Sunday, September 6, 2009

Peach Pie and Pie Pops

Now I'm not exactly why I decided to start baking at 10pm, but I made my first ever pie! I was really inspired when I came across these Pie Pops by scoochmaroo. I thought it was such a cute idea..who wouldn't love a little mini pie for that craving every now and then and then on top of that it was on a stick! Every thing's better on a stick, right *wink* ;)

I tried creating the little mini pies, I made probably around 10 and really got sick of the tedious process. I would've had to of had tons of dough, more than the recipe called I decided that I was going to make one nice big juicy peach pie. Though I have to say they make a really good breakfast snack (though I'm sure the sugar in it all isn't great for you, it's not too overpowering). I kind of played with the recipe and cheated a little (store bought pie dough), so I encourage you to do the same! (Play with the recipe, not cheat!) :P

Peach Pie (Whole)

5 peaches
1 1/4 c. sugar
2 tbsp. flour
2 tbsp. butter
1 box of ready made 9" pie crust (box must come with 2, or make your own pie crust)
1 egg
cinnamon, to taste
nutmeg, to taste

Bring pot of water to a boil and place peaches in for 5min. to cook. Immediately place them in ice water to stop the cooking process. This helps make peeling the peaches easier! Peel and chop peaches to whatever size you desire (I love big chunks in my pies). Toss with sugar, butter, flour, cinnamon, and nutmeg until thoroughly coated. Place pie crust in pie tin or glassware and follow directions on box or recipe. Toss in the filling, place top pie crust and do some pretty slits in the center. Pinch edges together in a scalloped shape (I failed in this part, could of been sleep deprivation!) I added cinnamon and sugar to an egg and whipped it up and brushed it along the top of the pie. I then sprinkled the top with more cinnamon and sugar to give the dough some taste. Bake at 375o for 30 minutes or until your pie crust is deliciously golden brown!

Pie Pops (exactly how scoochmaroo posted)

2 fresh peaches
1 tablespoon flour
1/4 cup sugar
1 tablespoon butter
Fresh nutmeg and cinnamon to taste
Two pie crusts
Lollipop sticks
1 egg

To peel peaches (and accelerate cooking), bring a pot of water to a boil.Add peaches and boil for 5 minutes. Remove peaches with a slotted spoon and immerse immediately in ice water. Now your peaches will peel easily! Peel, pit and finely chop peaches. Cut together flour, butter and sugar. To the peaches, add dry ingredients. Stir to coat. Season with fresh ground nutmeg and cinnamon!

Cover your workspace with plastic wrap or a fine dusting of flour or cornstarch. Roll out pie crusts as thinly as possible - otherwise you'll be eating a mouthful of crust! Cut with a circle cutter or something similar - I used the lid off of a small jar. Gently press sticks into crust. For added security, you can use a scrap of crust to cover the stick. Add a small dollop of filling to the center. Cover with another circle of dough, and press edges together securely. Using the end of a lollipop stick or a fork, crimp the edges.

Transfer pops to a baking sheet. Mine is covered with a silicone sheet. Brush beaten egg white onto crusts. Cover the sticks with foil to prevent burning.Bake at 375o for 15 minutes. Pops are done when they are golden brown!

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