Fall peach harvest pie with a twist

September 12, 2010
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
  • 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
In This Recipe
  1. The crust
  2. 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.
  3. 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.
  1. The filling
  2. Let the pie bottom cool a bit. Then arrange the fruit in the pie. Sprinkle in the sugars, salt, herb, and spice.
  3. 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.
  4. 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.

See Reviews

See what other Food52ers are saying.

  • lorigoldsby
  • luvcookbooks
  • mrslarkin
  • TheWimpyVegetarian
  • Kitchen Butterfly
    Kitchen Butterfly