Peach Hand Pies & Sumacade

Summer Recipes

Food and foraging projects tend to be some of our most popular activities at summer sessions. This past week at Thistle Pond, we baked peach filled hand pies on the fire, and enjoyed making Sumacade, a tart flavored drink similar to lemonade. Below you’ll find the recipes we used if you want to re-create these projects at home!

Sumacade

Staghorn sumac (Rhus typhina) is a native, deciduous shrub characterized by long, alternate leaves, yellow-green flowers and hairy, reddish pink fruits. Although considered a weed by many due to aggressive growth tendencies, the shrub provides valuable forage for wildlife and has a long history of human use as medicine in North America as well. The leaves are one of the first to change to a vibrant red color in the fall.

Sumac berry clusters are ready to be picked now! They turn a deep red burgundy color in late summer. It’s best to harvest them after a few dry days, the sumac flavor will be diluted following rain. Pinch off a tiny berry for a taste of the tart flavor.

Sumac leaves and berries are classified as astringent and cooling. They have traditionally be used to support the bladder, liver, digestive, reproductive, and respiratory systems, infections and wound. Sumac also has anti microbial properties.

1. Collect Sumac berries from an area free from road run off. These shrubs often grow along the road, but we recommend harvesting them from elsewhere!
2. Break apart the clusters of berries into a half gallon mason jar or other container.
3. Once the container is full of berries, fill the remainder with water.
4. Shake vigorously and let sit for 15 minutes to a couple of hours, depending on how strong you want the flavor to be.
5. Shake again, then strain with a fine mesh strainer or cheesecloth.
6. Add maple syrup to taste.
7. Enjoy!

Peach Hand Pies

The August summer sessions aligned perfectly with peak peach season this year! Below is the recipe we used to make a peach filling from Moriah’s peach trees into hand pies that we baked on the fire in a dutch oven.

Filling

Try adding fresh grated ginger when cooking peaches!

1. Pick peaches when they are not quite ripe – they are still somewhat firm when they are ready to be picked.
2. Quarter peaches and remove skins.
3. Cook on low until any excess liquid evaporates or strain with a colander.
4. Combine peaches, powdered cinnamon, and sweetener, to taste.
5. Chill filling.

Hand Pie Dough

We dont use measured amounts of ingredients when we make dough, any dough recipe can be used.

1. Mix flour with a pinch of salt.
2. Add butter with a fork, or another fat that is solid at room temperature until you reach the desired consistency.
3. Add water until the dough feels solid, and able to be rolled out without crumbling.

Making the Pies

1. Roll the dough into balls. (We aim for tennis ball size)
2. Dust hands and cutting board with flour..
3. Roll out one ball at a time.
4. Put a few spoonfuls of peach filling into the center.
5. Do not overfill!
6. Fold dough, pinch the edges.
7. Bake in an oven or on the fire in a dutch oven.

We’ll share tips for cooking over the fire in an upcoming post!