As summer comes to an end, we’re taking advantage of all the delicious peaches at our farmers market. Now, typically we don’t like to mess with perfect traditional desserts like apple or peach pie, but the subtle rosemary in this pie is a beautiful addition! In case you haven’t noticed, we love adding rosemary to our desserts. If you’re not a fan of super sweet treats, fresh herbs tend to break up sweetness and add rustic flavor.
For the Rosemary Crust:
2 ½ cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon salt
2 teaspoons fresh minced rosemary
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes, chilled in the freezer for 30 minutes
8 tablespoons ice water, plus more if needed
For the Pie:
8 large, ripe peaches (3 ½ pounds)
1 cup sugar
1 ½ tablespoons fresh squeezed lemon juice
1 teaspoon fresh grated lemon zest
2 Tablespoons fresh minced rosemary
¼ cup plus 2 tablespoons all-purpose flour
1 ½ tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
For the Crust:
In the bowl of a food processor pulse the flour, sugar, salt and rosemary until incorporated. Add the butter and pulse until the mixture is mealy (about 20 pulses) and a few pea size pieces of butter still remain.
Add half of the ice water and pulse a few times, then add the remaining water – 1 tablespoon at a time – until the dough just comes together. DO NOT OVERMIX. You should still be able to see small pieces of butter.
Divide the dough in half and form into two 5-inch disks. Wrap each disk in plastic wrap and chill in the refrigerator until ready to use, but at least for 30 minutes prior to using.
For the Pie:
Preheat the oven to 400°F. Bring a large pot of water to a boil and fill a large stainless steel bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each peach. Carefully put the peaches in the boiling water and blanch for 2 minutes. The skin should be loose and easy to peel.
Use a slotted spoon to transfer the peaches to the ice water to cool. Drain the water, peel the peaches and then cut them into 3/4-inch wedges. Transfer the peach wedges to a large bowl. Add the sugar, lemon juice, lemon zest, rosemary and flour. Using a rubber spatula, toss to combine and set aside while you roll out the dough.
On a lightly floured surface, roll out one disk of dough to a 12-inch round. Ease the round into a 9-inch glass pie plate. Roll out the other round of dough. Pour the peaches and their juices into the pie shell and scatter the butter slices on top.
Place the other round of dough on top and press the edges of the pie shell together to seal. Trim the overhang to ½ inch and then fold the edge of the pie dough under itself and crimp. Brush top crust with egg wash and cut a few slits in the top.
Place the pie on a foil-lined baking sheet (this makes clean up easier) and bake for 30 minutes. Reduce temperature to 375ºF, cover the pie with foil and bake for another 40-50 minutes, or until the crust is deep golden brown and juices are bubbling. Cool completely on a wire rack and serve with vanilla ice cream or whipped cream.