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Paradise and Pennant Candied Fruit

Paradise Ginger Peach Hand Pies

Perfect for a summer picnic, these Ginger Peach Hand Pies are easy to make and will be the star of the meal. Start with either fresh or frozen peaches and add sugar, spices, lemon juice and peel and cook until warm and thick. Next stir in Paradise sweetened lemon peel and crystallized ginger to add an unexpected burst of flavor. Encase the filling in a quick-to-make crust and bake. Finish the pies with a drizzle of lemon or almond glaze. These pies are made for sharing so be sure to have plenty on hand.

Ingredients:

• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon zest
• 1 cup sugar
• 2 tablespoons brown sugar
• 1/4 cup plus 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon almond extract
• 1 16 oz package frozen sliced peach slices,
• 1/4 cup Paradise  Lemon peel
• 1/4 cup Paradise Crystallized Ginger
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup well-chilled Crisco
• 4 to 8 tablespoons ice-cold water
• 1 cup powdered sugar
• 2-4 tablespoons milk or cream
• 1/2 teaspoon lemon or almond extract

Directions:

Make Ginger Peach Pie Filling: In a large saucepan over medium heat, stir together the water, lemon juice, lemon zest, sugar, brown sugar and cornstarch. Cook until thickened and bubbly about 5 minutes.

Stir in the ground cinnamon, ground ginger, almond extract, peaches, lemon peel and crystallized ginger. Cook for another 3 minutes once it becomes bubbly, stirring constantly. Make sure to cool the filling to room temperature. Use pie filling right away or store in the refrigerator for a few days. Re-heat the filling before using.

Make Pie Crust: Blend flour and salt together in a large bowl. Cut shortening into flour mixture with pastry blender until coarse crumbs form. Stir in enough water with fork just until dough holds together.

Divide dough in half. Shape into 1/2-inch thick discs. Wrap in plastic wrap. Chill 30 minutes. Roll each disc to 1/4-1/8-inch thickness on a lightly floured surface. Using a large biscuit cutter of glass, cut-out 3 to 4 discs. Re-roll dough and cut-out extra discs is necessary. Place one or two tablespoons of cooled ginger peach pie filling in center of dough. Fold dough over to enclose pie filling, Using a fork, crimp edges of crust. Carefully place hand pies on parchment lined baking sheet. Cut a small hole in the top of the hand pie to vent.

Bake at 375° until pies are golden brown and pie filling is bubbly, 30 to 45 minutes. Baking times will vary on oven temperatures and thickness of crust. Meanwhile combine powdered sugar, milk or cream and lemon or almond extract. Stir until desired drizzle consistency. Cool hand pies on wire rack set over waxed paper. Drizzle icing over warm hand pies. Cool and Enjoy!

A recipe from our Guest blogger, Lynn Huntley.