The Sun-Kissed Sweetness: A Fresh Peach Pie with a Nuance of Savory
The scent of ripe peaches, warm from the summer sun, always transports me back to my grandmother’s kitchen. While her pies were often a symphony of butter and flour, this particular recipe, an adaptation from Rita Romano’s Dining In The Raw, offers a delightful contrast. Initially conceived for apricots, the vibrant sweetness of late-summer peaches in the Southwest inspired me to make a switch, transforming a potentially tart fruit into a gloriously tender filling nestled within a surprisingly savory crust. This pie, with its unexpected umami undertones, became a cherished summer tradition, a testament to how simple ingredients can create profound flavors.
Recipe Overview
- Prep Time: 55 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 25 minutes (plus chilling time)
- Servings: 9
- Yield: 1 pie
- Dietary Type: Vegan (with substitutions)
Ingredients
For the Crust
- 1 ½ cups ground almonds
- ½ teaspoon Bragg’s Liquid Aminos
For the Filling
- 3 cups peaches (skinned and pit removed)
- ⅓ cup agave nectar (or maple syrup)
- 1 teaspoon lemon juice
- 1 teaspoon agar-agar flakes
- 1 teaspoon lemon rind (grated fine)
- 2 tablespoons cornstarch (or kuzu powder dissolved in ½ cup water)
Equipment Needed
- 8×8 inch baking dish (or a 10-inch pie pan)
- Large saucepan
- Whisk
- Small bowl
- Metal cooling rack
- Measuring cups and spoons
- Peeler (optional, for peaches)
Instructions
- Prepare the Crust: In a medium bowl, combine the ground almonds and Bragg’s Liquid Aminos. Mix these ingredients together for a few minutes until they form a cohesive dough.
- Press the Crust: Press the almond and Bragg’s mixture evenly into the bottom of your chosen baking dish. You can use an 8×8 inch square dish or a traditional 10-inch round pie pan.
- Blind Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 25 to 30 minutes. Once baked to a light golden brown, remove the crust from the oven and set it on a metal rack to cool completely.
- Prepare the Peaches: While the crust is cooling, bring a large pot of water to a boil. Carefully add the peaches to the boiling water for just a few seconds, or until you see their skins begin to split. This blanching step makes them incredibly easy to peel.
- Peel and Pit: Using a slotted spoon or tongs, remove the peaches from the hot water and transfer them to an ice bath or rinse them under cold water to stop the cooking process. Once cool enough to handle, peel the skins off. Pit the peaches and cut them into slices or chunks, ensuring you have at least 3 cups of prepared fruit. Set these aside to drain any excess liquid.
- Prepare the Thickener: If you are using kuzu powder, in a small bowl, mix the kuzu powder with ½ cup of water until it is fully dissolved and there are no lumps. If using cornstarch, you will add it directly to the saucepan in a later step.
- Combine Filling Ingredients: In a large saucepan, combine the agave nectar (or maple syrup), lemon juice, agar-agar flakes, and lemon rind. Stir these ingredients together.
- Thicken the Filling: If using the dissolved kuzu mixture, add it to the saucepan now. If using cornstarch, add it directly to the saucepan. Stir the mixture constantly over medium heat until it begins to thicken.
- Add the Peaches: Gently add the reserved peaches to the thickened mixture in the saucepan. Stir gently to combine all the ingredients without breaking down the peaches too much.
- Rest the Filling: Turn off the heat and let the peach mixture sit in the pot for 15 minutes. This allows the flavors to meld and the agar-agar to fully set.
- Assemble the Pie: Carefully spread the peach mixture evenly over the cooled almond/Bragg’s crust.
- Chill to Set: Place the pie into the refrigerator and chill for at least 2 to 3 hours, or until the filling is completely set.
Expert Tips & Tricks
To ensure a perfectly crisp crust, make sure it’s fully cooled before adding the filling. If you find your ground almonds are a bit oily, you can lightly toast them in a dry pan before grinding to enhance their nutty flavor and improve texture. For an even smoother filling, you can lightly pulse a portion of the peaches in a food processor before adding them to the saucepan, creating a slightly more jam-like consistency while still retaining some whole fruit pieces.
Serving & Storage Suggestions
This fresh peach pie is best served chilled, allowing the filling to be firm and sliceable. Garnish with a sprig of fresh mint or a dusting of finely grated lemon zest for an extra touch of elegance. Leftovers can be stored, covered, in the refrigerator for up to 3 days. Due to the raw nature of some ingredients and the chilling process, this pie is not recommended for freezing.
Nutritional Information
(Note: Nutritional values are approximate and can vary based on specific ingredients used.)
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 120.6 kcal | |
| Calories from Fat | ||
| Total Fat | 8.2 g | 12% |
| Saturated Fat | 0.6 g | 3% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0.3 mg | 0% |
| Total Carbohydrate | 10.2 g | 3% |
| Dietary Fiber | 2.8 g | 11% |
| Sugars | 5.5 g | 22% |
| Protein | 3.9 g | 7% |
Variations & Substitutions
This recipe is wonderfully adaptable. While peaches are the star here, you could easily substitute apricots, as the original recipe intended, or even a mix of berries for a different flavor profile. If you’re not a fan of agave nectar, maple syrup offers a rich, complementary sweetness. For those seeking a richer crust, a small amount of coconut oil could be added to the almond mixture, though this would alter the vegan nature of the crust. The use of kuzu powder versus cornstarch is a matter of preference, with kuzu often yielding a slightly glossier, more delicate set.
FAQs
Q: Why use Bragg’s Liquid Aminos in a sweet pie crust?
A: Bragg’s Liquid Aminos provides a subtle umami depth that balances the sweetness of the filling and enhances the nutty flavor of the almonds, creating a more complex and sophisticated crust.
Q: Can I use fresh peaches without skinning them?
A: While it’s possible, the skins can be slightly tough and might detract from the overall smooth texture of the filling. Blanching and peeling makes them much more pleasant to eat.
Q: How can I tell if the filling is set?
A: The filling is set when it is firm to the touch and doesn’t wobble excessively when the dish is gently shaken. It should hold its shape when sliced.
Q: Can I make this pie ahead of time?
A: Yes, this pie is an excellent candidate for making ahead. It needs at least 2-3 hours to set in the refrigerator, so preparing it the day before is ideal for entertaining.
Q: What if I don’t have agar-agar flakes?
A: Agar-agar is crucial for setting this vegan filling without baking. If you cannot find it, you may need to look for a different vegan pie recipe that utilizes other setting agents or a baked pie method.
Final Thoughts
This fresh peach pie is a delightful departure from the traditional, offering a harmonious blend of sweet fruit and a surprisingly savory crust. It’s a testament to the power of thoughtful ingredient pairings and a reminder that sometimes, the most unexpected combinations yield the most memorable flavors. I encourage you to try this recipe when peaches are at their peak, to experience the sun-kissed sweetness in a new and exciting light. Share it with loved ones, perhaps with a delicate cup of herbal tea, and savor the moment.