Honey Peach Pie

This week, I have for you a simple recipe that’s easy to make and very easy to enjoy. The filling is probably not as sweet as other peach fillings you’ll encounter, but thanks to the olive oil and honey it is very fruity. The calamansi juice returns a bit of freshness to the peaches, which is helpful if, like me, you can only get them canned. Don’t forget the spices, but employ a very light hand.  We want the peach flavor to be the focus, after all.

For the crust:
1 3/4 cups all purpose flour (plus more for dusting)
1/2 cup/one stick unsalted butter, cold and cubed
1/4 tsp salt
1/2 tsp sugar
3-5 tbsp ice cold water
1 tbsp lemon juice or vinegar

For the peach filling:
8 peaches, peeled and sliced
1/2 cup olive oil
1/4 cup honey
2 tbsp flour
2 tbsp calamansi juice (lemon or lime will also work)
1/4 tsp cinnamon
1/4 tsp nutmeg

For the nut & crumb topping:
3/4 cup all-purpose flour
3/4 cup packed light-brown sugar
1/2 cup olive oil
1/4 tsp salt
3/4 cup almonds, blanched and slivered

Make your bottom crust. Combine butter (cubed for easier handling) and mix in 2/3rds of the flour, salt, sugar and water. Work until no dry flour remains and the dough is clumpy. Add vinegar or lemon juice. Sprinkle the remaining flour and work until all the flour is incorporated. Roll into ball. Transfer to a large bowl. Cover and chill for at least 2 hours. Roll and place in a well-greased 10-inch tart pan. Trim and crimp edges. Optional: Put aside the dough that you trim off for shaping if you want to create small butter crust pieces for your topping.

Make your fruit filling. Preheat oven to 204ºC/400ºF. Combine sliced peaches, olive oil, honey, juice, flour and spices in a roasting pan. Roast the for 20-25 minutes or until mixture becomes fragrant, bubbles and thickens. Cool for at least 1 hour before filling your crust.

Make your almond and crumb topping. Preheat oven to 204ºC/400ºF. In a bowl, combine flour, light-brown sugar and salt. With your hands, work in the olive oil until large, moist clumps form. Bake for 10-12 minutes or until pieces have browned. Sprinkle almonds. Optional: Take left over trimmed dough, roll out and cut them into any shape that you like. Chill, covered, until ready to use.

Assemble your pie. Preheat oven to 204ºC/400ºF. Fill your crust with the fruit filling. Sprinkle crumble topping. Optional: Place your butter crust pieces on top of the filling. Brush sides with egg wash. Sprinkle with a little more sugar. Bake for 50-55 minutes or until crust is golden and filling is hot and bubbling and topping is a golden brown color. Cool.

Have a slice. With a scoop of ice cream or a big dollop of whipped cream.

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