Fall Peach Harvest Pie With A Twist

FOOD52
24Ingredients
85Minutes
720Calories

Ingredients

US|METRIC
  • 2 3/4 cups all-purpose flour (or pastry flour, I use King Arthur Flour)
  • 1 1/2 tablespoons powdered buttermilk (optional for tenderness)
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (very cold)
  • 1/3 cup vegetable shortening (chilled)
  • 1 teaspoon cider vinegar (optional for depth)
  • 9 tablespoons ice water
  • cold water (for sealing crust)
  • 1 handful beans (or rice for blind-baking crust)
  • 8 peaches (ripe local, peeled and sliced)
  • 1 stalk rhubarb (sliced)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon lavender (fresh French, leaves, minced, optional, but recommended!)
  • 1/2 cup cane sugar
  • 1/3 cup light brown sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 ounce flour
  • 1/8 cup rhubarb (or riesling wine)
  • 1/2 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 eggs
  • creme fraiche
  • whipped cream
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    NutritionView More

    720Calories
    Sodium22% DV530mg
    Fat51% DV33g
    Protein22% DV11g
    Carbs33% DV98g
    Fiber28% DV7g
    Calories720Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat16g80%
    Trans Fat1.5g
    Cholesterol90mg30%
    Sodium530mg22%
    Potassium580mg17%
    Protein11g22%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate98g33%
    Dietary Fiber7g28%
    Sugars46g92%
    Vitamin A30%
    Vitamin C30%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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