Petite Peach Pies
- 1 teaspoon unflavored gelatine
- 2 tablespoons cold
- 1 (12 ounce) jar apricot preserves
- 1/2 cup sherry
- Dash salt
(#2 1/2) can peach halves, well drained
- 8 baked 3 1/2-inch pastry tart shells
(homemade or purchased)
- 1/2 cup whipping cream, whipped
- 1 cup sifted all-purpose flour
- 1/2 teaspoon
- 1/2 cup shortening
- 3 tablespoons cold water
- Soften gelatine in gold water. Heat the preserves to boiling; add softened
gelatine and stir to dissolve. Add sherry and salt. Cool mixture until it begins
- Place a peach half, cut side down, in each tart shell. Spoon the cooled
preserve mixture over peach. Chill until set. Serve with whipped cream.
- Maraschino cherries may be added to top for color.
- Pastry Shells: Blend flour and salt in a mixing bowl. Cut shortening into
dry ingredients with 2 knives or a pastry blender. Sprinkle water evenly over
dry mixture at the same time tossing it with a fork until all portions are evenly
dampened. Press mixture into a ball. Tear off portion and roll out on lightly
floured board using just enough dough to make one shell. Place dough in tiny
pie tins or pastry shells. If these are not available, a glass custard cup may
be used by baking the dough on the outside of the inverted cup. To avoid shrinking
during baking, pastry must not be stretched. Prick bottom and sides of pastry
with fork tines.
- Bake at 450 degrees F for 12 to 15 minutes or until lightly browned.
Makes 4 or 5 pastry shells, depending on size.