Dough:
- 2 cups all-purpose flour
- 1 tablespoon baking
powder
- 1/2 teaspoon salt
- 1 stick (4 oz.) cold unsalted
butter
- 3/4 cup cold, whole milk 1 quart whole
milk
Filling:
- 3/4 cups, plus 2 tablespoons sugar
- 2 tablespoons
cornstarch
- 1 tablespoon quick cooking
tapioca
- 1/4 teaspoon, plus 3/4 teaspoon
ground ginger
- 1/4 teaspoon cinnamon
- 6 cups
peeled, sliced (3/8" thick)
Georgia peaches
- 1 tablespoon unsalted
butter, melted
- Georgia Peach Custard
Ice Cream (optional)
Dough:
In medium bowl mix flour, baking powder and
salt. Cut butter into flour with pastry
blender until mixture resembles coarse meal.
Drizzle milk evenly over flour mixture until
all dry ingredients are moistened. Turn dough
out onto lightly floured surface and knead
2 – 3 times. Do not over work dough.
Refrigerate until ready to use.
Filling:
Preheat oven to 450° F. In large
bowl whisk together 3/4 cup sugar, corn starch,
tapioca, 1/4 teaspoon ginger and cinnamon.
Add peaches and toss gently to coat. Lightly
butter the inside rim of six (1-1/2 cups) ovenproof
ramekins or baking cups. In small bowl,
combine remaining 2 tablespoons sugar and 3/4
teaspoon sugar.
Roll out dough 1/8" thick. Cut
out six rounds 1/2" larger than ramekins. Cut
small decorative shapes from the dough scraps
for appliqués if desired.
Stir the peaches and spoon them and their
juice evenly into the ramekins making each
about 3/4 full. Place one round dough
over each ramekin, tucking the excess inside
the rim. Press dough gently to adhere
to the rim.
Brush top of dough with melted butter. If
using, place appliqués on top and brush
again with butter. Sprinkle the top of
each with about 1 teaspoon of the ginger sugar.
Using the tip of a sharp knife, slice several
vents in the dough.
Place ramekins on a baking sheet making sure
they don't touch one another. Bake
for 20 minutes, then lower temperature to 350° F
and bake for 15 minutes longer or until tops
are nicely browned and the filling is bubbling.
Cool before serving. Serve warm with Georgia
Peach Custard Ice Cream.
Makes 6 (1-1/2 cups) servings.
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