Pie in Hand

Pie in hand. The last few weeks of peaches are dwindling.  As we prepare for the long hibernation from stone fruit season, we can comfort ourselves knowing that a few skilled masters have dutifully preserved their flavor with love, intention and an impossible amount of sugar.  Hallelujah. This city is ripe with a new wave of food preservers, and none make me happier than this sweet list.  In February, when I begin dreaming of impossibly juicy nectarines and the delicate flesh of a Blenheim apricot, I will open a jar of locally produced jam and slather it on a piece of toast with homemade cream cheese and praise the chefs who made it happen. In the meantime, grab those delicious mid-autumn peaches and your rolling pin, because nothing sings praise like enveloping fruit in a delicate, flaky, portable crust.   Peach (or any other fruit) Hand Pies featuring Hadley's pie crust Our Favorite Pie Crust  In the bowl of a food processor, large bowl (if using pastry cutter) or stand mixer, place: 3 cups flour                                                  1 tsp salt 1 Tbsp sugar  Set aside: 12 oz butter, very cold and cut into small squares Set aside: 1/3 cup water, very cold                             1) Place the dry ingredients in a food processor and pulse 4 or 5 times. You can also do this by hand, with a pastry cutter or with the paddle of a stand mixer. 2) Add the butter and pulse just until small pebbles form.  3) Add the ice water and pulse just until a crumbly dough comes together.  If needed, add 1 tbsps of water at a time until the dough forms.  4) Remove from the food processor (carefully) or bowl and split the dough in half.  Roll each half between two sheets of parchment paper OR in a large ziplock bag.  You'll want your dough to be 1/8" of an inch thin (very thin). 5) Repeat with the other half and place on a cookie sheet or plate in your freezer for 15 minutes. 6) Remove the sheets of pie dough from the freezer and pull off paper or bag.  Using anything you like- from a biscuit cutter to the lid of a jar, cut out circles, squares or ovals (we love ovals).  Preheat oven to 375. 7) Place your shapes on a parchment-paper lined cookie sheets.  Spoon a small amount of whatever jam or fruit your love right in the center of your shapes.  Top with another, matching, piece of dough and seal the edges with the tines of a fork. 8) If desired, whisk and egg and 1 tsp milk and brush lightly over the top of your crust.  Sprinkle sugar over the wash and poke the tops with a fork or knife (to create a vent). 9) Bake until golden brown.   Wishing you a delicious day, Clémence and Hadley