By Kathleen Kanen
Ground nuts and a touch of whole-wheat pastry flour give this peach pie crust recipe a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender. As with any pastry, handle the dough gently (so it doesn’t get tough) and don’t skip chilling it for 30 minutes. That helps the gluten relax and makes a more tender pie crust. I use the chilling time to peel the fruit and assemble the filling.
For variety, you can substitute cherries and/or blueberries for half the peaches. Taste the fruit first and adjust the sugar in the filling accordingly. Same goes for amount of flour in the filling. Really juicy peaches may need an extra tablespoon of flour; not so juicy, use less flour. This peach pie is is the essence of summer!
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