Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ginger Cookie Peach Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie from "Meine Küchenschlacht"
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 90
  • Yield: 12 1x

Ingredients

Scale

For the dough

  • 5.3 oz. (150g) all-purpose flour
  • 1/2 cup (75g) ground (blanched) almonds
  • 1/4 cup (50g) sugar
  • 1 egg (XL)
  • 1/2 cup (110g) cold butter, diced
  • 1 tsp. fresh grated ginger

For the filling

  • 23 ripe peaches (but not too soft)
  • 1/2 tsp. ground cinnamon
  • 2 tbsp. brown cane sugar
  • 2 tsp. cornstarch
  • 1 egg yolk, some water and brown sugar

Instructions

  1. Mix and knead all ingredients for the dough in a large bowl to get a nice smooth dough. Form a ball, flatten and wrap ind plastic wrap. Place in the fridge for about 15 minutes.
  2. While the dough is cooling, bring some water in a small pot to a boil. Cut a cross into the bottom of the peaches and add to the boiling water. Let cook for 3-4 minutes until the skin of the peaches starts to roll up at the cross. Let cool down and then peel off the skin. Remove the stones, cut into slices and then marinate in a mixture of sugar and cinnamon.
  3. Preheat the oven to 350˚F (180°C). Grease a muffin tin and set aside. Roll out half of the dough (keep the rest in the fridge) on a floured surface to a thickness of about 0.16 inches (4mm). Cut out circles with 3 inch (8cm) diameter – you should get 24 circles (cut out 12, then place in the fridge and make another 12 with the remaining dough). Place half of the dough circles in the muffin tins and press a bit to the bottom and sides to form a crust – prick with a fork. Add 3-4 slices of the peaches and bit of the juice to the crust – make sure the peaches do not overlap on the edges.
  4. Place the dough circles (you kept in the fridge) on top of the filling and close the cookie pies with the back of a spoon (or similar) – cut a hole in the middle so air can get out while baking. Brush with some eggwash and sprinkle with brown sugar. Bake for 20-25 minutes until golden brown. Let cool down in the tin, then remove with a sharp knife or spatula.

Notes

  • Enjoy baking!