Peach and Lemon Verbena Pie

INGREDIENTS:
makes one 8-inch deep dish pie

for pastry:

  • 3 cups (375 g) all-purpose flour
  • 2 sticks (226 g) butter, cold
  • ½ tspn salt
  • 1 Tbspn almond extract
  • 6 – 7 Tbspn water, cold

for filling:

  • 3 lb (1.36 kg) ripe but firm large yellow peaches
  • 10 – 12 lemon verbena leaves
  • ½ cup (100 g) sugar
  • ¼ cup (30 g) tapioca flour
  • 1 tspn almond extract
  • 1 large egg, separated
  • 2 Tbspn heavy cream
  • turbinado sugar, for sprinkling

METHOD:

  1. Combine the flour and salt in a bowl. Using a pastry cutter, cut the cold butter into the flour until the size of small peas. Add the almond extract and mix briefly. Gradually add the water one tablespoon at a time until the dough holds together when pressed between two fingers. There should still be chunks of butter. Do not overmix! Form the dough into a disc, wrap in parchment paper or plastic wrap, and chill for at least 1 hour.
  2. Meanwhile, peel and pit the peaches, and cut each peach into 8 slices. Toss the peach slices with the lemon verbena and sugar. Transfer the peaches to a strainer suspended over a saucepan. Let macerate for 1 hour.
  3. Remove the pastry from the refrigerator. Reserve about  ⅓ of the dough. Roll out the other ⅔ of dough on a lightly-floured surface to ⅛-inch thick. Place the dough in a 8-inch springform pan, trimming the excess. Combine the excess dough with the reserved dough and roll out to ⅛-inch thick. Return both the pan and the prepared dough to the refrigerator to chill.
  4. Preheat the oven to 220° C, with the baking rack in the bottom-most position.
  5. Transfer the peach slices to a bowl. With the juices in the saucepan, cook over medium high heat for 12 – 15 minutes, until bubbling and thickened. Pour the reduction over the peaches. Add the tapioca flour and almond extract and toss to combine.
  6. Separate the egg. Whisk together the egg yolk and heavy cream. Remove the prepared pie shell and pre-rolled dough from the refrigerator. Brush a layer of egg white on the bottom of the pie shell. Fill the pie shell with the peaches. Cut strips of the rolled dough and create a lattice pattern on top of the pie. Brush the top with the egg yolk wash, and sprinkle very generously with turbinado sugar.
  7. Bake the pie on the bottom-most oven rack for 20 minutes. When the top of the pie turns brown, place a piece of foil lightly on top. Reduce the oven to 190° C and bake for 40 more minutes, until the fruit is bubbling. Remove from oven and let cool briefly on a wire rack. Serve warm or cooled, but preferably on the same day the pie is made.
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