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
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…
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.
Dedicated to pie and butterflies and a celebrated life.
Perfect Peach Pie
Peaches 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
- 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
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.
- 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.