Perfect Peach Pie with Coconut Whipped Cream & Basil Syrup
A classic foolproof Summer Peach Pie with all the instructions you need for a flaky crust and perfectly spiced peach filling. Basil Coconut Cream adds an interesting addition.
Servings: 8
Equipment
- 1, 9 1/2" pie pan
- 1 baking sheet (to hold pie in oven)
Ingredients
Flaky Pie Dough
- 2 cups flour I use non GMO
- 1 1/2 tablespoons pure cane sugar I use non GMO
- 1 teaspoon sea salt
- 10 tablespoons cold unsalted butter cut into tablespoons, I use organic
- 2 tablespoons firm coconut oil or organic shortening
- 1 large egg yolk (save white for basting pie)
- 3 tablespoons ice water
Peach Filling
- 6 cups sliced peaches (ripe but not soft) about 7, 1/3" slices
- 1 cup pure cane sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cardamom
- 5 tablespoons flour
- 1 large egg white
Instructions
Karen's Flaky Pie Crust:
- Add flour to a large bowl - add sugar, salt, butter and coconut oil (or shortening.) Using a pastry blender, cut fat into flour using a pastry blender until they are the size of large peas.Whisk egg yolk and ice water (ice removed) together until very well mixed. Pour this into the bowl. Use a wooden spoon and mix gently until it starts to come together. Use your hands now to bring the dough together - pinching into a mass ball (your hands are warm, so do so quickly.)
- Shape the dough into a round ball. Cut evenly in half. Place each half in a 2 foot piece of waxed paper, fold over and roll thinly to make a 11" even round circle. Repeat with next half.Place the 2 rolled dough circles on a cookie sheet and refrigerate. Chill dough for 30 minutes - then make peach filling.
Peach Filling:
- On rimmed cookie sheet lay down a silpat liner or aliminum foil. Add your pie pan on top. Preheat oven to 400 degrees.Add cut peaches to a large bowl. Add sugar, cinnamon, nutmeg, cardamom and flour. Mix gently until well combined.
- Take out dough from refrigerator. When pliable - place one on bottom of pie pan evenly. Add "pie bird" if using in the center. Pour all the pie fiiling on the bottom crust, smoothing evenly. Lay second pie crust over the filling - IF using pie bird - cut a 2" X in the center and lay on top so the pie bird peeks though. Trim the edges of the pie crust if too much. Crimp egdges decoratively. Add 4 - 6 slits, about one in in length around the pie for steam vents.
- Cut three 18" lengths of heavy foil 2 inches wide. Fold over the edges (about an inch) of the pie crust, crimp gently to hold in place. Do not leave out this step! I dislike when the edges get too dark - and they will!Whisk the egg white until foamy and brush over the pie crust (will not use all.)Refrigerate the pie for 15 minutes until cold to the touch - this ensures a flakey crust! Bake the pie in the bottom 1/3 of the oven. After 15 minutes, reduce the heat to 375 degress and cook until the filling is BUBBLY and crust is a nice deep golden color - about 40 minutes longer, total time will be about 55 minutes*. *With 10 minutes to go at the end of baking - remove the foil and let the pie develop a little more color around the edges.
- Cool pie before serving as the filling sets as it cools. Undercooked pies will have a runny filling, make sure your pie has cooked through.
Notes
Coconut Whipped Cream with Basil Syrup:
Refrigerate a can of coconut milk (I use organic.)
Scoop out 1/2 cup of top thick layer, add to a small - medium bowl.
Whip with a wire whisk until creamy and light. Add 2 tablespoons of cooled basil syrup - scoop the coconut cream next to a piece of pie. Or - scoop the coconut cream and drizzle 2 T. basil syrup on top.
Basil Syrup:
Heat 2 T. water and 2 T. pure cane sugar in microwave until sugar has dissolved, about 45 seconds. Add 1/2 cup of packed basil leaves with warm syrup in a small food processor; run until the basil is very finely chopped. Cool. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Refrigerate a can of coconut milk (I use organic.)
Scoop out 1/2 cup of top thick layer, add to a small - medium bowl.
Whip with a wire whisk until creamy and light. Add 2 tablespoons of cooled basil syrup - scoop the coconut cream next to a piece of pie. Or - scoop the coconut cream and drizzle 2 T. basil syrup on top.
Basil Syrup:
Heat 2 T. water and 2 T. pure cane sugar in microwave until sugar has dissolved, about 45 seconds. Add 1/2 cup of packed basil leaves with warm syrup in a small food processor; run until the basil is very finely chopped. Cool. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 446kcal | Carbohydrates: 66g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 302mg | Potassium: 272mg | Fiber: 3g | Sugar: 37g | Vitamin A: 845IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 2mg