Gingered Peach Pie in a Rosemary Pecan Crust
Pastry:
2 ¾ cup all-purpose flour
¼ cup roasted and cooled pecans
1 tsp chopped fresh rosemary
4 Tbsp granulated sugar
¼ tsp fine sea salt
8 ounces (2 sticks) cold unsalted butter, cut into small cubes
1/3 cup ice water
1 Tbsp white vinegar
Filling:
8 large peaches, sliced
1 Tbsp freshly grated ginger root
4 Tbsp all-purpose flour
½ cup granulated sugar
¼ cup dark brown sugar
½ tsp fine sea salt
2 Tbsp unsalted butter, cut into 8 cubes
1 egg (for egg wash)
1) Toast the pecans in a non-stick skillet until darkened in color and aromatic. Set aside to cool completely.
2) In a food processor, combine the flour, cooled pecans, chopped rosemary, sugar and salt. Pulse a few times to chop and incorporate the pecans and rosemary. Add the butter cubes and pulse until the mixture resembles coarse cornmeal. Add the water/vinegar and pulse until the mixture forms a dough. Divide the dough in two and chill for at least one hour.
3) Preheat the oven to 425 degrees.
4) Slice the peaches (about 10 slices per peach) into a large glass bowl. Grate the ginger over the peaches and lightly toss to combine.
5) Whisk together the flour, sugars and salt and set aside.
6) Roll one portion of the dough to fit a 9” pie plate. Place in the plate leaving a 1” overhang around the edges of the plate. Place the dough-filled plate in the refrigerator.
7) Roll the second portion of the dough into the same size circle. Toss the peaches with the flour/sugar mix and spoon them into the chilled bottom crust. Top the peaches with the butter cubes. Slice the top crust into eight bars and basket weave them over the peaches. Crimp the top and bottom crusts together. Lightly egg wash the top crust and sprinkle with additional granulated sugar.
8) Bake for fifteen minutes. Reduce the heat to 375 degrees and bake for another 35 minutes until the crust is golden and the filling is bubbling.
