We Interrupt Your Regularly Scheduled Posting to Bring You This Very Important Announcement: PEACHES. Coral. Sweet. Juicy. Delicious.
I had the next few weeks all planned out in my head and on my grocery list until….I walked into to the grocery store and the first thing I saw was a table ablaze with beautiful sun ripened peaches for R19.99 a kg ($1.20 per pound).
So, I had to make a pie.
I used the crust from the Mile High Apple Pie that was in Oprah’s Magazine – SA version a year or two ago. It’s made with almond flour. I decided not to make a peach cobbler – which is usually what I think of when I think peach pie cuz I like crust on the top and bottom of my pie.
I have concocted my own filling, which is certainly not some wild stretch of imagination. Peach pie filling = peaches, sugar, butter, lemon, pumpkin pie spice, a little flour and a little something wild and boozy. I like whiskey. The tricky part is trying to determine how much flour to add to balance out the juiciness of the peaches and the lemon juice and whiskey.
I like my fruit pies jammed packed with fruit. So, I used a deep dish pie pan. It has a cute scalloped edge that goes well with a rustic deep dish whiskey peach pie!
Peach Pie Recipe
Almond Flour Pie Crust
Adapted From O Magazine’s Mile High Apple Pie
1 cup raw whole almonds (or 1 cup almond flour)
250g butter , very cold, cut into 1/2-inch pieces
2 cups all-purpose flour , plus extra for rolling
1/4 teaspoon salt (if using unsalted butter, increase salt to 1/2 teaspoon)
3 tablespoons packed treacle or movado (brown) sugar
3 to 6 tablespoons milk, icy cold
Peach Pie Filling Ingredients
2 ½ kg (5 pounds) ripe peaches, peeled, pitted and sliced
Zest of one lemon
2 tablespoons fresh lemon juice
1 tablespoons whiskey, scotch or bourbon, whatever you have on had. If no spirits, and 2 teaspoons vanilla extract.
2 tablespoons flour
½ cup granulated sugar of your choice
½ cup treacle or Movado (brown) sugar, packed
1 teaspoons pumpkin pie spice or (½ teaspoon cinnamon, 1/8 teaspoon each nutmeg, ginger and 1/8 teaspoon each clove) If you don’t have all of the spices, just improvise. Don’t go out and buy all these just for a pie.
1/8 teaspoon salt
3 tablespoons butter, cubed
Toss almonds into blender bowl. Pulse for several short bursts until nuts just start to look like meal. You may need to open the lid, with the blender off, and use a spoon to churn up some of the finer particles. Take care not to over blend. You will get a few different textures – some will be super fine and some will still resemble almond fragments. That’s what you want. Set aside.
Cut butter into 3 cm (1/2 inch) pieces. Stick in freezer. Measure out milk. Stick it freezer as well.
Add the ground almonds, flour, salt and sugar to mixer or food processor bowl. Give ingredients a quick mix. Add the ice cold butter to dry ingredients and mix until dough resembles course meal. This may take awhile with a mixer. With a food processor, it will be lickety split. Then gradually add the icy cold milk – a tablespoon at a time until the dough starts to come together as a large mass or ball.
Tip dough out onto a generously floured work surface. Divide into two balls: One slightly larger than the other. The larger of the two will go into the deep-dish pie pan. The smaller ball will be the top crust.
Wrap dough in plastic wrap and refrigerate for at least an hour.
Make Pie Filling
Zest a lemon. Set aside.
Reserve 2 tablespoons fresh lemon juice. Set aside.
Wash, rinse and peel (see note below) peaches and cut into eighths. Sprinkle zest and lemon juice onto peaches. Pour in whiskey or whatever you are using. Mix well. Set aside.
In a medium size bowl, mix flour, salt, sugar, spice. Sprinkle this mixture onto the peaches and mix well. Set aside. The peaches will start to emit their juices making the filling nice and juicy.
Spoon the peachy filling into the pie shell. Dot with butter.
Now roll out the top crust. You will want to vent the top crust. I use a few different tiny cookie cutters to make a design. Gently peel back the dough mat. This should be easy if the dough is cold. It should be nice and stiff. Center over the pie pan and lay it onto pie pan. With a sharp knife, cut away the excess dough. Then gently press the edges into dough on edges of the pie pan. Pop into preheated oven for about 45 minutes. You will see some of the browned juices oozing out of the crust. That’s how you know its ready. Enjoy it!!
*We initially tried blanching and plunging into an ice bath to facilitate easy peeling. Did not make peeling easier or quicker. Subsequent attempts we simply peeled them with a sharp paring knife.