Looks lovely.

That looks scrumptious. I always buy too many peaches (meaning, more than we can eat before they go bad), and then I have to go into a baking/smoothie making frenzy to use them up. THAT, right there? Is breakfast on a Sunday. Yes?

Uh, I would call whole fruit wrapped in pastry dough a dumpling.

I second - this is a peach dumpling. Although I've learned from my husband that "dumplings" are also little pillowy pasta like things that you bowl in chicken soup or blueberry sauce. We need a new word.

It's a pielette!

I never liked whole baked fruit like this. For the pastry to cook properly, the fruit isn't usually as soft and cooked as I'd like and in the end its just a half baked apple/peach/pear etc covered in crust. Cut it up and make a real pie if you're going to take the time.

My mom used to make baked apples with sugar and cinnamon... yum.

Have you seen the tiny pies-in-a-jam-jar on pinterest? I use little half pint jars and I bet it would be just the right side for a half peach.

Yes, that qualifies as a dumpling for me... A very large dumpling, but still a dumpling! My favourite are plum dumplings (but the boiled ones) rolled in sugar and cinnamon. Stones left in, so you can see who has had how many... Especially important growing up with a big brother, and a strong sense of "fairness"!

I just tried this today, and it worked pretty well! One suggestion for when you're trying to wrap the peach in the dough is that you can hold the halves together with two well placed toothpicks.

As for the dumpling vs. pie conversation, I'd call this a pie. When I make peach dumplings, the dumpling part is significantly different both in ingredients and process, and the dumplings themselves are boiled rather than baked. Plus, the recipe in question tasted a whole lot more like a pie than a dumpling.

I really like this recipe, you have shared such good recipe.I will try it.