culinary review
   
   

Individual Peach Pies with a Hint of Amaretto

Last Modified: 10/29/07
First Published: 07/23/07
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Views: 1986
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Today we made some individual peach pies in our cute little ramekins that we get to use far too rarely. We sliced peaches thinly, sweetened them slightly with some sugar and gave them a splash of amaretto, and baked on pie dough.

The result was very good, the amaretto flavor hinted slightly in the background, although we feel as though these little pies needed a little something extra. Next time perhaps we need to add an additional element - some ginger, a pinch of salt, maybe another fruit to balance the flavor, or some more spice with cinnamon or allspice? Nevertheless, it was a very fresh dessert, full of summer flavor.

Individual Peach Pies (4):

  • 1 batch of pie dough (listed below)
  • 4 peaces
  • 1 tbsp of sugar
  • 1 tbsp of amaretto

Roll out the dough into 4 round pieces and place in low ramekins. Pre-bake in the oven at 450 degrees for 10 min. Slice the peaces thinly, and mix with sugar and amaretto. Once the ramekins are out of the oven, divide the peaches into the four dishes and place back in the oven for another 10 min.

We served this with some whipped cream, although I think the flavor would probably balance out better with some creme fraiche (or sour cream), or why not with a mix of mascarpone cheese and sour cream? I think such a slightly acidic addition would go nicely with the peaches.


1 batch of pie dough

Method:

Roll the pie dough out and place in a pie dish. Blind bake the dough in a 425 degree oven for 1o min, preferably with some uncooked beans in it to push it down. Sautee the onion and the ham. Take the pie dough out of the oven, and place the Brie slices on top, add the ham and onions, pour the batter over. Place in a 350 degree oven for about 30 min. Let it cool down for about 20 min before cutting it open.


  • 1 batch of pie dough:
  • 6 tablespoons butter, chilled
  • 2 tablespoons Crisco, chilled
  • 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
  • 1/2 teaspoon table salt
  • 1/4 cup ice water, or less

Cut butter and Crisco into small cubes and chill for 10 minutes or so. In the food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and Crisco and pulse 10 times. Remove lid of food processor and add ice water. Replace lid and pulse a few times until it holds together. Place the dough in a zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes or longer.