| Recipe: |
Gingerbread Crust:
1 1/2 c. flour
1/2 c. brown sugar
1 t. ground ginger
1 t. cinnamon
1/4 t. ground allspice
1/2 t. salt
1 t. baking powder
1/2 c. chilled butter, cut into small pieces
1 T. unsulfered molasses
2 T. cold water
Preheat oven to 375 F. Combine dry ingredients in a medium bowl. Cut the butter into mixture (with fingertips or pastry blender) until it resembles cornmeal. Drizzle molasses and water over mixture and mix with fingertips until mixture clings together.
Tartlets: Press into 6 tartlet pans and bake for 15 minutes.
Pie: Reserve 1/2 c. mixture and press the rest into a 10" pie pan. Bake 10-15 minutes.
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Tartlets:
6 small-medium peaches
1-2 t. sugar
1+ pint vanilla ice cream OR custard
Just before serving, slice peaches into a bowl and sprinkle a teaspoon or two of sugar on the peaches and stir. Remove tartlet shells from pans. For each tartlet, put a bit of custard in the shell or scoop a few thin scoops of vanilla ice cream and lay them in the shell. Spoon peaches over the top and serve.
Pie:
6 c. peach slices
1/2 c. brown sugar
1 1/2 T. cornstarch
2 T. fresh lemon juice
Toss peaches with brown sugar. Dissolve cornstarch in lemon juice and sprinkle over peaches, mix lightly. Pour peaches into baked pie shell. Crumble reserved crust over peaches. Bake on upper oven rack for 40-55 minutes, checking after 30 minutes. If the crust has browned, put a foil collar around exposed crust to protect it. When the peaches are tender and bubbling and the crust is brown, remove from oven and let sit a few minutes before serving. |
