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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
- 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
- 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.
- 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.
- 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
- Let the pie bottom cool a bit. Then arrange the fruit in the pie. Sprinkle in the sugars, salt, herb, and spice.
- 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.
- 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.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
- This recipe was entered in the contest for Your Best Autumn Pie