I love peaches, If anyone ever made this at home, I’d probably eat all of the peach slices before it goes to the oven haha….but too bad peaches are one of the more expensive imported fruits here, so alternatives would probably be mangoes ? These make me feel like a total professional. If you consider anywhere near Waynevilles/Balsam out in the sticks, there is an antique place in an old barn behind Barber’s Orchards between Waynesvile and Franklin. thanks for the great recipe! Hmmm..you’re famous..er..more famous! Hi! It’s a really wonderful, lush place. Deb–love this recipe. Thanks! Awwww sniff. Any suggestions? I just tried this recipe and they are absolutely delicious. I didn’t read closely enough to use only part of the liquid first. I was much too lazy to parbake the crust, but you would never have known. 2) Mine pooled butter also. The crust was amazing, but I agree that the filling could have used some more sweetness. From the dough I crafted 14 hand pies with my 4.5 circle cutouts. Can overworking pie dough make it bland? I have tons of peaches even after making a huge batch of peach salsa, will have to try this very soon! I imagine yours works just as well without the extra ingredients. The other half said “they taste kind of like Mcdonalds pies, but better!”. You can just make a couple so you don’t eat an entire pie. Get the tea flavored truffles, so good. Has anyone tried this with store bought pie dough? I think I’ve only seen sour cream once here and it was quite expensive, but yogurt is everywhere. It was risky, but WELL worth it- the pear pie was spectacular! I can’t wait to use it in a galette. I made these this week with a different stuffing (apples had to be used up ;) ) 1. Unfortunately, every single last one of mine opened in the oven. the apricot suggestion. The recipe calls for a whole cup of liquid to be added to the dry ingredients. I’d never even heard of creme fraiche, let alone made my own or bake it into a pie. I think you made little Timmy so happy. Just a comment as a few people have mentioned the dough being very wet. They were still amazing. Too much juice from the peaches? Thanks. Made these for a picnic today and they were wonderful! I am way into handpies of late. I followed the recipe exactly as indicated above, using the 2T of sugar for the already very sweet, delicious peaches. But this year I sent her this recipe and it turned out great! :), Post #46, DEE!!! And don’t panic if it sticks a bit–you can do it! Truffles. Maybe I’ll have a go this weekend at it, and break through my new apt/kitchen anxiety? I love fruit desserts, but they tend to be a whole deal. Thanks for the inspiration! But they were fantastic. writer lives with a guy named Alex too…weird huh? I tried my ass off (?) Love that recipe! They turned out great. The lemon juice is important, as it helps the pie from getting runny. I’ve been craving pie for weeks and peaches are in season now. All were eaten COMPLETELY and I showed up after everyone already had full bellies. Anyone else have this problem? I love you, Martha. I have only done pastry once before and this came out great. :D. Want to clarify my previous post–I didn’t take out the chilling times, I even added extra time in the freezer and fridge. I think it is user error here, because yours are so gorgeous and others seem to have had good experiences. Make streusel: Stir confectioners’ sugar, baking powder, salt and three tablespoons flour together in a small bowl. I call them turnovers or fruit pasties. That’s gorgeous. The bottoms were gummy. I baked a few up and froze the rest. Thanks!! This looks so delish, have to make my crème fraîche today and my peaches are in the frig, tomorrow will be a glorious day!!! 4) I will use salted butter. Divide the refrigerated dough in half. Maybe not enough country folk ’round here? Would I then just bake from frozen? But tonight? They came out pretty good, with a few modifications. This version with the bourbon sounds yummy! Peaches and bourbon, you can’t beat that! I’ll try pears next week! I could probably have them baked by the time my mouth stops burning! It cooks through, and you’re stuck with gross cheese-like clumps in your delicious, beautiful pie. GOOD. *slurp* It looks FANTASTIC. I’m rolling and filling tomo .. fingers crossed these look and taste as good as yours! Or work. No good! The flavor was great, it was light/crisp and the right amount of flaky – and your instructions were so helpful! I picked this because it was easy, and I didn’t have to skin peaches (okay, I wouldn’t have bothered skinning the peaches for any recipe). I made these using nectarines (frozen, sliced not peeled) from our tree. In hindsight while the ingredient list was perfection I would dice rather than matchstick the zuchinni next time, unless using spaghetti…. This solves everything! Delicious!! I love this pie, and I also love your peach and pecan sandy crumble. I used my standard pie crust recipe (1 1/2 cups flour, 1 stick butter, 1/2 tsp salt, 1 T sugar, 4 T ice water). I used brandy instead of bourbon and it was delicious. THIS PIE IS DONKEY KONG. I have two of these pies in the oven right now…..they smell heavenly and I can’t wait to try them!! These were spectacular and wonderful with the nice organic peaches I got in my weekl CSA box. Peeling most drupes and tomatoes works beautifully if you submerge them in boiling water until the skin just begins to split and then immediately dunking them in ice water. Thanks for your well written and designed site as a whole, and for your great instructions each recipe. Perfection, I tell ya. These were the most delicious little pies i’ve ever had. Who would have thought this combination would work. Would love to try it with bourbon sometime though.) I have a bourbon peach recipe I’ve been testing… how long do you soak your peaches and how bourbon-y do they taste? So good! I used a 1 cup measuring cup which is 4″ in diameter. I can’t wait to try this recipe, so please give us an answer asap…before the fresh peaches are just a memory. keep up the good work. However, all you need to make it work is for it to chill for all of those times suggested and a very well-floured surface and you should be fine. I did think ahead and brought measuring cups/spoons. They were perfect! food and delicious mojitos. I just went yesterday to our (really large) farmer’s market in Asheville where the South Carolina peaches are rolling in by the truckload. The ingredients will probably come together once it is cool. (used your recipe for the filling from your strawberry rhubarb pie!) I traded the bourbon for rum (didn’t have bourbon) and added some lemon juice to the filling, because my peaches weren’t quite as flavorful as I’d have liked. I’m not sure I follow… I don’t soak the peaches in bourbon for this recipe. And for the result, the taste of the peachesss: it was perfect. 