What’s more Southern than peaches and pecans? Not a whole lot.
We just got back from a great week in Hilton Head Island, South Carolina. I’d say we are pretty fortunate to have family that lives on the island who are gracious enough to let us stay with them and patient enough to put up with our shenanigans (thanks Mom and Jay!)
The week was HOT and sunny, perfect for beach time, surfing, swimming, and just plain relaxing. The first day on the island we stopped at a couple of nearby farmers markets to stock up. We snagged some gorgeous tomatoes, a bunch of basil, a few small eggplant, a bottle of local honey, and of course, lots of peaches!
The week was HOT and sunny, perfect for beach time, surfing, swimming, and just plain relaxing. The first day on the island we stopped at a couple of nearby farmers markets to stock up. We snagged some gorgeous tomatoes, a bunch of basil, a few small eggplant, a bottle of local honey, and of course, lots of peaches!
With a little extra time on our hands, my mom and I had fun coming up with a couple of new kitchen creations, including these Personal Peach Pies with Pecan Topping. We used the fresh, locally grown peaches and honey for the pie filling and some pecans for the crunchy topping. Served with a side of praline ice cream, we were soon cooling off with this Southern dessert as sweet as the summer sunset!
Personal Peach Pies with Pecan Topping
Ingredients:
5-6 fresh peaches
2 tsp. cinnamon
1 ½ Tbsp honey
1 Tbsp cornstarch
1 refrigerated pie crust
⅓ cup pecans
1/4 cup brown sugar
2 Tbsp butter
1/4 cup oats
Directions:
Ingredients:
5-6 fresh peaches
2 tsp. cinnamon
1 ½ Tbsp honey
1 Tbsp cornstarch
1 refrigerated pie crust
⅓ cup pecans
1/4 cup brown sugar
2 Tbsp butter
1/4 cup oats
Directions:
- Heat oven to 350 degrees F. Cut peaches into 1 inch pieces and place in medium sized bowl. Sprinkle with cinnamon and drizzle with honey. Allow to sit for at least 2 hours to draw out juices.
- In a small saucepan, whisk together cornstarch and peach mixture. Heat on low and stir until thickened, about 3-4 minutes.
- In a food processor, pulse together pecans, brown sugar, butter and oats.
- Roll out pie crust; with the top of a glass, cut out 3 inch circles. Gently press pie circles into muffin tins to create the personal pie crusts.
- Spoon peach mixture into muffin tins, sprinkle pecan topping on top of each personal pie and bake in 350 oven for about 25 minutes until personal pies are golden brown.
