It’s Wedding Wednesday at The BON BON and before I begin today’s feature, I just want to say Thank You to all who had an opportunity to tune in and watch me on The Martha Stewart Show yesterday, I had a blast!

Now, where is it written that you have to have a “wedding cake” on your big day.  Why not surprise your family and guests and have “wedding pies”.  This is exactly what we did at one of my bride’s wedding, we served miniature pies and it was a huge hit!

We served a mixture of ginger, peach, almond* blueberry, lime, coconut, pecan* apple, cranberry, walnut* raspberry frangipane* and strawberry tart

One of my favorites is the ginger, peach, almond. I thought it would be fun to share the recipe with you.  Trust me, your guests will love it!

Ginger Peach Almond Wedding Pie

Crust:

2 cups all-purpose flour

1 tsp salt

3 tbs sugar

12 tbs cold unsalted butter

6 tbs ice water

Filling:

6 very ripe peaches

1 cup sugar

1/2 cup tapioca

1/4 tsp nutmeg

Topping:

3 tbs minced crystallized ginger

1 cup all-purpose flour

1/2 cup crushed toasted almonds

1/4 cup unsalted butter

Crust:  Have flour, salt, sugar, and butter cold and rub together with your hands to incorporate but still leaving small pieces of butter in the mixture.  Lightly toss with ice water.  Wrap in plastic and refrigerate, preferably overnight.  Roll out and cut to fit tart shells.  Prebake tart shells at 350 degrees F for a few minutes until golden.

Filling:  Combine all ingredients and fill prebaked tart shells, then bake at 350 degrees F until mixture just begins to bubble.

Topping:  Combine ingredients and rub together with your hands to form a crumbly topping mixture.  Cover tarts with crumb topping and bake an additional 10 minutes.  Makes 12 (4-inch) tarts