Fall peach harvest pie with a twist

Dscn3335b

Course Desserts

Ingredients in this Recipe

1 1/2 tablespoon buttermilk powder, optional for tenderness
1 egg, beaten and mixed with 2 tbl. water, wash for crust
1 ounce flour
1 stalk of rhubarb, sliced
1 teaspoon cider vinegar, optional for depth
1 teaspoon salt
1/2 cup cane sugar
1/2 cup very cold unsalted butter
1/2 tablespoon fresh lemon juice
1/3 cup chilled vegetable shortening
1/3 cup light brown sugar
1/4 teaspoon fresh French lavender leaves, minced (optional, but recommended!)
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 3/4 cups All purpose flour or pastry flour (I use King Arthur Flour)
6 9 tablespoons ice water
8 ripe local peaches, peeled and sliced
crème fraîche, whipped cream or vanilla ice cream on the side
handful of beans or rice for blind baking crust

Recipe Preparation

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