little peach pies

I've gone berserk with peaches lately, making tiny pies almost every day. Actually, I suppose they should be called cobblers, since they only have a fat pastry top, sprinkled with sugar.

In the beginning, I loosely followed the traditional mixing of peaches with sugar and flour, but I felt the peach flavor didn't shine, as I felt it could. Then I remembered the traditional Greek and Italian marriage of peaches and honey, tried it out, and was delighted. The peaches tasted like peaches, and the juices were clear and fragrant.

To make:

The peaches:

Peel and slice enough ripe peaches to make 2 heaping cups

Squeeze on 1 t. fresh lemon juice

1/4 t. salt

1/4 t. cinnamon

1 1/2 T. honey ( I used wildflower)

1 T. flour

Mix peaches in bowl with rest of the ingredients. Heap into 2 individual souffle cups or one larger 2 serving dish.

To make the pastry top:

Preheat oven to 400F.

In a mixer bowl, mix:

1 t. baking powder

1/4 t. salt

3/4 cup King Arthur all purpose flour

3 T. cold unsalted butter, cut in pieces

2 t. sugar

1/3 cup heavy cream

Mix the flour, baking powder, salt, sugar, and butter until crumbly. Add the cream and briefly mix, until it forms a ball.

Roll out and cut with cookie cutters, or with a pizza wheel to fit your dishes.

Bake for 25 minutes.

Serve as is, or with softly whipped cream.

This serves two people.

Enjoy!