Harvest Moon Pies

August 22, 2011
2 Ratings
  • Makes @ 10 moon pies
Author Notes

This is a nontraditional mooncake, which traditionally would use fillings such as red bean paste or even durian to celebrate the harvest moon, the fullest and the roundest of the year. I am adapting a mooncake recipe by Nina Simonds by adding buttermilk powder, white whole wheat flour and creating my own filling. One giant one I made today with some other smaller ones. If you want silkier batter rather than this earthier dough, you should use cake flour. I like to call mine pies. —Sagegreen

What You'll Need
  • Ginger peach date preserve
  • 3 peaches, peeled and chopped
  • 9 dates, pitted and chopped (Medjool)
  • 1/8 cup of organic cane sugar, to taste
  • 1/4 cup of sake or other liquid
  • 1-2 tsp. of peeled grated ginger, to taste
  • 1/2 tsp. lemon zest
  • tiny pinch of kosher salt
  • The moon pies
  • 2 cups of white whole wheat flour or all purpose flour
  • 3/8 cup of buttermilk powder (or regular milk powder)
  • 1/2 tbl. of baking powder
  • 1/2 tsp. kosher salt
  • 2 medium eggs
  • 5/8 cup of organic cane sugar
  • 3/8 cup of unsalted butter, softened
  • 1/2 tsp. almond extract (or vanilla)
  • 3/4 cup of ginger peach date preserve
  • 1/2 cup of cooked skinned yam or sweet potato
  • 1/8 cup of light brown sugar, to taste
  • 1/8 cup of chopped almonds, optional
  • 1 medium egg, beaten and mixed with 2 tbl. of water
  1. Ginger peach date preserve
  2. Bring the ingredients together in a nonreactive saucepan. Simmer until the fruits soften and the mixture thickens (@ 10 minutes). You will need less than 1 cup for the recipe. Any leftovers can be used as a regular preserve.
  1. The moon pies
  2. Sift the flour, dried milk powder, and salt together. Whisk the eggs in a mixing bowl; add the sugar. Beat vigorously, about 5 minutes. Add the butter, almond or vanilla extract, and the sifted, dry ingredients to the egg mixture, folding after each addition. Mix to a rough dough, turn out onto a lightly floured surface, and knead until smooth. Divide the dough into 10 portions.
  3. Mix the preserve with the yam and brown sugar. Add the almonds if you want.
  4. Preheat the oven to 375. Roll or press each portion of dough into about a 5-6 inch circle. Spoon about 2 tbl. of the filling in the center. Pinch the dough together to seal and shape into a ball. Then flatten on the bottom to create about a 2 1/2 -3 inch dome shape. Make a few slashes in a decorative pattern on the top or an X (I forgot). Place on a sheet of parchment on a baking dish. Finish the others the same way. Brush on some egg wash and bake for about 30 minutes until golden brown. Cool on a wire rack.
  5. If you have a mooncake press, after shaping, chill overnight, then brush with egg and bake as above.

See what other Food52ers are saying.

  • lorigoldsby
  • susan g
    susan g
  • boulangere
  • Sagegreen

8 Reviews

zieker August 24, 2011
Oh man! Those look so good! I made traditional moon pies in college with red bean paste (surprisingly good!), so I love your adaptation with the peach filling. A definite "must make"! Nice!
Sagegreen August 24, 2011
Thanks, zieker.
lorigoldsby August 23, 2011
Wow! send some of that leftover filling to me, please!
Sagegreen August 24, 2011
Thanks, lori. Would love to send some along!
susan G. August 22, 2011
All the parts sound terrific. I'll have to work up to the whole! (And I loved the Cheryl Tan book, which I read shortly before the street food week; my enjoyment of the entries had some context.)
Sagegreen August 22, 2011
Thanks, susan g. I just discovered Tan's book today! I may just stick to the simple round ones. They are really good!
boulangere August 22, 2011
Love this!
Sagegreen August 22, 2011
Thanks, boulangere. I could not resist baking some today that I molded, but they don't have very good detail. This is almost work since my tea culture course begins next week! I have tons of filling leftover.