I am sure you are wondering, what is a piekie? It is a pie, in cookie form. Genius! These are the same idea as hand-held pies, but easier. I loved everything about these. The best use for them? Topped on top of a scoop of ice-cream, individual a-la-mode. You can easily adapt these to any fruit you like, what is in season, or do a variety of fruits. Have fun with it!
Ethan and I like to go to the mall together. It’s not the same as shopping with my girlfriends, my mom or my dad, it’s a totally different experience, but I love it. We go in certain stores together and help each other pick out things and then we always go into Williams and Sonoma. It is our favorite store, sometimes they are small, but we spend at least 45 minutes in there. We ooh and ah at all the latest gadgets, decide if we really think we need them (the Vitamix?) (Sous Vide?), look at all the cookbooks, try the samples, and just bask in all the is Williams and Sonoma. I almost fell over when I realized a new cookbook had been released and I didn’t even know it (I usually am very on top of these things.) I love Jeni’s Splendid Ice Creams and now there is a Dessert version, which is everything from ice cream cakes, to syrups, to piekis! Love. This. Cookbook. Already.
I made these piekies for a new (to me) every other month, baking group, called What’s Baking. Everyone bakes up something, in the theme, this month was Summer Fruit. This month was hosted by, Yuidth, of Blissfully Delicious. When I heard that, I headed straight to the farmer’s market to try all of the fresh produce and then decide what I was making. These peach piekies were an obvious choice for me and I hope you try them, too!
For the Dough:
1 1/2 cups of All-Purpose Flour
1/3 cup of Sugar
8 tablespoons of Butter, unsalted, cut into cubes, chilled
2 oz. of Cream Cheese
2 Egg Yolks, large, lightly beaten
2 tablespoons of Heavy Cream, very cold
For the Topping:
1 cup of Sugar
1 tablespoon of Cornstarch
1 lb. of the fruit of your topping, strawberries, plums peaches, nectarines, apples, or cherries; peeled,pitted, and sliced extremely thin
First, in a food processor, or blender, add the flour, sugar, butter, and cream cheese. Pulse until it is ground into a fine meal. Drizzle in the egg yolks and cream and pulse until a dough forms.
Remove and knead into a ball, divide the ball in half, and place each half on top of a sheet of saran wrap. Wrap it up loosely and then press down to flatten the ball to a thin disk. Chill for at least 1 hour prior to using.
Now, preheat your oven to 350 degrees and prepare a baking sheet with a silpat mat or parchment paper. Set aside.
Liberally flour a clean surface and place the dough on top, sprinkle more flour on top of the dough. Roll out the dough to 1/8 inch thickness. If it gets sticky, add more flour. Cut the dough into 2 1/2- 3 inch circles. Place on the baking sheet.
Combine the sugar and cornstarch in a small bowl. Generously coat each slice of fruit in this mixture and then place on top of the piekie circles. The fruit will shrink in the oven so feel free to overlap the fruit.
Bake for 25-30 minutes or until the edges are brown. Remove from the oven and let cool for a minute and remove to a wire baking rack to cool completely. The juices from the sugar and fruit will have release, it is fine. You just want to remove the cookies before the sugars harden (which will happen quickly.) Store in the refrigerator until ready for use.
The Barbee Housewife