I like pie. I didn’t used to. Unless it involved cream. Ya know, like Banana Cream Pie. Or pumpkin pie. Or the amazing chocolate silk pie that my amazing sister-in-law Des makes. But fruit pie? Nah. The crust doesn’t really do it for me. I prefer graham cracker pie crusts.
But yesterday, I got the hankering for a summer fruit pie. And I had peaches on their way to the garbage grave. And I hate wasting fruit. I also hate having huge amounts of dessert on hand. Because I will eat it all. Unless I take it to my coworkers. And I really like my coworkers so sometimes I do that. But this time, I just made a small pie instead. Sorry coworkers. I still really like you.
Mini Peach Pie
Serves 1 or 2. I’ll let you choose. And I won’t tell your husband or your coworkers.
- 1/2 c. + 2 T flour (I used spelt out of habit but would use all-purpose next time)
- 4 T butter (1/2 stick), cut into small cubes and frozen
- 1/4 t salt
- 1/4 t sugar
- 1-3 T ice water
- Combine the flour, salt and sugar in a small food processor.
- Add the butter and pulse just until the mixture looks like coarse sand.
- Gradually add water, just until the dough starts to come together.
- Place the dough on a clean surface and gently form into two balls. Work the dough as little as possible. (You don’t want to melt the butter pieces with the warmth from your hands.)
- Wrap the dough balls in plastic wrap and refrigerate at least 1 hour. (I left mine overnight.)
- 2 peaches, peeled and sliced
- 1/4 t cinnamon
- a few shakes of nutmeg
- 1/2 small lemon, juiced and just a few swipes of zest
- 2 t brown sugar
- Gently combine all ingredients and let sit for at least an hour. (Again, I let mine sit overnight.)
Crust + Peach Filling = pie!
- 1 egg, beaten
- 1 t sugar
- vanilla ice cream
- Take the pie dough out of the fridge. Open the plastic wrap and then fold it over the dough again and roll it out. (This saran wrap just helps prevent it from sticking to your rolling pin). Roll each ball into about a 5” diameter or just slightly bigger than whatever baking dish you will be using. I used round, shallow ramekins, like the ones often used for crème brulee.
- Gently place one rolled-out ball into your baking dish and gently press down to fit the dish. Cover and refrigerate the dough again (both the one in the dish and the one not used yet) for at least an hour.
- After the dough has chilled again, preheat your oven to 400 degrees.
- Pull your dish out of the fridge, and put your filling in top of the crust.
- Slice the unused dough into 1/2” strips and create a lattice on top of the pie filling. (Here are some easy instructions on how to make the lattice. It’s even easier because your pie will be so small.)
- Brush the lattice and edges of the pie dough with the beaten egg and sprinkle the sugar on top.
- Place your dish on a small baking sheet and bake for 40 minutes, or until golden brown.
- Let cool 5 minutes before eating.
Enjoy. Preferably with ice cream. I didn’t have any ice cream. It was sad. But still delicious.
What’s your favorite kind of pie?