Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust


 
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie

Hi hi! I wanted to just sneak in with one more peach recipe while we are still hanging onto the end of summer with this Peach and vanilla bean pie, with a fresh rosemary crust. I have a couple of peach pies hanging out here on the site - these little peach and thyme hand pies, this peach and blueberry pie, and these mini peach pies from a while back, but realised that until now, there wasn’t a recipe for just a regular old peach pie! I think peach pie, made during peach season, would have to be one of my absolute favourites.

I ramped it up a touch with this guy by adding some fresh rosemary into the pie crust. Adding fresh herbs into pie crust is one of my favourite ways to add flavour to the pie crust, and stone fruit goes so beautifully with the woody flavour of the rosemary. You can absolutely leave it out, but I love the little variation that it gives. I kept everything else pretty simple - peaches, sweetener and starch in the filling, elevated with a little vanilla bean paste. Simple, but so, so delicious. Happy peach Pie-ing!

A few wee tips:

  • The recipe for the pie dough I have listed here makes quite a lot - I needed almost all of it for this lattice. If you are making a less complicated top for your pie and just want a standard double crust recipe, reduce the quantities by 1/3 - so you will use 2 1/2 cups flour, and 225g butter, 1 tsp cardamom etc.

  • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a disc. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

  • When I am making a lattice pie I know I will need more dough for the top crust than the bottom, so I usually make one portion of dough bigger than the other when I initially divide it after mixing to account for this. For this dough I split it 1/3 to 2/3. I usually shape the dough for the bottom crust into a disc, and the dough for the top crust into a rectangle which makes for an easy roll-out for cutting strips for lattice.

  • The quantity of rosemary called for in the recipe seems like a lot, but it is just enough to give a nice subtle taste to the pie. Feel free to leave it out, or this pie would also be amazing with this cardamom crust.

  • I peeled my peaches for this because I prefer them unpeeled - to do this, you boil a large pot of water, and set up a large bowl with ice water. Score an x in the bottom of each peach, and boil them, 3 or 4 at a time, for 30 to 45 seconds. Remove using a slotted spoon and transfer to the ice bath. The skins should slip off. Non-peeled peaches are fine too - this process can be a bit of a pain, but I think it’s worth it (and it’s pretty satisfying!)

  • I finished this pie with a super easy ‘lattice’ - a bunch of braids laid across the pie, and then some cut-outs around the edge to form a border. Cut-outs are my favourite way to finish off a pie like this, as spaced out braids can be hard to neatly crimp. Pie stamps fix all your issues!

 

 

Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust

- Makes one 9” pie -

Rosemary Pie Dough
3 3/4 cups (540g) Flour
Pinch of Salt
1 Tbsp (13g) sugar
1 Tsp vanilla bean paste
3 Tbsp finely chopped fresh rosemary
3 sticks (345g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
1300g fresh peaches, peeled (see notes), de-stoned, and cut into eighths
1 tsp vanilla bean paste
40g tapioca starch
150g turbinado / raw sugar
Pinch of salt

Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado / raw sugar to finish

 

- PROCESS -

ROSEMARY PIE DOUGH

Place flour, salt, sugar, and ground cardamom into a large bowl. Add the vanilla bean paste and fresh rosemary and rub through with your fingers. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 to 3/4 cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Divide the dough into two - I like to do a 1/3 to 2/3 split. Shape the smaller portion into a disc and the larger into a rectangle. If desired, roll out and perform letter folds (see notes) Rest in the fridge for at least two hours, or preferably overnight. 

 

FILLING AND ASSEMBLY

On a lightly floured surface, roll the disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.

Roll out the second piece of dough (the rectangle) into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips for your lattice. If you would like to make a braid, roll a piece of pie dough into a long thin rectangle, cut thin strips, and braid. Place your strips and braids onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll - these are good for extra braid strips or for using pie stamps to cut out for the border.

