19 June 2014

Peach Pie for Two

Peach Pie for Two / www.delightfulrepast.com

Peach Pie for Two (or One or Four) is the perfect little summer pie for one or two people who don't want to have leftover pie hanging around for days. (Who are those people?!) I don't mind having to eat lots of pie day after day, so only make the little pie for one of two reasons: 1. to look cute on the tea table or 2. because I don't have enough peaches to make a regular 9-inch pie.

For my half-size, four-serving peach pie for two, I have always used the Pyrex 207 Petite Pie Plate with scalloped handles. I've had two of these for ages, since I was very young; but I didn't realize just how long I've had them until I looked them up on Amazon so you could get a couple, too. 

It seems these handy little 7-inch clear glass pie plates are now "vintage." Even though I've gotten along just fine all these years with just two, now that I know they were discontinued shortly after I bought them, I'll be hitting every thrift store in the vicinity, desperate for more! The closest I could find for you is this Anchor Hocking 6-inch glass pie plate. And this Fox Run 7-inch pie tin.

Here's the 7-inch pie set on an 8-inch glass pedestal for the tea table. I cut this size pie into 8 or 12 pieces for afternoon tea: 8, if it is to be eaten with a fork; 12, if it is a pie that can be eaten without a fork.


peach pie for two / www.delightfulrepast.com


Peach Pie for Two 

(Makes 4 servings)

Pastry* for 9-inch pie shell, divided 
1/4 to 1/3 cup sugar (depends on how sweet peaches are)
2 tablespoons tapioca flour
Pinch of salt (a pinch is half of 1/8 teaspoon)
Pinch of cinnamon
Pinch of mace or nutmeg

1 1/4 pounds ripe peaches

* If you're gluten-free, here's my Gluten-Free Pastry for 9-Inch Pie Shell.

1 Preheat oven to 425 degrees. Roll out half (the larger "half," if they're not exactly the same) to an 11-inch circle and fit into 7-inch pie plate. Crimp edge now if you're going to use cutouts for top; otherwise, leave uncrimped for now. 

2 Place in freezer. Roll out other half of pastry to either use as regular top crust or to cut into strips for lattice crust or cut out shapes with a cookie cutter (I used hearts today). Place it on a baking sheet and pop into the freezer or refrigerator for a few minutes while you make filling. 

3 In a small bowl, whisk together sugar, tapioca flour (vastly superior to cornstarch or any other thickener for fruit pies), salt and spices. Peel peaches or not (I don't) and slice into a medium bowl. You'll have about 3 cups of sliced peaches. (I slice them like this: Quarter peach, cut each quarter into wedges, cut wedges in half.) 

4 Add sugar mixture to peaches and mix gently but well. Pour into pie shell. Fit top crust or lattice, or arrange pastry cutouts atop peaches. 

Note: You'll find directions for lattice crust on my Peach Pie with Lattice Crust post. 

5 Place a foil-lined rimmed baking sheet in the middle of the oven to catch any drips, and place the pie on the baking sheet. Bake at 425 degrees for 25 minutes. Lower temperature to 350, and bake for an additional 30 minutes (juices should be bubbling). Cool on wire rack for at least 2 hours before serving.

28 comments:

Cranberry Morning said...

I've never heard of such a pie plate. I do have 9" 10" and the tiny kid-size ones, but I'll look into this. So much better for someone who needs boundaries when it comes to pie, especially peach pie - my favorite!

The Marseilles cocottes arrived. I am in love with that color! Although the minis are going to my daughter this weekend, I'm now inspired to paint a few things in my kitchen that same Marseilles color (what we used to call Norwegian blue.)

Jean | Delightful Repast said...

"Someone who needs boundaries when it comes to pie" - :D - that's definitely me, too! Glad the cocottes arrived.

Amy at love made my home said...

Looking delicious as always and I love the hearts on the top! xx

Jean | Delightful Repast said...

Amy, thank you so much! Sometimes I'm just in the mood for hearts!

Angie Schneider said...

A lovely lovely summer pie, Jean. We eat lots of peaches these days...maybe I should bake a pie too..miss the flaky buttery crust :-)

Jean | Delightful Repast said...

Thanks, Angie. Hope you'll make one soon.

~~louise~~ said...

Aren't those darling little pie plates. Just what we need around here:)

I can hardly wait for Peach season to rest up central PA. I guess that is why August has been proclaimed National Peach Month. Personally, I think it should be every month.

Your Peach Pie for Two looks delightful, Jean. I'm sure it tastes just as good! Thank you so much for sharing...

ImSoVintage Laura Walker said...

Oh yum. Really, who are those people. I could eat fresh peach pie every day of the year :)
xo
Laura

Jean | Delightful Repast said...

Louise, thank you! Aren't peaches just the best thing ever?!

Jean | Delightful Repast said...

Laura, if you feel that way (and you are soooo right), then you should look up my post about freezing peaches for pies.

dina said...

i love peach pie. looks great!

Jean | Delightful Repast said...

Thanks, Dina! Hope you'll come back and look up my peach cobbler and peach galette.

My Garden Diaries said...

I am not even joking when I say that I was craving peach pie today! And I told my little people that we will have to make it as they each ate about 3 peaches a piece today! Thank you so much for sharing this...I would love to give it a go!!!! Nicole xo

Thomas "Sully" Sullivan said...

Impeccable logic! Pies should be reclassified as little more than metaphysical concepts. I didn’t know that it was physically possible for a pie to linger more than a day. Soooo, the stories my father told me about the pie fairy carrying them off to the Planet of Mold and Vaporization were false? I am mightily impressed that you can cut a 7 inch pie into 12 pieces. I’d sooner try to cut Playdoh with a buzz saw. This is why I usually consume my homemade pizzas without benefit of slicing. And finally, Pie on a Pedestal is wonderfully poetic.

Jean | Delightful Repast said...

I hope you'll make it soon, Nicole. Your "little people" sound adorable!

Jean | Delightful Repast said...

Sully, only you would notice the poetry of Pie on a Pedestal! One of these days you must take a gustatory gamble and try one of my recipes. ;-)

Pauline Wiles said...

This looks almost too beautiful to eat! But in general, yes, I'm inclined to agree: the more leftover pie, the better!

Jean | Delightful Repast said...

Oh, Pauline, thank you! :D

37paddington said...

How beautiful! I shall have to share your blog with my daughter who is the real pie baker in our house. She will love this! Thanks for stopping by my blog and leaving a comment. Looking forward to browsing here more.

Jean | Delightful Repast said...

Thank you so much! How lovely that your daughter is the family pie baker!

deb @ frugal little bungalow said...

Beautiful and looks so delicious! :)

Jean | Delightful Repast said...

Thanks, Deb! There's nothing like a peach!

Blackberry Lane said...

I will have to look up the pie plates. Thanks for the recipe. Georgia peaches have been sweet and delicious this year.
Thanks for your sweet comment about Blue the cat. She was rescued from a construction site as an orphaned kitten. She brings us a lot of enjoyment!

Jean | Delightful Repast said...

Mildred, I remember my dad saying something was as "sweet as a Georgia peach" (and also referring to an inebriated guy as "higher than a Georgia pine).

Jacquelineand.... said...

This looks absolutely luscious... as someone who definitely needs to set boundaries on dessert, this is also the perfect size!

Jean | Delightful Repast said...

Jacqueline, thank you! I hope you'll try it soon. I also make small cakes (or eat one layer and freeze the other).

betsyb said...

I've never seen one of these small pie plates, but we are always trying to scale any desserts made in this house down to 2..unless we're having company. Your pie is beautiful and looks delicious, Jean.

Jean | Delightful Repast said...

Thank you, Betsy! Anything is pretty with peaches!

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