- 1/2 cup (49 g) Sugar white
- 1/2 TBSP Lemon juice
- 1/8 cup Corn starch
- 1/2 cup Water
- 1/2 tsp Vanilla Extract
- 1/8 tsp Ground cinnamon
- 3 medium size cut into small pieces Peaches
- 1 cup (2 sticks room temperature) Butter unsalted
- 1 cup (198 g) Sugar white
- 1 Egg
- 1 tsp Vanilla Extract
- 3 cups (160 g) All purpose flour
- 2 tsp Baking powder
- 1/4 tsp Kosher Salt
My father loves peach pie. We had a peach and apple orchard close to the house where I grew up. They had a roadside stand that later turned into a small enclosed fruit market. People would come quite a distance to shop there, and of course, the locals always seemed to make it out to Upper Valley road so they could browse and buy fruit right off the tree. Years later, my father moved into the house right across the street, so he had peaches and watermelon all the time. Do you remember a time when they sold watermelons and they would use a plug which would bring a small piece out of the watermelon for you to try. This was how you could tell if the watermelon was good or not. OK, I regressed but it is Sunday and a time to reflect.
The reason I started thinking about this is we moved my father up from Florida at the beginning of July. So glad since COVID-19 is running rampant in Florida, it was a relief to get him back to Pennsylvania. Well, the first two weeks were getting him settled and going to the grocery store. He purchased a peach pie two weeks in a row. It was not till that moment that I remembered how much he liked peach pie.
I found an excellent recipe for peach pie filling at Cakewhiz.com
I used the standard sugar cookie recipe that is on my web site, and I must say they came out perfect to what I had envisioned. Added a little Cool Whip, and they tasted just like a slice of peach pie in a cookie. So glad I had time to make these before summer is over, blink, and it will be fall very soon.
Kitchen Tools I Use:
Cut three medium-size peaches in reasonably small pieces. You want about 2-1/2 cups. Juice 1 lemon, you need 1/2 TBSP.
Weigh or measure into one bowl the flour, baking powder, and salt, running a whisk through to blend. In a stand or hand-held mixer on medium speed cream the butter and sugar for 2 -4 minutes or till light in color and fluffy. Add the vanilla extract and egg blend till incorporated. Turn the mixer to low and gradually add the flour mixture. You want to mix till the flour is incorporated. Using a mini muffin pan (mine makes four dozen at one time) spray with Pam even if it is a non-stick pan. I am using a small cookie scoop and roll in your hand till you have a ball and drop it into one of the mini molds in the pan. I save a little of the cookie dough in the bowl just in case I need to add a small amount to add to one of the balls that might be a little small in size.
A great way to create the cups is by using a tart stamper. You can buy them with two different sized ends. I use the smaller end tip for the cookie cups. After you have created all the cookie cups, fill each one with the peach pie filling. I did about four peach pieces per cookie cup. You don't want the juice to overflow over the top of the cookie cup since it will allow the syrup to stick to the side. It will make it harder to get out of the mini muffin pan.
Preheat the oven to 350° and bake for 12-14 minutes. These will be longer than the average sugar cookie you need the side to become firm to hold the peaches. If you touch the cookie part of the cup and it is firm pull it out of the oven. !!! IMPORTANT let them set in the pan till entirely cooled - at least 20 minutes. You want the pan cool to the touch before you try and get the cups out of the mold. I take a butter knife and go straight down the side of the cookie cup, and it should lift easily. If you try lifting the cookie cup before it has cooled, it will start to fold into itself and will get messy fast, once out of the pan, move to a cooling rack. I add just a little Cool Whip on the tops of mine, but that is optional.