Gingered Peach Mason Jar Cobblers

Four Pies Finished

In honor of my darling best friend Julia’s birthday and in honor of peaches being abundantly available and ripe this weekend, I knew a fruity dessert was in order.  Since we had made plans to visit a couple vineyards on Sunday with our sweet friends Amy and Ryan, this dessert also had to be easily portable.  And it had to be adorable.  Whew- no pressure!

As it turns out, a perfectly peachy, easily transportable dessert was well within my reach (and yours!).  All it takes is a trip to the farmers market, a quick spin in the Kitchen-Aid, and a few mason jars to make these Gingered Peach Cobblers.

For the Filling (makes 4 individual pies):

  • 4 peaches
  • 2 tbs sugar
  • 1 tbs fresh ginger

For the Pastry Dough:

  • 1 ¼ cup flour
  • ¼ cup ice water
  • 1 stick cold, unsalted butter
  • 1 tbs sugar

To make the Dough:

I have to admit, I’m no baker- I usually leave the sweet treats up to Julia.  But I’ve been pushing myself to mix flour + water instead of trudging to the store for some mediocre pre-made dough, and this recipe couldn’t be simpler.  Just combine your flour and sugar in a food processor or stand mixer.  Add the cold butter (with the mixer on a speed-2), one tablespoon at a time, until the mixture resembles sand.  Then, add your ice cold water and mix for ~15 seconds.  I made my pastry dough the night before the wine tour, and refrigerated it in plastic overnight.

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To make the filling:

When you’re ready to make your cobblers, grease the insides of four mason jars with butter.  Slice your peaches and place them in a sauce pan with 2 tbs sugar and 1 tbs ginger.  Give them a good stir and let them simmer over low heat for ~10 minutes until they’re syrupy and delicious.

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While those peaches are simmering, let’s talk produce!  Since there are really only 4 ingredients in this recipe- flour, butter, peaches & ginger- you can have some fun with the fillings.  I got three different peach breeds- Donut, Yellow, and White- from the farmers market.  And I was inspired to add ginger after finding this incredible baby Hawaiian variety.  No peeling necessary?  I can freeze you?  Hello, new favorite ingredient.

peaches with ingredients

Once your peaches are finished simmering, take them off the heat and let them cool a bit.

Peach Cobbler, Assemble!

Cut the pastry dough into two unequal parts.  Roll out the smaller half, then use the mouth of a mason jar to cut 4 rounds.  These should be thinner, because they’ll be on the bottom of the cobblers.  Roll out the larger half, which should be the thicker cobbler-toppers, and cut four more rounds.  Place the thin rounds of dough carefully in the bottom of your mason jars and bake at 400° for ~5 minutes.

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When the dough is a bit cooked, fill the jar up to the top with peach filling, and finish with the thick round on top.

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If you want to be really cute, and who doesn’t, use some leftover dough to form hearts or initials to pop on top.  Brush the whole thing with an egg wash and place in the oven (on a baking sheet!) at 375° for 30 minutes, or until the crusts are golden brown.

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I pulled these out of the oven about 2 hours before eating them and screwed the lids on for easy transport.  Not only did this make them easy to get to the vineyards, but would you believe that they were still warm when we ate them?  Just plain peachy!

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xoxo,

Liz

oh what?  you wanted to see a photo of the birthday girl on her vineyard trip?  so happy you asked:

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chess pie

title page southern chess pie

Oh Pi Day- the most delicious contribution from mathematics since Avogadro’s Number.  Get it?  Avogadro sounds like Avocado?

What kind of food nerds would we be if we didn’t celebrate?  And celebrate we did.  I hosted a Pi Day bake-off at the office, and while I may have fudged the scores a bit because of Bakeoff Rule #451 (Though shalt not win thine own bake-off), I think I can spill the beans here: my Chess Pie won!  

Now y’all, I thought I was up a creek without a paddle attachment when I realized that my roommate had taken the stand mixer.  But this classic southern Chess Pie is not only scrumptious, you can also make it with a fork.  No fancy mixer needed here!  Although you can, of course, use a Kitchen-Aid to make your life easy and breezy.

For the Filling:

2 cups sugar
2 tbs cornmeal
1 tbs flour
1/4 tsp salt
1/2 cup melted butter
1/4 cup milk
1 squeeze of lemon or 1 tbs white vinegar (you could also replace milk + lemon/vinegar with buttermilk)
1/2 tsp vanilla
4 large eggs, lightly beaten

For the Pie Crust: Use your favorite!  I’m really not the baker in this friendship, so I would go with any of Julia’s pie crusts.

 

Preheat the oven to 425° and bake your pie crust in a pie pan (you can line with foil and fill with beans, or you can not) for ~5 minutes.

pre baked crust

In a large bowl, stir together sugar, cornmeal, flour, salt, melted butter, milk, lemon/vinegar, and vanilla.  Then lightly beat your eggs and add them to the mixture.  Ok, are you ready for the hard part?

Stir.

add your eggs and stir

Pour into your pie crust.

pre-baked pie

Bake at 350° for 50-55 minutes.  After about 10 minutes, wrap the edges of the crust in foil so the edges don’t get too brown.  Once your Chess Pie has cooled completely, enjoy a slice.  Or two.  And then take it to your Pi Day bakeoff and win because it’s basically cheating to make a pie out of butter and sugar.

out of the oven

If you want to mix it up, you can add baking chocolate, lemon, raspberry, or top it with whipped cream or powdered sugar.  You can vary it all you want, but this pie will always be delicious and old-fashioned.

post-baked pie

xoxo,

Liz