A bowl of happy and ripe Georgia white peaches sat begging to be played with this morning. I was more than happy to oblige, so on went the music, my little chef assistant joined in on the action and a few hours later we had more than enough peach hand pies to go around and a mess that would occupy the next hour or so in deep cleaning.
Between the spontaneous dance party we had in the kitchen (we’ve got moves that will never be seen in public or maybe not since I was in college) and the sampling of food along the way, we managed to keep ourselves entertained, laughing and our stomachs full.
When all the pies were done and baking away, my little assistant went to town cooking his own delight. While a recipe doesn’t exactly exist for his creation, I’m pretty sure, based on a few things I saw him add from the pantry, that what he made could possibly kill you. Even the dogs didn’t take an interest in what was hitting the floor. Nevertheless, he loves to “cook” and I’m happy to clean up his mess when he’s done creating.
Here’s to spending a summer saturday in the kitchen! Photos all taken on my iPhone using the Instagram Ap.
White Peach Hand Pie Recipe
2 Packages of Double Crust Pie Dough or homemade… I was lazy!
6 Ripe White Peaches
3/4 Cup sugar
1/4 Cup all-purpose flour
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground cardamom
1/4 Teaspoon ground nutmeg
Peel and dice the peaches and try not to eat as you go.
Mix peaches with the sugar, flour, cinnamon, cardamom and nutmeg and let sit for about 20 minutes.
Mix dough and roll out. Cut out shapes to make pies (I used a 4 inch diameter cutter).
Place peach filling in the middle of one cut out, wet the edge of the crust and top with a second dough cut out. Gently press the edges together, make a small cross-cut on the top and place on a baking sheet lined with parchment paper or silpat.
Bake at 400 degrees for about 20 min, or until browned and beautiful. Let cool on a baking sheet and enjoy!!!