Even in my last shots of single-dom, I can not bear to see ripe and juicy peaches go untouched. I leave today Milwaukee (where the wedding is Saturday), but as I packed all day and obsessed over every detail, I was dying dessert. I mean this is a last meal in one girl without something sweet right?
Since I was leaving today, small portions were key. I could not make a peach pie, then threw him out to get. SO I thought why not just make individual pies stuffing peaches with all the good things?
And wrapped with dough ... sprinkle the top with sugar ... which can only be good right?
it turns out they were really great. I'm all about way more fruits vs crust-so these figures were just my style. Every bite was just a bit of the crust and lots of juicy peach. I can not wait to do this again with apples!
- 1¼ cups all purpose
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 stick cold unsalted butter, cut into pieces
- ¼ cup ice water
- 3 ripe peaches
- 3 tablespoons tablespoons brown sugar
- 1 teaspoon. Cinnamon
- ¼ teaspoon ground ginger
- milk / sugar for brushing / spraying
- Place the flour, salt and sugar in the bowl of a food processor and process for a few seconds to combine. Add the butter and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream through the feed tube until the dough comes together. Do not treat more than 30 seconds.
- Turn the dough onto a work surface. Flatten and form a disk. Wrap and refrigerate at least 1 hour before using.
- Preheat oven to 425 F.
- In a small bowl mix together the brown sugar and spices.
- Slice the peaches in half and remove the pit. Fill the peach halves with sugar mixture- making sure it's still when you put them together, it does not spill any.
- Roll the dough and cut a round 4-6 inches wide (depending on size of fish). You will need to re-roll the dough again for the third fishing.
- Wrap the fish in the dough, brush with milk or egg wash and sprinkle with sugar.
- Place each in a muffin pan or ramekin. (It should be snug or fishing will want to divide.)
- Bake for 15 minutes or until crust is golden.
- Let cool slightly, slice and enjoy!
Martha Stewart croûte-
Pie idea FROM- yummy Mummy