Friday, November 5, 2010

The Last of the Fresh Peaches

The time arrived. Those last beautiful peaches that we picked at the start of October waited and waited in our refrigerator drawer. I had canned and dried all that I was going to, and we munched through the picked peaches one by one. Sometimes they ended up in oatmeal, sometimes they served as a refreshing snack, and on a couple of occasions they become the stars in Oatmeal Peach Betty. Now, it was time for that most special dish that marks the end of peach season--Homemade Peach Pie. I use a recipe that only strays from local goods for two ingredients. Otherwise, it stays on target, and I find it absolutely delicious.

I double the Butter Flaky Pie Crust recipe found on this blog and use the Peach Filling Recipe detailed below.
Honey Peach Pie Filling
6 cups sliced, unpeeled peaches
1/2 cup honey
1/2 tsp cinnamon
1 tbsp lemon juice
2 tbsp flour

Preheat oven to 425 degrees.

Mix all ingredients together in a medium-sized bowl.
1. Add flour if mixture seems watery.
2. Pour into unbaked pie shell.
3. Roll out second half of pie dough.
4. Place on top and twist pie edges together.
5. Slice a breathing hole in top of pie.
6. Bake 10 minutes.
7. Lower oven temperature to 350 degrees and continue to bake 30 minutes more, until golden.
8. Allow to cool at least 1 hour before serving. (I didn't. Nothing bad happened.)

Now, you'll notice that my crust is pretty bulky. Sometimes I use the extra dough to make some cookies and keep my pie edge nice and slim.

The cookies are so beautifully simple that I'm asking myself right now why I didn't make any this time around. I think I was just a little too excited about the pie.

Pinwheel Pie Crust Cookies
Roll out the leftover pie dough.
Melt butter and spread over the dough using a pastry brush.
Add other flavorings as desired. Some great choices include honey, mashed berries, or very thinly slice apples, peaches, or pears.
Start at one side and roll the dough into a tight spiral.
Using a sharp knife, cut the dough into 1/4" pinwheels.
Lay these flat on a baking sheet and cook at 400 degrees.
I don't know for how long--I just watch them in anticipation and then eat them all up very quickly.


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