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Rustic Peach Pie
Ingredients
| Quantity | |
|---|---|
| Pastry: | |
| All-purpose flour | 1½ cups (204 g) |
| Brown sugar | 2 tbsp. (27.5 g) |
| Ground ginger | 1 tsp. (1.76 g) |
| Salt | 1 tsp. (6 g) |
| Butter, cold, unsalted | ¾ cup (170 g) |
| Ice water | 3–5 tbsp. (44 to 74 ml) |
| Filling: | |
| Peaches, peeled and sliced | 6 to 8 |
| Fresh lemon juice | 1 tbsp. (15 ml) |
| Cornstarch | 3 tbsp. (22.5 g) |
| Packed brown sugar | ¾ cup (165 g) |
| Cinnamon | ½ tsp. (1.32 g) |
| Dried rosemary, finely ground | ½ tsp. (1.32 g) |
| Egg, beaten | 1 |
| Turbinado (coarse) sugar | 1 tbsp. (16 g) |
| Water | 1/3 cup (79 ml) |
| Salt | ¼ tsp. (1.5 g) |
Steps
Celebrate Pi Day with a delicious homemade rustic peach pie baked to perfection on a Napoleon BBQ. This recipe combines a buttery, flaky pastry with a sweet and spiced peach filling, creating a delightful dessert with a hint of warmth from cinnamon and rosemary. The open-faced style of this rustic pie allows the caramelized peaches to shine, while the Napoleon BBQ adds a unique smoky depth to the flavor.
1. The easiest way to make the pastry is to use a food processor, however, you can achieve the same results in using a pastry blender (pastry knives). In the bowl of a food processor or a bowl if using a pastry blender, combine the flour, brown sugar, ginger and salt. Pulse to combine.
2. Cut the butter into 1/2 inch cubes. Add the butter to the flour in the processor, processing until the butter becomes pea-sized chunks - about 5 seconds or so.
3. Drizzle the ice water, one tablespoon at a time, into the process until the mixture is just moistened and crumbly. Turn the soon-to-be dough onto a floured piece of parchment paper and knead until it comes together in a ball. This shouldn't take much.
4. Flour the surface and dough again and roll it into a rough, flattened circle. Place the parchment with the dough into the fridge to cool for an hour.
5. While the pastry is chilling out, peel, pit and slice the peaches. Toss with the lemon juice, cornstarch, sugar, cinnamon and rosemary. Let the combination rest for 30 minutes.
6. Preheat your BBQ to 400°F preparing to use indirect heat.
7. Remove the pastry from the fridge and roll out on a floured surface. Roll the pastry dough out in a rough circle that will fill and overflow the sides of a cast-iron frying pan 14 inches or so.
8. Place the rolled pastry into the cast iron frying pan and use a slotted spoon to fill it with the peaches, leaving most of the liquid behind. Fold the overflowing edges of the pastry over the filling, crimping or pleating as necessary to ensure the filling is well contained.
9. Beat the egg and brush the folded-over pastry edges, then sprinkle them with the turbinado sugar.
10. Place the cast iron frying pan onto the BBQ over the burners that are not lit. Bake your super rustic peach pie for 45-60 minutes or until the crust is brown and the filling is bubbly.
11. While baking, mix the peach juice, salt, and water in a saucepan and bring to a simmer to reduce until thickened. Because of the cornstarch, this will not take long.
12. Serve hot or cold with some vanilla bean ice cream or homemade vanilla bean whipped cream. Drizzle with the peach sauce.
Enjoy and remember, you got this!
Written by: Phylicia Burd
Recipe by: Napoleon