Hello everybody! So I just wanted to start of by wishing you all a fabulous Labor Day weekend! My grandparents came down, and my grandfather is a big farmer man. He loves growing everything, and so he brought down Peaches and Raspberries for me! I mean like…. TONS and TONS. I think we had about 30 peaches and 2 quarts of raspberries, and what was my job?? To use them all up!!! So I actually made 2 desserts for Friday night, because i was so bored. So I will just start of with the first on then! Okay, so it’s Baby peach hand- pies. And one thing you guys probably don’t know about me, is that i am obsessed with MARTHA STEWART. I love her, so I was watching a re-run of her show, and she made these! They looked so cute and perfect and yummy that i just really needed to try them! Mine were definately not as cute and perfect as hers, but they tasted amazing! So here is the recipe…..
Baby peach hand-pies:
Ingredients (for the inside):
- 2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
- 1 tablespoon granulated sugar
- Zest of 1/2 orange
- Juice of 1/2 orange
- Pinch of coarse salt
- 1 tablespoon cornstarch
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 2 1/2 teaspoons salt
- 3 sticks (1 1/2 cup) unsalted butter, cold and cut into small pieces
- 1/2 cup ice water, plus more if needed
- Before you start ANYTHING, make your dough. I made the BIG mistake of not making the dough before, and because I am so incredibly impatient, I took the dough out of the fridge before it was ready, so I ended up with hard-to-work-with sticky dough. Not good. So start the dough an hour before!!!!
- In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter (which should be inbetween soft and hard), and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
- With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. My mistake was that I stupidely put the ice water in a regular drinking cup and started pouring what I thought was 1/2 cup. Stupid mistake! Do not do!!!! I had to restart the the whole dough. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour (be patient while waiting!! You can start the peach mixture while that is in the fridge! Do not take it out early or you will make the bad mistake that I did!) or overnight.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- First, cut your peaches into tiny cubes. We want them small so they can fit in the baby pies. Then, In a large bowl, mix together fruit, sugar, orange zest (I actually used lemon juice and zest instead, but whatever you want.) and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside (I let it sit out for a while so all the juices can mix and make it sweet. You may also want to add more sugar if your peaches aren’t as sweet yet).
- On a lightly floured work surface (after the dough has been in the fridge for over an hour), roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares. Now my squares were not as pretty as Martha’s. They looked prettyyyy good, but not “Martha Perfect”. Also, try not to get too much of the juice, because it will start coming out of the pastry.
- Repeat entire process with remaining dough. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
- Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.
And in the middle of these, you can see that there is the peach cobbler (which I picked at =) ). So here is the recipe for the peach cobbler:
Ingredients (for the inside peach mixture):
- 7 large peaches, cut into chunks
- 1/3 cup of sugar
- 1 Tbls. of lemon juice
- lemon zest
- 1 1/2 tsp. cornstarch
- 1 1/2 cup flour
- 1/3 cup of sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 stick of butter, room temperature
- 1/4 cup boiling water
- Preheat oven to 425 degrees
- Toss the cut peaches with the lemon juice and zest, sugar (add more if the peaches aren’t sweet enough), baking powder, salt, and cornstarch. Place in a sprayed 2-qt baking dish and bake for 10 minutes (to get the juices boiling and peaches cooking before you add the rest).
- First, start boiling 1/4 cup of water. In a large bowl, stir together the flour, sugar, baking powder, and salt. Mix in room temperature butter until the mixture resembles a coarse meal. Stir in water until combined.
- Take the peaches out of the oven, and plop spoonfulls of the dough on top. If you want, you can cut up small cubes of butter and place on top of every dough scoop. Sprinkle as much sugar as you want on top!!! Bake on the middle rack of the oven until the dough starts to golden, about 25-30 minutes. The topping will spread as it bakes. Enjoyyy!!!!!!!!!!