I think you are such a peach!
On this Hollymead Monday I thought I would share with you something that I might have a mild obsession with. I really like peaches. I REALLY like peaches! I have always been a fan of all things peach and peach flavored. You would usually find me with peach lip gloss in my pocket as a teen or perhaps peach scented lotion on my hands. My favorite non-chocolate candy is peach-o’s. For some reason it has always been my favorite fruit. I guess it has to do with the fact that they are so sweet! The sad part about peaches is that you can’t get them year round, at least not in their freshest form. The fact that they are seasonal makes me want them more. You always want the things you can’t have…or at least can’t have all year round.
My grandmother had 3 recipes for peach pie, 3 different recipes! I am going to guess she loved peaches just like me. Running an inn in Virginia probably meant she had an ability to get fresh local peaches. In fact, I know that you can find Donut Peaches in Charlottesville. I even ate donuts made by the donut peach and donut peach cider. I am going to guess my grandma had a taste of those in her days down there or maybe she was able to get her hands on the really sweet peaches that were making their way up from the Carolina’s or further south.
I took a look at all of her recipes and decided to create this version based on the recipes she had for a fresh peach pie and an individual deep dish pie. This recipe most closely resembles her Deep Dish Pie recipe but I made some adjustments based on my personal preference. I like a dash of cinnamon in my peach pie and a little kick of vanilla. I went ahead and added those to this version and I don’t think grandma would mind one bit. Let’s just take a second to acknowledge that grandma was obviously an entertainer since she decided to create a recipe for individual pies. If I were staying at an inn and they brought me my very own pie for dessert I would have a hard time leaving. I am going to assume it was all part of that southern hospitality.
Whenever I think about peaches I think about the south. I think about the summer in Savannah or some other place with Spanish Moss and big wooden porches with rocking chairs. I know it sounds so crazy to have such a strong visual when thinking about something as simple as a peach. I guess I love the peach as much as I love the romantic visuals of the south.
These individual peach pies are like the peach cobblers you might find in Atlanta. The peach is the star and everything else is just extra. You want to make sure you are using ripe and sweet peaches. If you decide to make these for a crowd I know your guests will feel loved and cherished. I think they would be the perfect complement to a summer evening and especially as we approach the close of summer, it is the best way to savor the best summer has to offer. Grab your ice cream and a spoon!
Individual Peach Pies
Yields 3-4 Pies
4-5 Peaches Peeled and Diced (see note below)
1/2 Cup Sugar
1 Tsp. Cinnamon
1 Tsp. Madagascar Bourbon Vanilla
2 Tbsp. Flour
Dough for pie crust (1) (store bought is ok!)
2 Tbsp. Butter divided
1 Tbsp. Water
Preheat oven to 400. Place diced peaches in a bowl. Add sugar, cinnamon, vanilla and flour to peaches. Stir to combine. Set peaches aside while you prep your baking dish and crust.
Pies are best baked in a 3 inch oven proof ramekins. Roll out pie crust so that there is enough to cut 4 crusts that are 1/2 inch larger than the diameter of your ramekin. Spoon the peach filling in to each ramekin and fill to the top. Place a piece of butter on the top of each ramekin. Top each ramekin with one pie crust, gently press down to seal the crust over the ramekin and peach filling. Create a decorative edge by pinching the crust between your forefinger and thumb and index finger of your other hand. Cut slits in the crust to allow air to escape as the pie bakes.
Brush the top of the pie with an egg wash, one egg beaten with 1 tbsp of water. Sprinkle the tops with sugar and bake in the oven until the crust is golden brown 30-40 minutes. Serve with a scoop of ice cream and enjoy!