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Perfect Peach Pie

December 9, 2013 By JJ 10 Comments

Perfect Peach Pie

Hundreds of butterflies flitted in and out of sight
like short-lived punctuation marks
in a stream of consciousness without beginning or end.

— Haruki Murakami, 1Q84

Perfect Peach Pie

I’m particularly particular about pie. Especially fruit pie.

It should be made using fresh fruit, nothing pre-packed or pre-mixed, nothing from a can, nothing labeled with the word ‘filling’.

It should be sweet, but not too sweet. Syrupy due to juiced released, not fillers added. Spiced, bubbly, impossibly fragrant.

Crumble topping, top crust, open filling — it matters none as long as it is pretty. It is worth noting, a scoop of ice cream or dollop of cream makes anything pretty…

Perfect Peach Pie

The last time I made Peach Pie it was a family affair. Peaches bought from a road-side stand by a cousin. Crumble topping made dairy-free for the brother, no bottom crust because I couldn’t be bothered. Put together in mom’s kitchen using an oversized dish.

Smoked fish eaten with our fingers and chicken cooked over a fire pit; Peach Pie served with ice cream as toddlers raced around the yard and new babies added their voices to the usual cacophony.

Remnants of pie scraped from the dish with the serving spoon while ice cream turned to vanilla sauce in the summer heat.

Perfect Peach Pie

Dedicated to pie and butterflies and a celebrated life.

Perfect Peach Pie

Perfect Peach PiePeaches are perfect on their own but peach pie often slathers them in sugar and butter, masking their perfection. This pie has piles of perfect peaches, an almost wholly fruit syrup and a special butterfly crust.

Makes 1 pie

INGREDIENTS

  • 8 ripe peaches, peeled and sliced
  • 1/4 c rice syrup
  • Zest and juice from 1/2 lemon
  • 1/2 tsp ginger powder
  • 1/4 tsp sea salt
  • 3 Tbsp flour / gf flour / arrowroot
  • 1 double Pie Crust – use your favourite, pick from any of these or wait until next week for a special Spelt, Ginger & Gin Pie Crust
  • 1 egg lightly beaten with a splash of water, optional
  • 1 Tbsp raw sugar, optional

METHOD

Make pie crust pastry, refrigerate as per your recipe.

Combine all filling ingredients in a large bowl and toss to combine.

Line a large pie dish with a bit over half of your pastry, crimping the edge for both practical and decorative purposes. Fill with peach mixture, drizzling over any extra juices.

Roll remaining pastry and cut out butterfly shapes. Place over filling and, starting from the outside, press cutouts gently into crimped edge to seal. Brush top with egg and sprinkle with sugar if using, it makes the pie crust glossy and adds crunch but is not necessary.

Place pie on a baking sheet, lest the juices bubble over and make a mess. Bake at 180 C (350 F) for approximately 45 mins until bubbly and golden. Cool completely before cutting.

Share with friends and family.

COOK’S NOTES

  • To peel peaches: Cut a shallow X into base of each peach, submerge in boiling water for 60 seconds then plunge into ice water. Peel off skin.
  • Replace egg wash with diary or non-dairy milk if you wish, or use nothing at all.

vegan // vegetarian // gluten-free // dairy-free // soy-free // refined sugar-free

A tray of summer stonefruit were sent to me in accordance with my editorial policy. I ate them for breakfast and late night treats, I threw them into smoothies, I made pie. Over here I wrote a bit about imports of foreign fruit and how it is overlapping with the local season, then I sweetened the deal with 12 fabulous stone fruit recipes.

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Filed Under: All Posts, Food, RecipeBox Tagged With: Dairy Free, Dessert, Family, Fruit, Gluten Free, Peaches, Pie!, Summer, Treats, Vegan

Comments

  1. Maureen | Orgasmic Chef says

    December 9, 2013 at 8:02 am

    After reading this delightful post I want a family picnic with lots of kids running around and this pie!

    Reply
  2. Tina @ bitemeshowme says

    December 9, 2013 at 9:05 am

    This has really got me into the festive spirit. It looks so lovely!

    Reply
  3. Deepa@onesmallpot says

    December 9, 2013 at 10:11 am

    I agree on all accounts regarding your requirements for good pie. This one looks divine and I love the way you’ve written this one.

    Reply
  4. Tania @ The Cook's Pyjamas says

    December 9, 2013 at 11:15 am

    Beautifully written JJ. And now I want pie!

    Reply
  5. Jason @ Plenty Of Zest says

    December 9, 2013 at 1:53 pm

    Totally agree JJ — why pack in lots of sugar, fruit is beautifully sweet when cooked! Especially when it’s just a bit too ripe to eat fresh, you know it will be brilliant to bake. Of course I love the addition of lemon zest too, in fact it’s great in tart pastry as well as the filling.

    Reply
  6. Brenda Hayes says

    December 9, 2013 at 3:29 pm

    Beautiful. ..

    Reply
  7. Claire @ Claire K Creations says

    December 9, 2013 at 5:28 pm

    The butterflies on top are just beautiful JJ. Definitely the perfect pie to me too!

    Reply
  8. Melissa Darr says

    December 10, 2013 at 9:19 pm

    I could go a piece of this right now. Looks super good.

    Reply
  9. Laura (Tutti Dolci) says

    December 15, 2013 at 5:33 pm

    I completely agree with your pie philosophy and I love the butterfly topping!

    Reply
  10. Sara | Belly Rumbles says

    December 29, 2013 at 11:15 pm

    Pretty! Perfect season in Aus for peach pies, screams summer to me 🙂

    Reply

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