Photo by: StockFood

Rye Peach Pie

This easy recipe for a glorious summer peach and rye pie comes courtesy of Kristen Hartke, as shared by Catoctin Creek Distilling Company.

10 May, 2021

serves for

ingredients

Peaches

3 cups sliced fresh peaches, skins removed (see Cooking Hack for skin removal tips)

Coarse sugar

½ cup granulated sugar

Catoctin Creek Roundstone Rye whisky

¼ cup

All purpose flour

¼ cup all-purpose flour

Basil

2 teaspoons basil buds (these are the little buds you’ll find growing on your basil plant and sometimes also for sale at the farmers market; a little goes a long way; you can also use finely chopped basil)

Cream

1 tablespoon heavy cream or vegan soy or coconut creamer

Butter

1 tablespoon regular or vegan butter, broken into pieces

Pastry

2 chilled unbaked pie crusts

**Cooking Hack: to remove peach skins, pour boiling water over whole peaches, let sit for a minute or two, then run under cold water. The skins will slip off easily with your fingers.

***You’ll need fresh pastry for a two-crust pie; Kristen Hartke recommends a vegan pie crust similar to this one by Savvy Vegetarian.

Step 01

Put peaches, sugar, and rye whisky into a bowl and mix together. Allow to sit for 15 minutes.

Step 02

Then add the flour and basil buds. Combine well and pour into the pie pan that is lined with one of the chilled unbaked pie crusts.

Step 03

Dot the top of the peach filling with the butter.

Step 04

Roll the other crust over the top, tuck the edges of the top crust under the edges of the bottom crust and crimp together. Brush the top of the crust with the heavy cream (or vegan alternative), then cut a few slits in the top of the crust to let the steam escape as it bakes.

Step 05

Place the pie on the middle rack of a pre-heated oven at 400ºF, with a baking sheet on the rack below to catch any overflow during baking.

Bake for 30 minutes at 400ºF, then cover the edges of the pie with strips of aluminum foil (to prevent burning) and lower the oven temperature to 375ºF.