SUMMER HAT PEACH PIES (4 individual pies)
4 canned peach halves, drained and patted dry
2 tsp brown sugar
1 tsp ground cinnamon
1 T butter cut into 4 equal pats
1 (14.1 oz) package refrigerated piecrusts (2 sheets)
1 large egg
1 tsp water
4 small edible flowers to garnish
Preheat oven to 425
Line a baking sheet with parchment paper. Set aside
Fill each peach cavity with1/2 tsp brown sugar, ¼ tsp cinnamon, and 1 butter pat. Press firmly to pack filling. Set aside.
On a lightly floured surface, unroll pie dough sheets. Using a 4 ½ inch round cutter, cut 8 circles from pie dough, reserving scraps.
Using rolling pin, roll 4 circles into 5 inch rounds. Set aside
Place remaining 4 circles on prepared baking sheet
Carefully invert a peach half (so that filling does not fall out) on the center of each circle on baking sheets. Using fingers lightly moisten edges of circles with water. Top each with 5 inch circle.
Press pie dough lightly to mold to the peach, and them press edges of pie dough together
Using a chopstick, press dough together to create texture for the brim of the hat. With a sharp paring knife, cut vertical and then horizontal slits across the rounded surface of the hat. (This vents for heat to escape as the pie cooks as well as provides texture to look like a hat)
Using dough scraps, cut long strips to form band for the base of the brim of each hat
Trim excess dough where ends of band overlap
In small bowl, combine egg and water, beating well. Brush egg wash over surface of each hat
Bake until lightly browned, 8-10 minutes.
Remove to wire racks to cool
Garnish with edible flower where pie dough overlaps.
tea time june/july 2011