Whole Peach Pies

I can feel it. There is change in the air. I can feel it coming. And it better come soon.
If you are like me and you are desperately waiting for a break in the daily routine, sit and make some whole peach pies. They will help with the waiting part. I promise. Cheers to unexpected news an adventures coming our way!

300g all-purpose flour
225g butter (cold, cut into small cubes)
½ tsp. salt
1 tsp. sugar
3-6 tbsp. cold water to bind
4 small peaches
4 tbsp. honey

Really this is just like any other fruit pie but with the genius twist that you leave the peach as whole. This idea has been pointed out to me by a friend who had seen it on the super cute YummyMummyKitchen blog. Let’s get going. First make the pie crust by mixing the flour, salt and sugar together and rubbing in the cold butter cubes. With some of the water knead the dough until you can form a somewhat smooth ball. Wrap in cling foil and let rest in your fridge. 

Get on with slicing your peaches into halves, removing the pit. On a quick side-note: baking them in these earthen baking molds, like I used, is NOT ideal. If you can, find really small peaches or nectarines (which works just as fine) and use an iron baking dish like a muffin tin. Your crust will easier cook through and have a better consistency.In any case a good greasing and flouring of the mold is a must. Right. Now roll the dough and press it into your forms. Fill your peaches with a tablespoon of thick honey, put the halves back together and lay in your small beds of dough. Cover with the rest of the dough, give them a little egg wash and a sprinkle of sugar on top. Now bake for around 25 minutes.  

Serve still hot/warm with some cream and honey. Crack the crust and wafting clouds of peach and honey will greet you. And suddenly all the waiting seems not so bad anymore. You will deal. 

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