PEACH BLACKBERRY PIE

If you have ever had the experience of eating a fresh Okanagan Peach, you have truly tasted one of the wonders of fruit!  Our Okanagan is in the Interior of British Columbia - the perfect climate for many fruits, and vineyards.  These luscious peaches taste like non other I have had - perfect juicy flavor!  Now, I also was determined to use Helen's pie crust recipe, from her blog   Tartelette.   This time, I did make some changes.  I doubled the recipe, omitted Millet flour, and increased the amount of cornstarch.  I also added 1/2 a cup of Soymilk, plus a splash more than what the original recipe called for. Perfect consistency and texture.  Amazingly easy pastry dough to handle and to roll out.  Plus, I love the texture and flavor of this pastry using egg yolks as apposed to using whole eggs.  I will definitely be making this pastry again.

So here is the recipe I used, but please check Tartelette for her lovely original recipe for Galettes.
10 Tblsp. butter
4 egg yolks
1 cup Sweet Rice Flour
1/2 cup Sorghum flour
1 1/2 cups Cornstarch
1 tsp. Xanthan Gum
1/2 cup Soy milk, plus a splash more
handful or more of blackberries or blueberries (I used frozen blackberries)
4 Peaches
1 Black Current Tea Bag
2 Tblsp. sugar
1/2 cup of corn starch
1/4 cup sugar
zest of one lemon

In a stand mixer on medium high speed, whip the butter until light and fluffy.  Add in the egg yolks one at a time, beating well after each addition.  Mix up the flours in a bowl, whisking to incorporate.  Replace the whip attachment with a dough hook, and on medium speed gradually add in the flour mixture to the egg and butter mixture.  Slowly add in the Soy Milk until the dough becomes soft and begins to turn into a ball form.  Remove dough, patting into a circle, cover in plastic wrap and refrigerate for 30 minutes.

Meanwhile, add the peaches, tea bag, sugar to a pot, and add enough water to cover.  Place on high heat bringing to a boil, turn down the heat to medium, cover and simmer about 1 - 2 minutes, then remove from heat and set aside.  Then mix in a small bowl the sugar and lemon zest.

Remove the peaches onto a clean towel to cool.  Once cooled, peel away the skin, and slice the peaches into a bowl.  Sprinkle with the 1/2 cup of cornstarch, and using your hands, gently toss to coat.
Cut the pastry dough in half, and roll out between two sheets of parchment paper.  Roll out to fit a pie plate nicely.  Poke holes in the pastry with a fork, and add the peaches, spreading out evenly.  Add in blackberries or blueberries, to fill up the pie.  Sprinkle the lemon sugar throughout the pie.  Using another piece of pastry dough, roll out and cut into long strips to create a lattice pattern on top of the pie, pinching the ends together with pie crust.  Whisk the egg whites, and do a light wash over the dough strips.

Bake in a preheated oven at 450 degrees for 10 minutes, then turn down to 350 and bake another 35-40 minutes or until the crust is golden.  Delicious!

Ina Gawne
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September 2, 2010
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