As dove season in Central Texas started this week, S spent yesterday in a field near New Braunfels with his new Ruger Red Label Over-and-Under Shotgun killing dove and eating steak until way past my bedtime. Luckily for me, it is still peach season (sort of, not really), so I spent my evening alone killing peaches and stuffing them in tiny little pie shells. Thus, I present to you: Pie on a Stick.Two fresh peaches ¼ cup sugar 1 tbsp butter 1 tbsp all-purpose flour Nutmeg and cinnamon to taste 1 egg white (free range) 2 pre-made roll out pie crusts Lollipop sticks
Bring a small saucepan of water to boil. Drop the peaches in, boil for 5 minutes. Using a slotted spoon, remove the peaches and immediately immerse them in ice water. This makes the peaches very easy to peel. Peel, pit, and cut the peaches into small chunks (use of slap chop always encouraged 🙂 ).
Mix sugar, butter, and flour in a small glass bowl. Add chopped peaches and mix. Add cinnamon and nutmeg to taste (I added quite a bit, and it worked out well to bring out the peach flavor against a lot of crust).
Roll out crust dough on wax paper sprinkled with flour. My pre-made crusts were already pretty thin, but if yours are thick, I recommend rolling them a little thinner so you don’t get a mouth full of pie crust. Find something circular in your kitchen cabinets to use as a cookie cutter. I used to the lid from a bottle of McCormick Black Ground Pepper, which is about 2 inches in diameter. Cut out about about 36 dough circles.
Place 8-10 circles on a greased cookie sheet (this recipe should be enough for two cookie sheets). Place one lollipop stick across each circle, then place a small amount of the peach mixture in the middle of the circle. TIP: Drain all the juices off the spoonful of peaches, or else they will ooze off the circle onto the cookie sheet when you crimp the edges. Cover the peach piles with another dough circle, and crimp the edges using the end of one of the lollipop sticks.
Brush the top of each pie with egg white (I am brush-less, so I had to use the back of a spoon, which made the browning a little uneven), cover the sticks with foil to prevent burning, and bake for 15 minutes at 375F (I did both cookie sheets at one time putting the racks as close to each other as possible in the middle of the oven).
Watch 15 minutes of So You Think You Can Dance: Top 15 Routines from Seasons 1-5. Remove pies from oven and let cool (20 minutes or so should do it). Use a spatula to remove the pies, as any oozed juices will make them stick. Beware of the lollipop stick breaking free from the pie during this process, but don’t fret, upon later handling the stick will be well secured. Remove foil. Eat.
Again, if you have a basting brush, use it, and yours will be evenly golden brown.
PIE ON A STICK!