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!
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:
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
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
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.
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.
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.
Serve the peach baskets warm with a dollop of the Earl Grey whipped cream.
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.
Tip: Store the peach pie baskets in the fridge and microwave them for 50 seconds before serving. Careful, the plates will be hot!