In a large bowl, toss together the peaches and vanilla bean paste. Combine the tapioca starch, sugar and salt in a small bowl, then add to the peaches and mix to combine. Transfer the filling to the lined pie dish, mounding the filling in the middle. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.

Arrange the strips of pie dough or braids on the top of the pie, weaving into your desired lattice. If you are adding stamps, trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish, then glue on the stamps with a little egg wash. If you are crimping, trim the crust with a little overhang and then crimp as desired.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature.

Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie

Mixed Berry and Cream Cheese Hand Pies


 
Mixed Berry and Cream Cheese Hand Pies - an easy flaky pie dough encases a mixed berry and vanilla bean cream cheese filling. These miniature pies are perfect for using up surplus cream cheese or jam that you may have, or for making use of slightly sad or tired berries. #handpies #easyhandpies #mixedberryjam
Mixed Berry and Cream Cheese Hand Pies - an easy flaky pie dough encases a mixed berry and vanilla bean cream cheese filling. These miniature pies are perfect for using up surplus cream cheese or jam that you may have, or for making use of slightly sad or tired berries. #handpies #easyhandpies #mixedberryjam
Mixed Berry and Cream Cheese Hand Pies - an easy flaky pie dough encases a mixed berry and vanilla bean cream cheese filling. These miniature pies are perfect for using up surplus cream cheese or jam that you may have, or for making use of slightly sad or tired berries. #handpies #easyhandpies #mixedberryjam
Mixed Berry and Cream Cheese Hand Pies - an easy flaky pie dough encases a mixed berry and vanilla bean cream cheese filling. These miniature pies are perfect for using up surplus cream cheese or jam that you may have, or for making use of slightly sad or tired berries. #handpies #easyhandpies #mixedberryjam
Mixed Berry and Cream Cheese Hand Pies - an easy flaky pie dough encases a mixed berry and vanilla bean cream cheese filling. These miniature pies are perfect for using up surplus cream cheese or jam that you may have, or for making use of slightly sad or tired berries. #handpies #easyhandpies #mixedberryjam
Mixed Berry and Cream Cheese Hand Pies - an easy flaky pie dough encases a mixed berry and vanilla bean cream cheese filling. These miniature pies are perfect for using up surplus cream cheese or jam that you may have, or for making use of slightly sad or tired berries. #handpies #easyhandpies #mixedberryjam
Mixed Berry and Cream Cheese Hand Pies - an easy flaky pie dough encases a mixed berry and vanilla bean cream cheese filling. These miniature pies are perfect for using up surplus cream cheese or jam that you may have, or for making use of slightly sad or tired berries. #handpies #easyhandpies #mixedberryjam

Hi! I am writing this to you from a cute little coffee shop up in Rhinebeck - a few friends and I have escaped for a little mid-week work holiday. For some reason getting work done while you’re tucked away in a little air bnb (we got one with a pool, it is dope) is so much more satisfying than working at home. Don’t get me wrong, I love both, but it’s real cute up here.

I made these just before we left for Canada as a way to use up a couple of things in my fridge - a brick of cream cheese, and half a jar of jam. I had some pie dough in the freezer, so I whipped up these little hand pies, and ohhhh man. I used the cream cheese to act as a bit of a dam to hold in the filling, and the combination of vanilla bean flavoured cream cheese, and sweet mixed berry jam filling is just so good. I didn’t add any additional sugar to the cream cheese, and the super flaky pie dough isn’t sweet, so the jam centre is so, so good against the slightly tangy cream cheese. These are crazy easy to make - they have serious pop tart vibes, and can very easily be scaled up to make a bunch. You could also do them as little circle hand pies rather than the rectangles, and another great thing about them is that you can freeze them ahead of time, store them in an airtight container in your freezer, and bake them off as you need.

Use whatever flavour of jam you like in these - I used mixed berry, but they would also be so, so good with a stone fruit jam or anything berry. You could also use a store bought puff pastry - this is a choose your own adventure here, you can make as many or as few components as you like.

