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Summer Hat Peach Pies


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Summer Hat Peach Pies





 

4 canned peach halves, drained and  

patted dry  

2 teaspoons brown sugar  

1 teaspoon ground cinnamon  

1 tablespoon butter, cut into 4 equal pats  

1 (14.1-ounce) package refrigerated piecrusts (2 sheets)  

1 large egg  

1 teaspoon water  

4 small edible flowers*  

 



• Preheat oven to 425°.

• Line a baking sheet with parchment paper. Set aside.

• Fill each peach cavity with ½ teaspoon brown sugar, ¼ teaspoon cinnamon, and 1 butter pat (Step 1). Press firmly to pack filling. Set aside.

• On a lightly floured surface, unroll pie-dough sheets. Using a 4½-inch round cutter, cut 8 circles from pie dough, reserving

scraps (Step 2).

• Using a rolling pin, roll 4 circles into 5-inch rounds. Set aside.

• Place remaining 4 circles on prepared baking sheet.

• Carefully invert a peach half (so that filling does not fall out) on the center of each circle on baking sheet (Step

3). Using fingers, lightly moisten edges of circles with water. Top each with a 5-inch circle (Step 4).

• Press pie dough lightly to mold to the peach, and then press edges of pie dough together (Step 5).

• Using a chopstick, press dough together to create texture for the brim of the hat (Step 6). With a sharp paring

knife, cut vertical and then horizontal slits across the rounded surface of the “hat” (Step 7). (This will provide

vents for steam to escape as the pie cooks, as well as produce a woven texture to resemble a straw hat.)

• Using dough scraps, cut long strips to form a band for the base of the brim of each hat (Step 8). Trim excess

dough where ends of band overlap (Step 9).

• In a small bowl, combine egg and water, beating well. Brush eggwash over surface of each hat (Step 10).

• Bake until lightly browned, 8 to 10 minutes.

• Remove to wire racks to cool.

• Garnish each pie with a small edible flower where each pie-dough band overlaps.

 

*We used johnny jump-ups, but violets and violas are also edible. Use only flowers that are fertilizer- and pesticide-free. 



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