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
very cold unsalted butter
chilled vegetable shortening
cider vinegar, optional for depth
cold water for sealing crust
handful of beans or rice for blind-baking crust
ripe local peaches, peeled and sliced
stalk of rhubarb, sliced
fresh French lavender leaves, minced (optional, but recommended!)
light brown sugar
Rhubarb or riesling wine
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
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.
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.