Peach Beehives
Prep Time
20 mins
Cook Time
45 mins
Total Time
45 mins
Servings: 5
Ingredients
- 5 Medium Peaches tennis ball size
- Pie Dough Pastry. (You can use your own recipe or shop bought, or use my grandma's recipe below.) Enough for 2 pie crusts.
Nutmeg Sauce
- 1 stick butter room temp
- pinch of salt
- ⅛ cup milk
- ¼ tsp vanilla
- nutmeg to taste I prefer fresh ground
- 1 -2 pounds powdered sugar according to your taste.
- **** If you like a lot of sauce make more!
Michelle's Grandma's Pastry
- 3 cups flour
- 1 cup lard
- ¼ tsp vinegar
- pinch of salt
- ¼ - ½ cup ice water.
Instructions
For Michelle's grandma's recipe instructions as follows:
-
Put flour, salt in a bowl and mix. Cut in lard (can use butter in place of this) until it forms pea sized pieces. Add in vinegar. Add ice water by Tablespoon until it just forms a dough. Do Not Over Mix or your dough will be tough. Work with Cold ingredients for a better product. I keep a small bottle of vinegar in the fridge for making dough. This is enough for a two crust pie
For the peaches:
-
Wash and dry your peaches, leave them whole and do NOT pit.
-
Make pie dough from your favorite recipe, roll out into rectangles and cut into strips that are ½ an inch wide.
-
Starting at the bottom of peach begin to spiral the pie dough strips up the peach, slightly over lapping them as you go, until you cover the entire peach. They should look like an old fashioned bee hive.
-
if you have any pastry left over, you can make some little bees on the tops for decoration!
-
Bake at 375 until golden brown, about 45 minutes. They should be browned and seeping juice. Serve warm with chilled nutmeg sauce and a sprinkling of freshly grated nutmeg on the tops.
To make the Nutmeg Sauce
-
Whip all the ingredients together and chill until ready to serve.
-
You should be able to form peaks when you pull out a spatula.
-
Whilst chilling, the sauce will stiffen.