Peaches are at their prime across the country right now, so if you see locally grown ones at a farm stand, farmer’s market, or the grocery store, scoop them up! We live in Iowa, so our local peaches are from Missouri and Colorado and they have been amazingly delicious lately. I tend to overbuy peaches when they are good, so I put a few to use in these Peach Pies as a family treat this past weekend.
Peaches should smell intensely peachy and should just slightly give when you pick them up—and make sure to keep them in a separate bag on the way home from the farmer’s market or store to avoid them becoming bruised. I used two very ripe peaches in this recipe as a simple substitution for the canned filling in the original recipe. I diced them and tossed with 2 teaspoons cornstarch and 2 teaspoons sugar. I let the fruit sit while I prepared the crust.
I’m usually a little intimidated by pastry, especially when making little pastry sandwiches is involved, but this actually came together easier than I expected. I halved the recipe to make a smaller batch, added 1 teaspoon cinnamon, and used a stick of very cold butter instead of shortening with just 1-2 tablespoons of cold water. I also made it in the food processor, which helps the crust come together quickly and easily—you can tell when you’ve added enough water since it starts to obviously clump together. Once poured out, formed into a disc, and wrapped in plastic wrap, I let it chill in the fridge while I preheated the oven.
I used 1 heaping teaspoon filling in the smaller flower pies and 1 heaping tablespoon in the slightly larger pie pops and once I had everything assembled, chilled them again for 10 minutes in the fridge. The colder the pastry is when it goes into the oven, the better the results. I thought that the little hand pies would be easier for my daughter to eat than the pops and she adored the flower shape. She was barely awake from her afternoon nap when she grabbed one off the counter!
The peach flavor is intense and the butter pastry is flaky and delicious. These little pies pair really well with a cold glass of milk, strong coffee, or vanilla ice cream, and they taste just as good the next day. I can’t wait to make this recipe again!
Get the full recipe for Peach Pies here.
You know what’s better than a double-crusted blueberry pie? One with a streusel topping. I couldn’t help it, so I had to try it to see if it would be overkill or a great add-on. The verdict, the streusel and crust in every bite–killer. I’m pretty sure you are going to love this as much as I did, especially, since it’s not only simple in design, but also in preparation.
Of course I made my blueberry pie as mini pies, but feel free to stick to the recipe by making it one large one. Sure, it’s a little more work to make a few minis, but the payoff is definitely there.
I love the way minis lend themselves to a great presentation and there’s just something about small desserts that always seems to elicit a few extra oohs and aahs.
Aside from that, if you have a family like mine—there better be enough crust to go around or else you’ll end up with a pie pan full of filling. I’m serious, they will pick through the crust like it’s their own personal pie. See how I solved that problem—mini pies.
To get started on this recipe, click here. To add the streusel (I used silvered almonds for the nuts and coarsely chopped it), click here for the recipe and add it to the crust in the last 20 minutes of bake time.
Hi there! I’m Beth, Assistant Digital Food Editor for BHG. It’s always my job to make the pies for Thanksgiving. So for my first post, I decided to make a pie as a dry run for the big event. But not just any pie. The holy grail of pies. The Caramel-Apple Cherry Pie from the November BHG cover, developed by none other than Gesine Bullock-Prado, the unofficial queen of pies. When I told my coworkers I was attempting this pie, I got a lot of skeptical looks. My sister even told me I was crazy.
I started with my Grandma’s piecrust recipe because it’s the only one I use. My other secret weapon was a pica pole my friend had loaned me. A pica pole is just a long metal ruler that was used to make newspaper layouts long ago. She slides it underneath her rolled out piecrust so that it doesn’t stick to her counter. Which is awesome because my piecrusts always stick to my counter. It worked like a charm. I skipped the pie weights, but I must admit that I stuck pretty close to my oven, checking through the window every couple of minutes like an anxious mother. For my apple filling, I swapped out a few Granny Smith apples for Honeycrisp to add some sweetness, and both of my fillings came together in a snap. As my caramel apples started to bubble and thicken, I began to think that I just might pull it off.
Then came the leaves. I was in a pickle. I didn’t have a fancy leaf cookie cutter (who has a fancy leaf cookie cutter?!), but I did have a Christmas tree cookie cutter. So I just pressed the end of the Christmas tree in opposite directions to form a shape I thought looked leaf-ish. After buttering and sugaring my “leaves” I alternated the fillings to put together the pie. Since I knew that my pie plate didn’t really qualify as deep dish, I only filled it to the brim and left out some of my caramel apples. Which I was pretty sure could easily double as a delicious ice cream topping later.
After another round of obsessively checking through the oven window, my masterpiece was done! Though it wasn’t an exact replica of the cover, I was one proud baker. At work the next day, everyone gobbled up my pie. Which was a good thing considering it was my Thanksgiving rehearsal pie. All in all, though it might have been the hardest pie I’ve ever attempted, I can proudly say I tackled the holy grail of pies. Get the recipe. Watch how to make it here!
1 1/2 cup of flour
1/2 tsp salt
2/3 cup of Crisco
1/3 cup of water
Cut Crisco into flour and salt with fork. Add enough water (cold) to knead into large ball. Divide dough in half and roll on floured board. Makes 2 crusts.