When ripe, juicy lush peaches are in town, can a peach pie be far behind? And oh, better still, make that a Peach Rosemary Pie!
Pie and I get along famously. Everything about a pie is comforting to me. The crispy golden buttery crust, soft sweet luscious fruit, bubbling juices peeking out… This Peach Rosemary Pie brings all that to the table, and more! With the stone fruit season in full swing, I am taking advantage of all the seasonal produce I can get! Plums, apricots, cherries, and peaches are populating my refrigerator these days. I’ve been meaning to bake with them as much as possible, but they rarely last long enough for that. Fortunately, my peach bounty was intact this weekend and I got to make one of my favourite pies of all time!
My peach rosemary pie is quite simple at heart, but the flavours are sublime. Rosemary looks deceptively delicate while packing a wealth of flavour. Its fragrance alone is enough to make me want to constantly bake and cook with it. It doesn’t hurt that rosemary also has multiple points on the health board! It has been proven to be good for digestion and is rich in antioxidants. The woody, earthy taste of rosemary lends a savoury touch to this pie.
Now to the peaches! This pie celebrates the sweetness of peaches, so I kept the sugar content relatively low. I didn’t add much else in the way of flavors, letting these two ingredients shine! This peach rosemary pie happens to be vegan. I substituted butter with coconut oil. I also sprinkled some ground almonds on the base to ensure the pastry doesn’t get soggy with all the juices. For the crust on top, I was inspired by my mother’s artful pies and many that I see on Instagram to cover it with little flowers!
What makes pie even better is that it tastes excellent whether it’s piping hot, warm or cold. And of course, you can’t go wrong serving this with vanilla ice cream. I didn’t have any on hand that day but even so, this pie was gone in minutes!
So here’s the season’s delightful Peach Rosemary Pie. I hope this pie makes it to your table this summer I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM PINTEREST and FACEBOOK for more fabulous recipes!
For tips on getting that perfect pie crust, do check out my Cherry Pie blog.
Peach Rosemary Pie
- 200 gms Wholewheat flour You can use all purpose flour too
- 100 gms Coconut oil, chilled and cut into small cubes You can use butter instead
- 3-4 tbsp Chilled water
- 2 tbsp Almond Meal or Ground Almonds I just ground almonds in my coffee grinder
- 14-15 Peaches, diced I didn't peel them
- 3-4 tbsp sugar
- 1 tbsp Cornstarch
- 1-2 sprigs Rosemary, roughly chopped
- Combine the flour and chilled coconut oil in a large bowl. Rub them together, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
- Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
- When you’re ready to bake, keep a 7" pie pan handy and preheat the oven to 180C.
- In a large bowl, toss the diced peaches, sugar and rosemary with cornstarch. let rest for 10-15 minutes for the flavours to seep in.
- Unwrap the dough and flour your work surface well. Divide the dough into 2/3rd and 1/3rd parts.
- Working with the bigger part, roll it out into a 9" circle. Place the dough gently into the pie pan. Trim the edges of the pastry to fit the sides of the pan.
- Sprinkle the ground almonds over the pastry base.
- Spoon the peach filling into the pie.
- Combine the pie trimmings with the balance pie dough. Roll it out into an 8" circle. Using a small flower shaped cookie cutter, cut out dough flowers. Place them on top of the filling in a decorative pattern. Brush with coconut oil.
- Bake for 30 -35 minutes or until the pastry is golden brown and the juices bubbling. Allow the pie to cool for a couple of hours before slicing and serving. Enjoy!