Fall peach harvest pie with a twist

By • September 12, 2010 18 Comments

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Author Notes: I have added a Rhubarb fruit wine called "Simply Rhubarb" (from Putney Mountain Winery) to my peach pie with a small stalk of rhubarb. If you can not get this most wonderful wine, then you could use a riesling. The colors inside this pie are like fall foliage colors that are on their way here. Sagegreen

Serves 6

The crust

  • 2 3/4 cups All purpose flour or pastry flour (I use King Arthur Flour)
  • 1 1/2 tablespoons buttermilk powder, optional for tenderness
  • 1 teaspoon salt
  • 1/2 cup very cold unsalted butter
  • 1/3 cup chilled vegetable shortening
  • 1 teaspoon cider vinegar, optional for depth
  • 6-9 tablespoons ice water
  • cold water for sealing crust
  • handful of beans or rice for blind-baking crust
  1. Sift the salt, powder if using, and flour together. Cut in the very cold shortening and butter until you have a coarse mixture, working quickly. Add the ice water one spoonful at a time until you have a good consistency. Mix in vinegar with one spoonful if you like. Make into 2 disks and cover each with saran wrap. Refrigerate until cold, overnight is best.
  2. Take out the chilled dough. Let rest for a few minutes. Roll out to 1/8 inch thickness, in between sheets of parchment paper or saran wrap. Line a pie dish with one crust. Prick the bottom with a fork. Cover up the crust with a cut circle of parchment paper to prevent browning and weigh this down with some dry beans or rice on top. Bake in the oven for @10-15 minutes at 350. Cut venting patterns in the top crust and set aside; keep chilled in plastic wrap.

The filling

  • 8 ripe local peaches, peeled and sliced
  • 1 stalk of rhubarb, sliced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fresh French lavender leaves, minced (optional, but recommended!)
  • 1/2 cup cane sugar
  • 1/3 cup light brown sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 ounce flour
  • 1/8 cup Rhubarb or riesling wine
  • 1/2 tablespoon fresh lemon juice
  • 1 egg, beaten and mixed with 2 tbl. water, wash for crust
  • crème fraîche, whipped cream or vanilla ice cream on the side
  1. Let the pie bottom cool a bit. Then arrange the fruit in the pie. Sprinkle in the sugars, salt, herb, and spice.
  2. Melt the butter in a small pan. Stir the flour. Whisk in the wine and lemon juice until smooth. Pour this over the fruit in the pie plate.
  3. Add the top crust and seal using your thumb and fingers; use a bit of cold water to help create a tight seal. Lightly brush the top crust with the egg wash. Bake in a 400 degree oven until golden brown (@ 35-40 minutes). Let cool on a wire rack before serving. Serve with crème fraîche, vanilla ice cream or whipped cream.

More Great Recipes: Fruit|Desserts|Pies & Tarts|Rhubarb|Peaches

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Comments (18) Questions (0)


almost 4 years ago putneywine

Thank you for referencing our wine. Putney Mountain Winery is located in Putney, VT. See our website for more information and how to get Simply Rhubarb Wine. www.putneywine.com


almost 4 years ago Sagegreen

I love all your wines, but especially the rhubarb! Thanks, putneywine.


about 4 years ago lorigoldsby

I'm really intrigued by the lavender...I love it's unexpectedness here.


almost 4 years ago Sagegreen

Thanks, lori.


about 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful idea, I think rhubarb and peaches would be amazing together. Really love the wine and the lavender and top it off with creme fraiche, yummy!!


about 4 years ago Sagegreen

Thanks, sdebrango. I had forgotten that I made this last year.


almost 5 years ago luvcookbooks

Meg is a trusted home cook.

never thought of putting peaches and rhubarb together, what a great idea!


almost 5 years ago Sagegreen

Thanks, luvcookbooks. I am using the rhubarb more as an accent, rather than an equal here.


almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That color! So gorgeous. Sounds very yummy!


almost 5 years ago Sagegreen

Thanks, mrslarkin. Peach pie is so good with the fall harvest. The peaches do need to be ripe for this to work best.


almost 5 years ago TheWimpyVegetarian

This looks really nice. I like the idea of rhubarb with peaches a lot. And the lavender would be such a nice floral touch to the fruit!


almost 5 years ago Sagegreen

Thank you. The wine adds a great dimension as well.


almost 5 years ago adamnsvetcooking

This looks great Sage!


almost 5 years ago Sagegreen

Thanks. So does your chicken pie!


almost 5 years ago Kitchen Butterfly

I love the lavender....just enough to infuse the eaches with floral scents. Superb. I'd say move over vanilla ice cream/whipped cream...and have creme fraiche instead. Lovely SG


almost 5 years ago Sagegreen

Thank you. Yes, now that you mention it creme fraiche sounds best with this!


almost 5 years ago lapadia



almost 5 years ago Sagegreen

Thank you!