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My version of peach pie—because I’ll never make a peach pie as good as Mom’s!
For the pie crust triangles:
Preheat oven to 375°F. Place some ice in a small bowl of water and set aside.
In a mixing bowl or in the bowl of a food processor, mix just 1 cup of the flour with the salt and sugar. Cut the butter into 1/2″ pieces and then cut the pieces into the flour mixture using a rigid pastry cutter or by pulsing the food processor. Once the mixture looks like large crumbs clinging together in clumps, add the remaining 1/4 cup of flour. Mix lightly or pulse the food processor a few times to combine. Do not over mix. The flour should coat the clumps. Sprinkle 2 tablespoons of the ice water over the dough. With your hands or a wooden spoon, mix until the dough holds together, and then form it into a disc.
Place dough between two pieces of 12″ square parchment paper. Start rolling the dough from the center of the disc outward, turning the dough and parchment as necessary. Continue rolling from center to outer edge until you have a circle shape between 11″ and 12″ in diameter. Peel off the top layer of parchment.
Use a pastry cutter or a pizza cutter wheel to cut the circle into 12 equal sized triangles.
Slide dough and parchment, still intact, onto a cookie sheet. Beat egg with 1 tablespoon of water and brush the top of the pie crust with the mixture.
Combine cinnamon and sugar and sprinkle over the top of the crust.
Bake for about 25 minutes, or until crust is nicely browned. Then remove it from the oven and let it cool on the cookie sheet. The pie crust triangles should mostly separate during the baking process, but if they need a little help, simply run the pizza cutter or a knife along the cut lines to completely separate.
* Note: The crust can be prepared a few hours prior to serving the assembled dessert.
For the grilled peaches:
Heat a grill or a stove top grill pan to medium heat. Lightly oil the grates/pan.
Brush the cut sides of the peaches with a little olive oil. Sprinkle the cut sides lightly with cinnamon. Place peaches on the grill cut side down, for 3 to 5 minutes, or until nice char marks appear. Flip them and grill for an additional 3 to 5 minutes. Remove peaches to a cutting board and cut each in half again.
To assemble the Grilled Peach Pie a la Mode:
Place 1 or 2 scoops of vanilla ice cream in each of 6 bowls. Place 2 peach pieces in each bowl. Top each bowl with a drizzle of honey and an additional sprinkle of cinnamon, and top with 2 pie crust triangles. Serve immediately.
Source: Pie crust heavily adapted from “Pam’s Pie Tutorial” on The Pioneer Woman. And thank you to my friend Robyn at Add a Pinch for sharing her version of grilled peaches and ice cream, where she taught me the beauty of a drizzle of honey.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!