2: The Laughing Seed, awesome local vegetarian restaurant. There’s a second batch in the works for later this evening! I think it was with Martha’s Pate Brisee recipe. Thank you so much. We baked the pie for my housemate’s goodbye party last night but made our own creme fraiche out of plain whole milk yogurt. Like others, we had leftover filling & had to bake them a little longer than 20 minutes. I used apples (6 sm. Took a little patience.If I make again, I would cut the fruit even smaller so I could get a bit more into the pies. Deb, thank you for this! I’ve made these three times and the first two times the dough was so wet and sticky I wanted to throw it across the room (but I would’ve had to scrape it off my pastry mat first). I liked the wait times in between the steps. This worked a treat. The pastry was absolutely, hands down, fabulous. (I cheat, therefore I am.). That’s what I get of not trademarking when I should have…. Made some pictures too if you want to take a look: http://stellaheart.deviantart.com/art/El-Dorado-96181687. For New Years with the fam, I shared these (half peach, half apple), your feta salsa (YOWZA!) Also going to dr the streudel with a bit of cinnamon. Any other suggestions? THIS, with Ontario Peaches at their peak I can’t wait to try this recipe! Once again, you’ve inspired me to set aside some weekend time and get into the kitchen and bake away. I’m usually not a fan of cooked peaches, but this was perfect and I can’t wait to make it again! The dough is chilling as I type. I’m back! no limits. I couldnt stop eating them. So easy to put together. But using a delectably juicy, fresh specimen? It wasn’t strong to me, but since I like bourbon, it wouldn’t have stuck out. I meant that the total time of production was several hours, even if you don’t factor in the chilling. But I’m a big fan of smitten kitchen, so thanks for all the great recipes and inspiration! My summer pie. Oh My YUMMINESS!! This is an absolutely mouthwatering and delicious looking tart. The pies turned out fine but I’m thinking today I’ll make a slab pie crust to use up the rest of the filling. Added to that nice carribean flavor. After salivating over this recipe for more than two years I finally made these last night! I was going to use my nearly embarrassing bounty of peaches for the Peach-Cardamom pie in the latest BA, but am now doubting myself and rethinking. (6k ft) I was always under the impression pie crust was exempt from altitude alterations. Finally, the the pastry dough recipe that I have been searching for! i have to say, i love most stuff i’ve made here, but this was a bust for me :(. I made this in a 8×8 cake pan because I don’t have a pie tin and it worked fine. Thanks for sharing such a divine summer recipe! Aren’t I the lucky one with peaches galore put away in my freezer. I also found i needed the full amount of flour listed above to get the streusel to come together nicely. There was a little liquid pooling in the bottom of the pie plate after I cut it, but that’s normal for any fruit pie that hasn’t had a lot of thickeners added. I made these yesterday and they are awesome! I have this pastry blender from OXO. Or could I use it to mix with whipping cream? Flaky shards, just like I hoped. I worked marvelously! Inadvertently, Martha has become my girl this week as I’ve been floundering around trying to figure out what to do with my seasonal produce that a) I haven’t done before and b) doesn’t require any great amount of fussing. including this one. I fully did not expect success on the first try with something like this… Let’s just say I’m a bit “haphazard” in the kitchen sometimes. A-mazing! I have a version in the oven right now with vanilla bean, lemon and lavender. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. I made this one a few years ago. Yum! THANK YOU!!! The peach filling was watery so I strained it before spooning it into the dough. Divine! My baby turned 18 today and is off to see the world on her birthday – so lamenting around the kitchen by my lonesome this morning I decided to make this lovely pie. 5. Would these work for nectarines? With your fingertips, mix in the liquid until large lumps form. North Carolina mountains? I’m thinking about making these and freezing once assembled so that I can bake off a couple at a time. Would that work? I have small tart pans with removable bottoms that I was thinking of using for these…. My mum makes similar looking curry puffs; they’re pretty standard in Malaysia. Delicious. First, you’re a genius for putting in the Jump to Comments button, and the “I Made This!” section. I never had problems with it before so I was pretty surprised it didn’t turn out the way I wanted it. Do think these would work with a blackberry filling or do you think they may leak? Other fruit questions: I’m sure the recipe is amenable to other fruits, esp. First time I made it I had a hard time getting it to come together- lots of flour left unincorporated. When my husband had one, he said, “This tastes just like a croissant!” Everyone at the party couldn’t get over how light they were, and were amazed that it wasn’t too sweet. Thanks. Made these last night…they were awesome! Was it right to bake it with the aluminum foil? I had a lot of filling left (weighed 2 lbs of peaches before beginning) – which I froze for a rainy day. Pics of : Smitten Kitchen S Mores Pie But, with a few tweaks, these pies came out quite tasty and nobody seemed to mind that they weren’t the prettiest. Cover edge of crust with a strip of foil if it browns too quickly. 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