dough and cut it in half. Form into a disc each half. Tightly wrap each one with plastic wrap and cool for at least 30 minutes or overnight.
• Step 3. Drain the juice in a medium saucepan until the peaches have rested for an hour. Place the diced peaches aside. Add the corn starch, cinnamon, and salt and mix once mixed. Until the syrup boils, cook over medium heat.
• Step 4. Cook for about 2 minutes or until the mixture thickens, whisking constantly. Stir in the lemon juice and almond extract and remove them from the sun. Fold the peaches and any extra juice gently in. Set aside to cool while the dough is rolling out.
• Step 5. Remove the dough from the fridge and let it sit for 10-15 minutes. A clean work surface is lightly floured and dusts the dough with flour. Roll out one of the disks to a thickness of around 1⁄8 inch and cut out as many 4-inch rounds as you can. Gather the pieces of dough and put them aside.
Using a wide sheet of parchment or wax paper to position the 4-inch rounds of dough.
• Step 6. Whisk the egg and the milk together. Rub all over the pastry rounds with the egg mixture. In the center of each pastry, position 1 heaping tablespoon of filling.
• Step 7. To make the hand pie look as a taco, start pulling up the sides and making your way to the middle. Arrange the pies to their hands, seal the pie crusts with a fork, and divide the pies equally. Create a few large strips for the tips to vent
• Step 8. Move the unbaked pies to a baking sheet lined with parchment and refrigerate prior to baking for at least 30 minutes. With the leftover dough and filling, repeat. If the dough gets impossible to treat or sticky, refrigerate and attempt again for 15-20 minutes.
• Step 9. Set the temperature of your oven to degrees F. And take the pastries from the fridge and use a little bit of the egg and milk mixture to clean the tops of the pies. Bake or until golden brown, or 30 minutes. To cool, move hand pies to a wire rack.
• Step 10. Mix the powdered sugar, milk, or cream and the extra almond together until smooth. To reach the desired consistency, apply additional sugar or milk.
Drizzle the cooled pies with the icing and serve right away.
In an airtight bag, refrigerate leftover pies in one single layer.