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!
Author: Natasha Minocha
200gmsWholewheat flourYou can use all purpose flour too
100gmsCoconut oil, chilled and cut into small cubesYou can use butter instead
2tbspAlmond Meal or Ground AlmondsI just ground almonds in my coffee grinder
14-15Peaches, dicedI didn't peel them
1-2sprigsRosemary, 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!
Peach Rosemary Pie - https://www.tashasartisanfoods.com/blog/ -June 26, 2019