Peach Moon Pies

 

Peach Moon Pies

Pastry:

1 cup unbleached all purpose flour

1 cup whole wheat pastry flour

1/2 tsp. coarse salt

2/3 cup vegetable shortening + 2 T. butter

4 T. cold water

Filling:

6 medium peaches, diced (skins on)

1 cup sugar

¼ cup corn starch

2 T. lemon juice

¼ cup water

Icing:

2 T. lemon juice

~ 1 cup powdered sugar

Other:

1 egg

Directions:

Cut shortening and butter into flour and salt. Add water slowly to make a balled dough. Place balled dough into freezer. 

Cut peaches. Mix cornstarch and water. Add lemon juice and sugar to peaches. Add cornstarch and water to mixture and stir. Let sit for 10 minutes or longer. Drain some juice off peaches with colander. 

Roll out dough. Find a bowl or cup to cut out circles of dough. 

Whip egg and wash each circle lightly on outside edges, but don’t use all the egg. 

Spoon about 2 T. of peach mixture per circle.  

Fold over edges and pinch together like a dumpling. Repeat. Use fork to press edges of each moon shaped turnover and place on baking sheet. 

Egg wash all pies. Use sharp knife and slit each pie 3 times on top. Bake at 400 for first 15 minutes, then 350 for 35-45 minutes. 

Make icing by adding lemon juice slowly to powdered sugar. The icing should be thick, but not too thick that it will not drizzle. 

Let pies sit for 5 minutes on baking sheet, then use spatula to remover and cool on cooling rack. Drizzle over pies after letting them sit until cool. 

Makes about 8 moon pies. 

Kidney Diet Tip:  The pastry can be made without salt. Substitute all regular flour instead of whole wheat to make more renal friendly. Peaches are lower to medium in potassium, so these little homemade treats are kidney friendly.  Other lower potassium fruit filling options include:  strawberry, raspberry, blackberry, blueberry, cherry, and apple.