Fall Peach Harvest Pie With A Twist Recipe

Name: Fall Peach Harvest Pie With A Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The crust; 2 3/4 cups All purpose flour or pastry flour (I use King Arthur Flour); 1 1/2 tablespoons buttermilk powder, optional for tenderness; 1 teaspoon salt; 1/2 cup very cold unsalted butter; 1/3 cup chilled vegetable shortening; 1 teaspoon cider vinegar, optional for depth; 6-9 tablespoons ice water; cold water for sealing crust; handful of beans or rice for blind-baking crust; The filling; 8 ripe local peaches, peeled and sliced; 1 stalk of rhubarb, sliced; 1/4 teaspoon ground cinnamon; 1/4 teaspoon fresh French lavender leaves, minced (optional, but recommended!); 1/2 cup cane sugar; 1/3 cup light brown sugar; 1/4 teaspoon kosher salt; 2 tablespoons unsalted butter; 1 ounce flour; 1/8 cup Rhubarb or riesling wine; 1/2 tablespoon fresh lemon juice; 1 egg, beaten and mixed with 2 tbl. water, wash for crust; creme fraiche, whipped cream or vanilla ice cream on the side

Servings: persons

The crust
2 3/4 cups All purpose flour or pastry flour (I use King Arthur Flour)
1 1/2 tablespoons buttermilk powder, optional for tenderness
1 teaspoon salt
1/2 cup very cold unsalted butter
1/3 cup chilled vegetable shortening
1 teaspoon cider vinegar, optional for depth
6-9 tablespoons ice water
cold water for sealing crust
handful of beans or rice for blind-baking crust
The filling
8 ripe local peaches, peeled and sliced
1 stalk of rhubarb, sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh French lavender leaves, minced (optional, but recommended!)
1/2 cup cane sugar
1/3 cup light brown sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 ounce flour
1/8 cup Rhubarb or riesling wine
1/2 tablespoon fresh lemon juice
1 egg, beaten and mixed with 2 tbl. water, wash for crust
creme fraiche, whipped cream or vanilla ice cream on the side

1
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.
2
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.
3
Let the pie bottom cool a bit. Then arrange the fruit in the pie. Sprinkle in the sugars, salt, herb, and spice.
4
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.
5
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 creme fraiche, vanilla ice cream or whipped cream.

821

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: The crust, 2 3/4 cups All purpose flour or pastry flour (I use King Arthur Flour), 1 1/2 tablespoons buttermilk powder, optional for tenderness, 1 teaspoon salt, and more.

Yes, Fall Peach Harvest Pie With A Twist falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fall Peach Harvest Pie With A Twist

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions