Peach Pies with Peanut Butter Crust

Okay, confession time.  I made an online connection and it’s getting serious. The works days seem to drag on forever as I wait impatiently until I can come home, walk the dog (because there’s no way she’ll tolerate a postponement), then finally settle in for some much needed time with my new love. 

Who is this beau? Readers, meet Design*Sponge. 

Every week day, Design*Sponge makes me smile, whether we’re admiring a beautifully decorated home, discovering a talented designer, or learning about a new DIY project.  And while I treasure all of our time together, Fridays are my favorite.  That’s recipe day.

The peach pie recipe last month particularly caught my eye. The recipe comes from Cheryl and Griffith Day, owners of Back in the Day Bakery in Savannah, Georgia, where they know a thing or two about peaches.  Their version contains cardamom, which is unique and quite tasty.  Be sure to try it.  I decided to make another batch using my own spin.

A favorite summer breakfast of my family is peanut butter and peaches on toast.  Before you turn up your nose, give it a try. There’s the crunch of the toast, the slightly salty and melted peanut butter, and best of all, the sweet, juicy perfection of peach.

You can use any kind of bread.  And while I choose to spread my toast with chunky peanut butter, feel free to pick your favorite.  I refuse to compromise on the peaches, though.  They must be fresh – don’t even think about using canned.  Place sliced pieces of peach on the toast and enjoy. 

Peach Pies with Peanut Butter Crust (adapted from Design*Sponge)

Filling

2 c (about 5 peaches)

   peeled, chopped peaches

1 t lemon juice

1 t cinnamon

¼ t salt

½ c brown sugar

2 T butter

1 t cornstarch

Crust

2 c flour

3 T sugar

¼ t salt

½ lb cold butter, cubed

3 T cold peanut butter

1 egg yolk

3 T ice water

1 t cream

1 egg

¼ c chopped peanuts,

   if desired

For filling

Peel and dice peaches.  Stir in lemon juice.

In a medium, heavy saucepan, combine peaches, cinnamon, salt, brown sugar, and butter.  Continue stirring and cook over medium heat until sugar dissolves, about 5 minutes.  In a small bowl, combine cornstarch and 1 t water.  Add to peaches and cook (don’t stop stirring) about 10 minutes more, until mixture is thickened and glossy.  Remove from heat and let filling cool.

For crust

Stir together flour, sugar, and salt in a large bowl.

Using a pastry cutter, cut in cold butter and peanut butter until mixture resembles small peas (I’m talking about size, not color).

Combine egg yolk and 3 T ice water and stir into mixture with a fork, just until dough comes together and can be patted together with your hands.  If necessary, add water, a teaspoon at a time.  (Be careful not to add too much.  You don’t want the dough to be sticky.)

Flour a work surface and hands and form the dough into two disks.  Wrap each disk in plastic wrap and chill for 1 hour to 3 days.

For pie

Preheat oven to 375° F and line two baking sheets with parchment paper.

On a lightly floured surface, roll the dough to about ¼-inch thick and cut into eight 5-inch circles.  Place 2 T peach filling on one side of each circle, leaving about ½ inch from the edges.

Stir together cream and egg in a small bowl.  Brush edges of the circles with the egg wash and fold over the dough.  Crimp edges with a fork to seal in the filling and cut small slits on the top of each pie.

Place pies on the baking sheets and brush tops with egg wash.  If desired, sprinkle with chopped peanuts.  Bake 10 to 12 minutes, until golden brown.

If you can wait for the pies to cool completely, I’ll be impressed.