A few wee tips:

  • A pie dough trick I learnt from my friend Erin that is now firmly in my repertoire : After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough and getting a nice even crimp or lattice work.

  • These come out of the oven HOT. Like, take skin off the inside of your mouth hot. Make sure you let them cool down before you eat it. You’ve been warned.

  • I used homemade jam to make these because I had it on hand, but store bought is great too!

  • I added a couple of flowers I cut out from some excess pie dough. To make these I like to roll out the scrap dough and freeze briefly on a baking sheet, then cut out the shapes with pastry stamps - I have these and love them!

 

 

Mixed Berry and Cream Cheese Hand Pies

- Makes about 9 hand pies -

Pie Dough
375g (2 1/2 cups) all-purpose flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
240g (1 cup) cold water
1 cup ice
60g (1/4 cup) Apple cider vinegar
Egg wash - 1 egg whisked with 1 Tbsp water

Filling
225g full fat cream cheese, at room temperature
1/2 tsp vanilla bean paste
1/2 cup mixed berry jam or jam of your choice (I used this recipe)

Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado (raw) sugar to finish

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two rectangles, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  (See notes for rolling out dough during resting period)

 

FILLING AND ASSEMBLY

In a small bowl, combine the cream cheese and vanilla bean paste. Transfer to a piping bag fitted with a round tip.

On a lightly floured surface, roll out the pie dough into a large rectangle. If you are worried about it getting too warm and soft, you can cut it in half and do this in two parts. Using a ruler and a sharp knife or pastry cutter, cut the pastry into 3" x 4" rectangles (7cm x 10cm). You should get approximately 18 rectangles. Place the cut rectangles carefully onto a parchment paper lined baking sheet, and refrigerate for 10 mins to help firm up the pastry slightly. 

Remove the pastry rectangles from the fridge and match up into pairs. Lightly brush the edges of one piece of pastry with egg wash, then pipe a rectangle of the cream cheese mixture, and fill the centre with two teaspoons of jam. Top with a second piece of pastry, pressing down lightly around the edges to seal, ensuring that there are no air bubbles. Transfer to a parchment lined baking sheet, then use the tines of a fork to press down around the edges to help seal. Repeat with the remaining rectangles of pastry until all the hand pies are assembled. Add decorations using pie stamps by stamping out rolled out scrap pastry.

Place the baking sheet in the freezer and freeze for 30-40 minutes, or until the dough becomes very firm. If you are planning on freezing them for a longer period of time, freeze solid then transfer to an airtight plastic bag. 

While the pies are in the freezer, preheat the oven to 425°f / 220°c. Remove the pies from the freezer. Using a sharp knife, cut a cross in the top of each pie, brush with egg wash, and sprinkle with additional raw sugar. Bake for 25-35 minutes, until the pies are deeply golden brown and the juices are bubbling. Remove from the oven and allow to cool. Serve warm or at room temperature. Store leftovers wrapped in foil at room temperature. Reheat in the oven to help keep the pastry crispy. 

Mixed Berry and Cream Cheese Hand Pies - an easy flaky pie dough encases a mixed berry and vanilla bean cream cheese filling. These miniature pies are perfect for using up surplus cream cheese or jam that you may have, or for making use of slightly sad or tired berries. #handpies #easyhandpies #mixedberryjam

Cherry Slab Pie with Brown Butter Oat Streusel


 
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie

Hi hi! I am currently sitting in the middle of Toronto airport - my sister, Rich, and I are waiting for our connecting flight to Vancouver Island, where we will spend the next 10 days with family! I am so, so excited, and so ready for a wee break - it will also be peak fruit season, so I see a slab pie or two happening in the near future!

