Peach Pie with Brown Sugar & Rye Crust
Summer is the season of sunshine, lazy afternoons, and an abundance of juicy, ripe peaches. What better way to celebrate this delightful season than by indulging in a scrumptious homemade peach pie? Today, I’m taking the classic peach pie to new heights by infusing it with a distinctive twist—a brown sugar and rye crust. This heavenly combination of flavors will transport your taste buds to a realm of pure bliss. So, let's embark on a culinary adventure and learn how to create a peach pie that's sure to be a hit at any gathering or simply as a sweet treat for yourself.
Growing up, my mom would always make a peach pie in the late summer when peaches were at their finest. She would keep it simple by letting the peaches shine with the help of minimal ingredients. Instead of pure white sugar and cornstarch, she would use brown sugar and tapioca. She does not add rye to her crust. Actually, she never made her crusts from scratch like I do. She would always opt for a pre-made trader joe’s crust as she was never quite confident enough to tackle a crust from scratch. She found them tricky to work with and that they had a tendency to crack and fall apart. As for myself, I find you just need the right measurements, cold ingredients, and freezing kitchen to prevent sticking and that normally does the trick.
The Heart of the Pie: The Rye Crust
A great pie begins with a perfect crust, and the secret ingredient is rye flour. Adding rye flour to the traditional all-purpose flour brings a nutty, earthy flavor and a delightful texture to the crust. You'll notice a beautiful contrast between the tender, flaky interior and the slightly crunchy edges, creating a symphony of textures that elevate the entire pie. I’ll let you in on another little secret: I use buttermilk in my crust in place of the cold water. I find it helps make the dough more elastic when rolling as well as adding flavor.
A Symphony of Flavors: The Peach Filling
The star of this peach pie is, of course, the juicy, sun-ripened peaches. Choose ripe but firm peaches, as they will hold their shape during baking and release a burst of sweetness with every bite. The addition of brown sugar, tapioca, and lemon juice elevates the filling to a level of pure perfection, creating a medley of flavors that dance on your palate.
Ingredients
For the Crust:
2 cups whole wheat pastry flour
1/2 cup rye flour
2 Tbsp brown sugar
1 cup salted butter, cut into 1/2 inch cubes
1/2 cup + 1 Tbsp cold buttermilk
For the Filling:
8 peaches, peeled and sliced
3/4 cups brown sugar
1/4 cup tapioca pearls
juice of 1/2 a lemon
Directions:
For the crust:
In a large bowl, combine flours and brown sugar. Using fingers, rub butter into the flour mixture until it resembles wet sand. Long shards of butter should be present within the flour.
Add buttermilk gradually, using a fork to combine until dough comes together. Use hands to gather remaining dough and dump onto clean workspace. Press dough together into a flat disk, about an inch thick. Cut in half and shape each dough half into a disc. Wrap each disk and chill in fridge for at least 30 minutes. Meanwhile, make the filling.
For the filling:
In a large bowl, combine peach slices, brown sugar, lemon juice, and tapioca.
Assembly:
Preheat oven to 375 degrees F.
Once the dough has chilled, on a lightly floured surface, roll out one disk of pie dough into a circle slightly larger than your pie dish. Gently transfer the rolled-out dough into the pie dish and press it down into the bottom and sides. Trim any excess dough hanging over the edges of the dish. Fill pie dish with the filling and chill while you roll out second disk of dough.
Roll out the second disk of pie dough into a circle, again slightly larger than the pie dish. Cut the rolled-out dough into even, long strips (about 1/2 to 3/4 inch wide) using a pizza cutter or sharp knife. You'll need around 8 to 10 strips, depending on the size of your pie dish. Lay half of the strips diagonally across the pie, evenly spaced apart. Then, fold back every other strip to the halfway point. Place a new strip perpendicular to the first set of strips. Unfold the folded strips back over the new strip. Now, fold back the other strips that were not folded before, and add another perpendicular strip. Continue this process until you've created the lattice pattern over the entire pie.
Trim any excess lattice dough hanging over the edges of the pie dish. Using your fingers, gently crimp the edges of the crust to seal the lattice with the bottom crust. Place the pie in the refrigerator for about 15-20 minutes to firm up the crust before baking.
Bake until the crust turns golden brown, and the filling is bubbly and cooked through, about 1 hour.
Once the pie is baked, allow it to cool on a wire rack for at least an hour before slicing and serving. Enjoy your beautifully woven lattice pie!
Remember, creating a lattice crust may take a little practice, but don't be discouraged if it's not perfect on your first attempt. The key is to have fun and enjoy the process of baking this delicious and visually stunning pie. Happy baking!
