Photo by Maggie Heyn Richardson
Peaches scream summer, and what better way to enjoy them than in a handheld, personal pie—the kind that remind you of a New Orleans Hubig’s, or one of those decadent fried pies from the Varsity in Atlanta.
This easy summer turnover takes advantage of fresh peaches from north Louisiana, now in good supply at the Red Stick Farmers Market and at many area grocery stores. You can make it with or without blueberries, and jazz it up with fresh grated ginger or cinnamon. But, make it soon, because the window for fresh peaches is, sadly, far too short.
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2 cups thinly sliced fresh peaches (or 1 cup peaches and 1 cup blueberries)
3 tablespoons sugar
1 tablespoon cornstarch
Zest from one lemon or lime
Juice from one lemon or lime
Pastry, homemade or store bought, enough for two pies
Biscuit cutter or small bowl, 4-5 inches in diameter
1 egg, beaten, for egg wash
Fresh peach slices, blueberries, whipped cream and fresh mint for garnish.
Heat oven to 350 degrees and cover a large baking sheet with parchment paper. Place fruit in medium bowl and add sugar, cornstarch, zest and juice. Gently combine until cornstarch and sugar are dissolved. Roll out pie crust, and using cutter or prep bowl, cut out 8-10 discs of dough. You may have to combine remnants and roll out again. Place discs on parchment paper. Add a couple of tablespoons of fruit filling to dough (do not overfill) and fold over. Crimp edges, then paint the surface with egg wash using a pastry brush, back of spoon or paper towel. Bake for about 20 minutes, or until golden brown. Serve with fresh fruit, sweetened whipped cream and fresh mint.
Maggie Heyn Richardson is a regular 225 contributor and author of the new book, Hungry for Louisiana, An Omnivore’s Journey, an entertaining look at eight of the Bayou’s State’s greatest foods. Reach Maggie through her website, hungryforlouisiana.com. Follow her on Instagram @hungryforlouisiana and on Twitter @mhrwriter.