Georgia Peach Pot Pies
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick (4 oz) cold unsalted butter
- 3/4 cup cold, whole milk 1 quart whole milk
- 3/4 cups, plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoon quick cooking tapioca
- 1/4 teaspoon, plus 3/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
In medium bowl mix flour, baking powder and salt. Cut butter into flour with pastry blender until mixture resembles coarse meal. Drizzle milk evenly over flour mixture until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 2 – 3 times. Do not over work dough. Refrigerate until ready to use.
Preheat oven to 450° F. In large bowl whisk together 3/4 cup sugar, corn starch, tapioca, 1/4 teaspoon ginger and cinnamon. Add peaches and toss gently to coat. Lightly butter the inside rim of six (1-1/2 cups) ovenproof ramekins or baking cups. In small bowl, combine remaining 2 tablespoons sugar and 3/4 teaspoon sugar.
Roll out dough 1/8" thick. Cut out six rounds 1/2" larger than ramekins. Cut small decorative shapes from the dough scraps for appliqués if desired.
Stir the peaches and spoon them and their juice evenly into the ramekins making each about 3/4 full. Place one round dough over each ramekin, tucking the excess inside the rim. Press dough gently to adhere to the rim.
Brush top of dough with melted butter. If using, place appliqués on top and brush again with butter. Sprinkle the top of each with about 1 teaspoon of the ginger sugar. Using the tip of a sharp knife, slice several vents in the dough
Place ramekins on a baking sheet making sure they don't touch one another. Bake for 20 minutes, then lower the temperature to 350 F and bake for 15 minutes longer until tops are nicely browned and the filling is bubbling. Cool before serving
Makes 6 (1 1/2 cups)
From The Kitchen Of:
Georgia Peach Commission