This Cherry Slab Pie with Brown Butter Oat Streusel is a little something that Jase and I whipped up a few weeks ago. Cherry pie is a fave of mine (I mean, I love all pie, but cherry is pretty high up there), and we amped it up a little by adding a brown butter oat streusel, which adds the most amazing crunch and texture to the edges, making it just a teeny bit more exciting than your average slab pie. I love slab pies for a whole lot of reasons - for starters they are amazing for feeding a crowd, but because they are a little shallower than your standard pie, you get the most amazing ratio of fruit filling to flaky pastry.

There’s not too many wee tips for this one - it’s a super simple pie, with the filling following the fruit, sugar, starch formula. When the fruit is good, you really don’t need much else. I can see this cherry pie happening at least a couple more times this stone fruit season!

A few wee tips:

  • For the pie dough, make the quantity listed twice (so make two batches of dough) rather than doing it all in one big batch. It makes it much easier to handle and greatly reduces the likelihood of over working the dough, which can give you a tough crust. You only need one quantity of water though, don’t double that.

  • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a rectangle. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

  • Cherry pie can be a little wet, so you want to leave this to set up completely before you cut into it - it’s hard to wait but it is worth it, I promise!

  • We added the streusel onto the pie after about 20 min in the oven to ensure that it didn’t brown too much before the pie did, which would have resulted in burnt streusel and pale pie dough.

  • You can also leave the streusel off if you would like, and just make the cherry slab pie.

 

 

Cherry Slab Pie with Brown Butter Oat Streusel

- Makes one 9” x 13” slab pie -

Pie Dough (see notes for instructions - make this twice to yield two larger crusts)
375g flour
2 tsp sugar
Pinch of Salt
225g cold unsalted butter, cubed
1 cup ice
240g cold water
60g Apple cider vinegar

Brown Butter Oat Streusel
225g butter
200g light brown sugar
3/4 tsp salt
1 tsp vanilla bean paste
200g flour
80g old fashioned oats

Cherrry Filling
1500g cherrries, pitted and halved
420g raw sugar
120g tapioca starch
1/2 tsp salt

Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado Sugar to finish (optional)

 

- PROCESS -

PIE DOUGH

Combine the ice, water, and cider vinegar in a bowl and stir lightly to combine. Place cups flour, salt, and sugar in a large bowl and stir lightly to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle and wrap tightly in plastic wrap. 

Repeat the process again. Place both rectangles of dough in the fridge to rest for at least two hours, or preferably overnight.

 

BROWN BUTTER OAT STREUSEL

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps.

ASSEMBLY

Have a quarter sheet pan (9" x 13" baking sheet) ready.

On a lightly floured surface, roll one of the rectangles of dough into a shape slightly larger than your sheet pan. You want it to be approximately 1/8 inch (3mm) in thickness. Line the pan, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Fold the overlapping edge under itself, pressing down with your fingers to seal. This creates a border which helps prevent the edges of the pie from shrinking. Place in the fridge while you prepare the filling and lattice. Wrap any offcuts of dough in plastic wrap and place in the fridge until needed.

Roll out the second piece of dough, and cut lattice strips - we did an angled lattice and a braided edge. Place cut out lattice pieces on a baking sheet lined with parchment paper and refrigerate until needed.

In a large bowl, combine the cherries, sugar, tapioca starch, and salt. Transfer to the pastry lined sheet pan. Top with lattice strips. Trim back any overhanging pastry, and either crimp the edge or add a braided border, fixing down with a little egg wash.

Transfer the pie to the fridge for at least 30 minutes.

While the pie is resting in the fridge,  preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. Brush the pie with eggwash and sprinkle generously with extra raw sugar. Place on the baking tray and bake for 20 minutes, or until the pastry has set and is beginning to go golden. Remove from the oven, and add the prepared streusel around the edge of the pie. Reduce the temperature 375˚f / 190˚c, return the pie to the oven, and bake until the pastry is deeply golden and the filling is bubbling, 45 to 50 minutes. 

Remove from the oven and allow to cool. Serve warm or at room temperature. 

Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie