Peach Pie Baskets

Peaches are plentiful in South Carolina right now.

I just sent a box of them to my grandmother in Virginia. She loves them with sugar or in her cereal, but she also uses them to increase her popularity at her assisted living home. She keeps a lot for herself, but I send her 40 of them so she can hand out some like Halloween candy. I love it!

Every trip to the farmers’ market leads to the purchase of peaches. My partner in cuisine crime loves to stand over the sink and eat them as-is, but I really enjoy baking or cooking with them.

They’re great in pancakes or cooked down with maple syrup as a topping for pancakes.

I haven’t gone the cake route yet, but I have done cobblers and a pie.

The pie was delicious, don’t get me wrong, but it’s a tall task… getting the crusts right and making sure the filling doesn’t over flow. And when you cut out a slice of pie the filling spreads and it’s just a bit of a mess.

So here’s my solution: Peach pie baskets!

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And I topped them with Earl Grey whipped cream!

Earl Grey tea is black tea that’s flavored and scented with the oil of bergamot, an orange grown in Italy, France and Turkey.

I recommend preparing the whipped cream first. It needs to steep.

Here’s what you need:

Whipped cream
1 Cup heavy whipping cream
2 Tbsp. Earl Grey tea (Mine came from The Charleston Tea Plantation in SC)
3 Tbsp. powdered sugar
1 splash of pure vanilla extract

Peach Baskets
Filling:
4-5 peaches
1/3 c flour
Juice of 1/2 a lemon
1/4 tsp almond
1/4 tsp ginger
1/4 tsp cinnamon
1/4 c sugar
1/4 c brown sugar

Crust (from Mark Bittman’s How to Cook Everything):
1 Cup and 2 Tbsp. all-purpose flour, plus more for rolling
½ tsp. salt
1 tsp. sugar
8 cold unsalted butter, cut into 8 pieces
3 Tbsp. ice water, plus more if necessary

Egg Wash:
1 egg
Splash of water

Here’s how you do it:

In a measuring cup, combine the heavy cream and the tea. Stir.

Let sit in the refrigerator overnight.

On the day you’ll be baking the pies, create the crust.
In a food processor, combine the flour, salt, and sugar. Pulse a few times to combine.

Add the butter pieces and pulse until the mixture is similar to cornmeal. There should be tiny, tiny pebbles.

Add the pebbles to a bowl and add the ice water. Mix with your hands until the dough forms a ball. Add more water (1 Tbsp. at a time) if necessary.

Wrap with plastic wrap and refrigerate for 30 minutes or freeze for 10.

While the dough chills, prepare the peaches.

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Add the peach pieces to a bowl and combine with the flour, sugars, salt, spices, and vanilla. Stir and let sit at room temperature.

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Preheat the oven to 375.

After the dough chills for at least 30 minutes, roll it out onto a floured surface. Roll it out a little larger than you would to create one pie.

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Then use a 4 inch ramekin to cut out circles.

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Place each circle into the cup of a cupcake pan and push them down until they create a well.

Once you’ve cut out as many circles as possible, combine the leftover dough into a ball and roll it out again.

Cut out more circles.

I ended up with 10.

Combine the leftover dough and roll it out, then use a pizza cutter to cut thin strips to make your basket handles.

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Fill each cup with peaches, then put two strips across the top to create your basket.

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Whisk the egg and the water in a small bowl, then brush the wash onto the dough of each basket and bake for 30-35 minutes.

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While the pastries cool, make your whipped cream.

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Strain the cream into your mixing bowl.

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Then add the sugar and vanilla to the bowl and whip till you get semi-stiff peaks.

Serve the peach baskets warm with a dollop of the Earl Grey whipped cream.

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This is comfort food equipped with portion control.

The crust is flaky and buttery. The filling is sweet and rich, with a hint of the spices.

I loved the Earl Grey whipped cream. It’s not overpowering. The floral, fancy orange notes offer a little special sweetness that pairs nicely with the lush peaches.

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I can’t wait to do this with apples in the Fall!

Tip: Store the peach pie baskets in the fridge and microwave them for 50 seconds before serving. Careful, the plates will be hot!

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2 Comments Add yours

  1. How absolutely adorable!!! I imagine the possibilities are endless…pecan pie baskets, strawberry rhubarb baskets, pumpkin baskets. Yummy!
    And how sweet that you send your grandma peaches.

    Keep those blogs coming. I love them.

    ML 🙂

    1. Thanks! Oooh… pumpkin baskets!!

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