The peaches right now are insanely good right now - white peaches, yellow peaches, donut peaches, the gang is all here! I have been eating them for snacks since they are sweeter than candy and just dripping with juicy goodness. I have an affinity for bite-size desserts, so I decided to make an adaptation on a summer classic, peach pie, and make them perfectly sized for an after dinner treat. Each one is summer in a bite and when served with a nice full-bodied expresso, it might just be a slice of heaven!
SPICED PEACH HAND PIES
1 recipe pie crust, recipe here
5 peaches, diced
2 teaspoons cinnamon
1/2 teaspoon nutmeg, fresh grated if possible
1/4 cup light brown sugar, loosely packed
1 tablespoon flour
pinch of sea salt flakes
squeeze of fresh lemon
1 egg, slightly beated, for brushing
DIRECTIONS: Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside. In a bowl mix peaches, sugar, flour, sea salt flakes and lemon juice, set aside. Generously flour a working surface. Gently roll dough out until it is about 1 inch thick. Using a large circular cookie cutter, cut out rounds, reusing and re-roling dough as needed. Place about 2 tablespoons of peach mixture inside of each round. Seal with other piece of dough. Crimp edges with a fork. Brush with egg was and sprinkle generously with sugar. Cut an 'x' slit in the top of the dough to allow for the heat to escape. Repeat until finished. Bake for 25 to 30 minutes or until golden. Let cool slightly before enjoying!
Styling & Photography by Alison