Gigi’s farmers market, located at the Americana At Brand, is the youngest of all the Glendale area’s farmers markets. A little over 2 year old, this smaller market hosts approximately 30 venders with products including fruits, vegetables, nuts, honey, jams, and handmade tamales. Gigi’s, reportedly named after the daughter of Americana developer Rick Carouso, has the European feel that most Los Angeles based farmers markets strive for, with a high number of Certified Organic booths as well as artisan sauces. Me Gusta gourmet tamales (http://www.megustagourmettamales.com/), located at the west end of the market, offers patrons large, lard-free, handmade Mexican tamales. Among the in-season produce this week, strawberries made a strong presence, appearing at nearly every produce booth. California produces 86% of all of the strawberries grown in the United States, making Los Angeles based farmers markets an ideal place to partake of these berries. Peaches are at mid season in California, you expect to see this stone fruit in abundance in the coming weeks. Metzeler Verni Farms, a certified organic producer, offers fresh, California grown produce as well as olives, olive oil and dried fruits. This week’s variety of beautiful peaches inspired the below recipe for Miniature Deep Dish Sour Cream Peach Pies.
Gigi’s farmers market runs every Saturday from 10am to 2pm at the Americana at Brand, at the corner of Colorado st and Brand blvd in the City of Glendale.
Mini Peach Pies
3 cups of all purpose flour
1/2 tsp salt
3 tbs sugar
10 tbs butter (1 stick, plus 2 tbs), cut into cubes
1/2 cup shortening
1/4 cup vodka
1/4 cup cold water
4 1/2 cups of diced peaches
1 1/2 cups of powdered sugar
1/2 tsp salt
3 tbs unsalted butter
1 tbs honey
1/4 cup lemon juice
Sour Cream Filling:
2/3 cup Sour Cream
1/3 cup sugar
1/2 tsp vanilla
in a food processor add 2 cups of the flour, salt and sugar and give it a quick pulse until it’s combined. Add the cubes of butter and the shortening and pulse until combined, about 1 1/2 minutes. Add the remaining flour and process until it’s all combined. Then add the water and the vodka and pulse until it’s all combined. Your dough will be very moist, but you can add a bit of flour if it is too moist to hold together. Splitinto two evenly sized disks and wrap in plastic wrap, and chill for at least 2 hours. If you need to, this can be made up to three days in advance, just store the plastic wrapped disks in a large zip lock bag.
In a pot over medium heat, combine the peaches, butter, powdered sugar, salt, honey and lemon juice. Stir frequently, allowing to simmer until reduced and thickened. About 15-20 minutes.
In a bowl, combine the sour cream, sugar, egg and vanilla and stir until combined.
Roll out your cold dough on a flowered surface. Cut circles large enough to fit into your muffin tins, with a bit of an over hang. 4 inch worked the best, use a biscuit cutter or large wine glass to make the circles.
Spray your muffin tins with butter cooking spray and then place your dough circles inside the wells, making sure there is a tiny bit of overhang.
Poke holes in the bottom of your dough and then fill with about 2 tsp of the sour cream mixture and then two tbs of the peaches mixture.
Cut out top circles for your mini pies using a 3 inch biscuit cutter (or a size appropriate for the muffin tins you are using). Cut slits in the top circles to vent.
In a small bowl, whisk one egg with a fork. Brush on top of your pies and then sprinkle with sugar.
Place your mini pies in the fridge for 20 minutes to all to chill.
Preheat your oven to 350. Bake for 18-22 minutes, or until the tops are a golden brown.
You can read more about this recipe, as well as another Gigi Farmers Market Inspired recipe for Chocolate Strawberry Shortcakes at www.domesticfits.com