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
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Ingredients
- The crust
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2 3/4 cups
All purpose flour or pastry flour (I use King Arthur Flour)
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1 1/2 tablespoons
buttermilk powder, optional for tenderness
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1 teaspoon
salt
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1/2 cup
very cold unsalted butter
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1/3 cup
chilled vegetable shortening
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1 teaspoon
cider vinegar, optional for depth
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6-9 tablespoons
ice water
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cold water for sealing crust
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handful of beans or rice for blind-baking crust
- The filling
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8
ripe local peaches, peeled and sliced
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1
stalk of rhubarb, sliced
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
fresh French lavender leaves, minced (optional, but recommended!)
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1/2 cup
cane sugar
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1/3 cup
light brown sugar
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1/4 teaspoon
kosher salt
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2 tablespoons
unsalted butter
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1 ounce
flour
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1/8 cup
Rhubarb or riesling wine
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1/2 tablespoon
fresh lemon juice
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1 egg, beaten and mixed with 2 tbl. water, wash for crust
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crème fraîche, whipped cream or vanilla ice cream on the side
Directions
- The 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.
- The filling
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Let the pie bottom cool a bit. Then arrange the fruit in the pie. Sprinkle in the sugars, salt, herb, and spice.
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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.
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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.
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