Wednesday, July 6, 2011
Individual Peach Pies (Whole or In Ramekins)
This is one of the most magnificent ways to use peaches that are in season. Credit goes to my Mom for this!
You will need to make 1 pie crust recipe at least an hour in advance to wrap the peaches, or to cover the individual ramikins.
For whole peaches:
Wrap six whole, ripe peaches (unpeeled) in squares or rounds of pie crust. I make the full recipe of dough, and then separate it into six pieces of the same size once it has chilled. Roll it out on a lightly floured surface. You will gather the crust at the top of the peach, as if you were wrapping a tennis ball in paper, or a wine bottle in a sheet of plastic. Brush the crust with a lightly beaten egg before baking to create a golden gloss.
For individual pies:
Cut up peaches into bite sized pieces, leaving skin on, and put into ramekins. Cover with pie crust, which you have rolled out and pinched around the edges. Pierce the crust to allow air to escape. Brush the crust with a lightly beaten egg before baking to create a golden gloss.
Bake the peaches on a jellyroll pan at 425 degrees for 40-45 minutes.
Serve with the following sauce, warmed. You may reduce the amount of sauce you make by cutting all ingredients in half:
Combine and cook, but do not boil, in a double boiler or in a microwave safe dish, in twenty second increments.