Sometimes I pick the strangest times to take on a cooking or baking project.  Last Wednesday night I decided that what I really needed to do, instead of working on my show, was start a batch of dough for mini peach pies.

I was really craving it and I thought, worst case-I would make it and the next day the craving would pass and I could just freeze the dough.

This was not to be.

So, the next night, 3 hours before I was to go live on the air, I was in the kitchen.  Rolling out dough, hot and bothered.  I needed these pies to turn out.  I needed to know that I could pull this recipe off perfectly.  See, the last time I made them it was a disaster.  The dough didn’t turn out, the filling leaked and it did not bake evenly.  I fed it to the fish in my pond ????

So as I stood there in the kitchen, practicing my opening out loud, I finally was able to pull off these pies.  They turned out perfectly.  Plus, I got a lot of thinking done.  I think better in the kitchen.

Recipe adapted from Clabber Girl New Classics Cookbook 2012

Fill in the Blank Filling Pies
Use the filling of your choice here.  I have used apricot, apple and fresh strawberry.
8 ounces of cream cheese, diced (do not use low fat. It will not turn out. TRUST ME)
1 C unsalted butter, diced
2 C AP flour
1/4 tsp salt
1/4 tsp Clabber Girl Baking Powder. This is all I use, use what you have ????
1 beaten egg (egg wash-1 egg with a bit of water, beaten)
1 C of filling or preserves of your choice

In a mixer or food processor, blend the butter and cream cheese.  Add the flour, salt and baking powder.  Pulse until the dough holds together.  Remove from the processor onto a sheet of plastic wrap, shape into a disk, wrap and chill 1 hour or overnight.

Preheat oven to 375 degrees and line a large cookie sheet with parchment paper.
On a floured surface, roll out the dough to a 1/8 inch thickness.  Cut into squares or circles with a diameter of 3 inches.
Place a tsp of filling or preserves in the center of each.  Brush remaining edges with a bit of the egg wash.  Fold in half then using a fork, crimp the edges to seal.

*You can dust with sugar (I did-Sugar in the Raw) or ground nuts (Nut allergy here)

Place the baking sheet on the upper rack of the oven.  Bake until lightly browned, about 15-18 minutes.  Cool and if desired, dust with confectioners sugar.

This should make 30-40.  I am sloppy so I only made 22. PLUS, 1 large one for me!

Listen to Around the Kitchen Sink HERE: