It's the season for berries and peaches! Chef Sherwood of Victoria House and Vic's Pub creates delicious mini pies bursting with fresh blue berries and peaches.
Peach and Blueberry Finger Pies with Cinnamon Whipped Cream
Crust:
11 1/2 cups AP flour
1/2 tsp. Sugar
1/4tsp salt
4 oz. butte, cut into 1/2 inch pieces, cold
1/4 cup ice water or more
Filling:
1 1/2 cups peaches, diced
1/2 cups blueberries
1/4 cup sugar
1 tsp. Cornstarch
1 zest of lemon
Sift the flour, sugar and salt together, then cut in the butter till the consistency of course breadcrumbs. Slowly add the water till the dough begins to form and stay together. Roll the dough into a 1" thick rectangle, wrap and let chill. Once the dough has had time to chill, roll out the dough on a well-floured surface to about a 1/4 inch thick. Then cut into rectangles, fill fold dough over and crimp to seal. Bruch with egg wash and sprinkle with raw sugar. Bake until golden brown at 375 degrees.
Cinnamon whipped cream
2 cups heavy cream
1 tsp cinnamon
pinch nutmeg
1/8 tsp vanill
2 T powdered sugar
Whip by hand or in a tabletop mixer. Whip in a chilled bowl for best results.