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spiced peach pie

In baking, desserts, eating in, fruit, late summer, summer on 21 March, 2012 at 11:08 am

As a person who lives in an upstairs flat where the only outdoor space is a balcony just big enough for a couple pots of herbs (and maybe a tomato plant or two), I often find myself getting uncontrollably envious of people who have fruit trees in their gardens. 

It’s a heartbreaking feeling. Like the kid who really wants a puppy but whose brother is allergic: it just ain’t gonna happen. And while feeling this way might be a little irrational – there’s nothing really stopping me from moving to a place with, you know, maybe a lemon tree or feijoas or even nectarines or figs (I can dream!) – there is just no way, in the foreseeable future, that I’ll be able to stroll outside and pick a bagful of plums, or apples or whatever.*

A couple weeks ago, I visited my friend Harriet’s flat in Auckland, and though I didn’t get a chance to stroll around her garden – a combination of terrible weather and an incredibly full stomach after stuffing my face at Barilla Dumpling on Dominion Rd meant that all I wanted to do was stay inside and sit very, very still – I did get a chance to stroll into her kitchen and get smacked in the face by the sweet, heady aroma of vanilla and peach coming from a big pan of vanilla-flecked stewed peaches on the stove. Not just any peaches, mind you: peaches from the peach tree. In the garden. Just outside the window.

 

I couldn’t turn down the chance to sample some, despite the protestations of my full-to-bursting stomach (too many dumplings!). Jealousy sometimes makes you do funny things… or perhaps it was just a fear of missing out: how many of my friends have peach trees in their gardens, after all? In any case, I’m glad I gave in: they were meltingly tender, with that soft, mellow, vanilla-y sweetness that was faintly reminiscent (though a hundred times better) than the canned peach memories of my childhood.

 

And when I returned to Wellington, I couldn’t get those peaches off my mind. What also came to mind was the addition of some spices – Harriet and her flatmate had been talking about adding cloves to the mix, though they didn’t in the end – and in the end, I dreamed up this somewhat-rustic pie, with a sugar-studded golden crust and filled with sweet, cardamom- and clove-spiced stewed peaches.

It’s a little bit more complex than standing over the kitchen sink eating a summer peach (juices dripping down your chin, arm, elbow, of course), a bit more grounded and earthier than, say, this or this. This is a peach pie for autumn.

So, before the peach window closes for the season I’d recommend you go and pick up some of the last of the early-autumn harvest and make this pie. And if you’re getting your peaches off a tree in your garden, please, don’t tell me about it. I’ll be too jealous!

 —

*Though thanks to my happy little herb garden I have lots and lots of sage, and mint, and thyme, and I have a couple pots of vegetables here and there which means I never have to buy spring onions, for instance. Don’t get me wrong, I’m pretty pleased about that.

 

SPICED PEACH PIE

First, prepare the pastry*:

280g flour
2 Tbsp sugar
¼ tsp baking powder
½ tsp salt
225g butter, very cold and cut into little pieces
4 – 8 Tbsp ice cold water, as needed

Sift together the dry ingredients in a medium-sized mixing bowl. Add the butter and rub into the flour using your fingers until the mixture is a grainy, pebbly consistency.

Sprinkle the cold water over the mixture, a couple tablespoons at a time, until the dough comes together but is not too sticky (you probably won’t need to use all 8 tablespoons). If you’ve added too much water, just add more flour. Divide the dough in half, roll into balls and cover with plastic wrap.

Chill for about 30 minutes to 1 hour in the fridge.

Meanwhile, prepare the filling:

Cut up 8 peaches and put in a biggish pan with about 3/4 cup sugar (more or less to taste), a few cloves and cardamom pods (if you’re fussy about removing these you could to tie them up in a muslin cloth or something so you can take them out before filling the pie) and about a teaspoon of vanilla paste (a vanilla pod would also work well here, or even real vanilla extract, but if you only have the artificial stuff please leave it out – it’ll still be fine, I promise). Add a little bit of water – 1/2 cup or so should do – and bring to a simmer. Cook over a gentle heat until the fruit is soft and tender and your kitchen smells amazing.

Preheat the oven to 350C.

Roll out the two balls of pastry on a floured surface so that they’re big enough to fit into a pie dish. Line the pie dish with one of the pastry rounds and prick some holes in it with a fork. Bake for 10-15 minutes or so until it’s set a little and turns a pale golden colour.

Fill the pie with the stewed peaches (I added a couple teaspoons of cornflour/cornstarch to hold the fruit mixture together, as it was quite juicy) and top with the other rolled-out bit of pastry. Cut some holes in the top so the steam can escape. If you like, you can glaze the top with a bit of beaten egg and sprinkle some demerara sugar on top.

Bake 35-45 minutes or until the top is nice and golden brown. Let cool before serving.

*this is the same recipe I’ve used for the pear & feijoa crostata I made last year, and pretty much my go-to pie crust recipe – it’s adapted from The Sweet Melissa Baking Book via this Serious Eats post.

  1. What a beauty! I love how golden and crisp the pastry looks. And the colour of those peaches! The orange-coloured peaches were always my favourite over the darker ones, they seem so much crisper, sweeter and juicier.

    And at least you have your spring onions, I’m damned if I can keep any plant life alive in this flat. I’ve heard rhubarb’s really hardy, so I might try planting that…well, get Tim to try planting it.

  2. Beautiful looking pie and I’d just love to taste those flavours. Photos look really good too!

  3. Gorgeous pics! Peach and cardamom, yumo!

  4. What a beautiful pie! What I would give for a slice right about now :)

  5. This pie looks really really REALLY delicious.

  6. I really love the addition of the spices in this peach pie. Amazing recipe! Thanks for sharing!

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