It’s peach season and baskets of these delicious, fuzzy juice spheres are everywhere. They’re beautiful and so many peaches for next to nothing, it’s practically produce robbery!
Or worse, they have slices out at the Farmer’s Market. Golden orange fuzz, as far as the eye can see…. just a little taste, then I’ll leave, or so you think. The next thing you know you have a basket at home and you’ve eaten only 3, then they are all suddenly ripe. If you don’t get to them faster they won’t look as vibrant in your kitchen as they did in the warm, morning peach like summer sun. How does this happen, that they are all ripe and they have to get eaten right now?
Since we’re right, smack in the middle of peach season, I’ve decided to devote the week to the juicy beauties. Why? Well tomatoes and zucchini just don’t lose the same luster as a perfect peach – quite as quickly, and so far, I haven’t tried a toasted peach sandwich. But then again, it is only Monday.
INDIVIDUAL PEACH PIES
1 Round of Pastry Dough (Pate Frisée), enough to roll one crust.
5 – 6 Peaches, peeled & sliced, about 2 1/2 Cups
3 Tablespoons Unbleached Flour
1/4 Cup Granulated Sugar
Prepare the pastry dough, or thaw and leave wrapped pastry round in the refrigerator to chill while you prepare the peaches.
Preheat the oven to 350ºF.
Other than being slippery, it’s especially easy to slice and peel peaches when they are freestone, firm and ripe.
I just halve, then quarter the peach, cutting along the stone.
With a slight twist, or a turn of the knife, the stone will either be freed completely or stay in just one of the quarters.
With a sharp, paring knife, catch and drag the skin between your thumb and the knife. The skin will more than likely peel off all together or in two attempts.
Cut the quarters into 1/4″ thick slices and reserve in a large bowl until all of the peaches have been pitted and peeled.
Sprinkle over the sugar, flour and cinnamon, if using; tossing to coat.
Allow the peaches to rest while you roll your dough.
Lightly dust a board with flour and roll your dough to a 1/8″ thickness.
Using either a small bowl or a 2 cup measure as a guide, trim the dough to four 6″ circles; repeating rolling as necessary.
Fit a circle of dough into each of the four ramekins; patting to fit.
Using a fork, dot the bottom and sides and bake for about 10 minutes.
While the crusts are baking, roll out the remaining dough and cut into 1/2″ strips.
Fill the crusts with the peaches and interlace a basket weave top crust by interlocking the strips of remaining dough into a lattice pattern.
Place the pies on a baking sheet and bake for about 25 minutes or until the crust is golden.