Wingin’ It: Peach hand pies as the Buffalo Bills take on the Atlanta Falcons

You want soccer. You want meals. So will we! A lot so, in truth, that we smash the two collectively to convey you a Buffalo Bills-inspired recipe every week. Whether or not it’s a take on an opponents’ fave or some actual mad scientist **** coming your manner, Wingin’ It’s the spot to look at. This week we’re prepping for the Atlanta Falcons!

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As somebody with an avowed candy tooth, it’s a little bit of a disgrace that Wingin’ It so hardly ever will get to hit the dessert desk. The Falcons to the rescue! If you happen to had been to do phrase affiliation video games with the phrase “Georgia” I wager you’d generally get “peach” as a response. And after I was in search of Atlanta specialties the hand pie got here up time and again. Excellent! Add just a little warmth and we’re in enterprise!

Spicy Peach Hand Pies

Makes: 4 hand pies
Lively Time: 40 min
Whole Time: 3 hours

Components

For the pie crust (non-obligatory, you should purchase premade if you’d like, although I discourage it)
2 cups flour
2 sticks unsalted butter (chilly and in small chunks)
¹⁄₂ cup chilly water
¹⁄₂ tsp cinnamon
1 tsp white sugar

For the pie filling
2 cans (15 oz) sliced pears in juice
1 small scorching pepper, sliced skinny
2 Tbsp brown sugar
1 Tbsp white sugar
2 tsp flour
1 tsp cinnamon
¹⁄₂ tsp vanilla extract

For the glaze
¹⁄₂ cup confectioners’ sugar
4 tsp entire milk
¹⁄₄ tsp vanilla extract

1. Make pie crust: Add flour, chunked chilly butter, cinnamon, and sugar to massive mixing bowl; toss collectively (see beneath).
2. Add water and blend till uniform consistency. Wrap and chill in fridge.
3. Make pie filling: Drain juice from peaches into medium saucepan.
4. Chop peaches into small(ish) chunks (see beneath) and add to saucepan.
5. Place peaches on range on LOW/MED; add remainder of pie filling elements and stir. Enable to simmer till thickened, stirring sometimes. See suggestions beneath on judging consistency. As soon as pie filling has reached desired consistency, take away from warmth and funky, about 10 min.
6. Put together hand pies: Preheat oven to 375ºF and minimize crust combination into quarters.
7. Roll out first piece of combination to quarter-inch thickness.
8. Minimize out circle roughly salad plate measurement (I actually used a salad plate as my template) or round 8”.
9. Spoon about one-quarter of the filling into the middle of the rolled-out crust. Moist edge round crust circle, working rapidly. Fold in half and crimp edges (I used the empanada method—fork method would work effectively too). Place completed hand pie on massive baking sheet. Repeat three extra occasions.
10. Pierce two holes in the prime of every hand pie utilizing the tip of a pointy knife. Place in preheated oven and bake till prime crust begins to show golden, about 35-40 min. Take away from oven.
11. Put together glaze: Add sugar, milk, and vanilla to small bowl, whisk collectively. Brush glaze on pies whereas nonetheless heat.

Wingin’ It Suggestions and Prep Gallery

Grid View

One in all the very first issues I discovered to cook dinner was pies (thanks Mother). So I’ve loads of suggestions. I apologize for the plethora of pictures and suggestions, however when you’re truly studying this to study a bit about cooking, that is one space I feel folks ought to place confidence in me and the following tips are all good ones.

The primary image exhibits what I imply by “chunked” butter. These are about one-half Tbsp items or 16 per stick. Pie crust is one thing I just about by no means measure. So when you’re like me, image two exhibits the quantity of cinnamon I’d add to the crust.

One tip that’s not pictured is how “easy” to work the crust. As a result of we would like these pies to be extra transportable, work the whole combination till easy. You shouldn’t see any chunks of butter. For a REGULAR pie in a pie pan, this can be a cardinal sin. For that sort of pie, you wish to see butter chunks nonetheless in the combination. At the least pea measurement. We’re intentionally overworking the combination to make it much less crumbly.

Image three exhibits how massive I minimize the peach chunks. We’ll come again to this in a second, however every slice is roughly quartered. The subsequent image exhibits the measurement of pepper I chosen. I averted scorching sauce this week as the vinegar drastically alters chemistry. Meaning the warmth is coming from this single pepper. I’d keep away from going any bigger than this as peppers add taste, not simply warmth. Going too heavy on the pepper will make this much less a peach pie than a pepper pie. You’ll be able to style the filling as you go. If you happen to’re not happy with the warmth, including cayenne powder is the greatest solution to up the warmth with out killing the peach taste.

The subsequent image exhibits the combination after it’s practically achieved. The items of peach we minimize at the starting are too massive, and can result in a lumpy wanting pie. Nonetheless, the heating and stirring course of will break down the peaches as you go. If you happen to’re heating filling earlier than including to the pie crust, at all times minimize the fruit just a little on the massive aspect.

How do I do know after I’m achieved? The subsequent two photos present the two methods I often take a look at pie filling (and any sauce I’m thickening actually). The primary is what I name the “foil take a look at.” Place a drop of the pie filling syrup on foil and permit to chill for 10-15 seconds. Maintain the foil vertical. The highest drop is barely transferring and exhibits the filling when it’s achieved. The decrease drop is just not fairly achieved. You’ll be able to see how far more it slid off the foil. The subsequent image is the pan take a look at. Utilizing a rubber spatula, scrape the backside of the pan. It needs to be utterly clear the place you scraped. The filling ought to slowly work again towards the space you scraped. If you happen to’re rising impatient ready for it to fill again in, the filling is probably going achieved. Of the two checks, the foil take a look at is the simpler and extra dependable one.

One final tip/thought. The important thing to pie filling is NOT the fruit, it’s the syrup in between. You must know what the fruit tastes like. It’s the syrup that must be “proper” to create a particular pie filling. I extremely advocate tasting as you go. It’s by no means too late to regulate (until you burned it in fact). Don’t waste time tasting the fruit, simply dab a little bit of the syrup on a spoon and see how that’s coming alongside.