RYE PIE DOUGH
- 2 cups Swany White purpose flour
- 1/2 cup Swany White rye flour
- 1 tbsp granulated sugar
- 1 teas fine sea salt
- 1 cup unsalted butter cold and cut into 1/2″ cubes
- 3 tbsp Rye whiskey + 1 teas for egg wash
- 3-5 tbsp ice cold water
- 1 egg
- 1 tbsp sparkling sugar or turbinado sugar
RYE WHISKEY PEACH PIE FILLING
- 6-8 medium peaches
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup rye whiskey
- 2 tbsp tapioca starch / tapioca flour
- 1 teas pure vanilla extract
- 1 tbsp cold butter chopped into 1/8″ cubes
- 1 teas cinnamon
RYE PIE DOUGH
- Place the Swany White flour, Swany White rye flour, sugar and salt in a mixing bowl with high sides and mix together.
- Cut the cold butter into 1/4″- 1/2″ cubes. Put back in the fridge for several minutes to ensure the butter is firm.
- Place the flour mixture and cubed butter in a food processor and gently pulse until the flour changes from silky to crumbly; just a couple of pulses. **If you don’t have a food processor, you can easily cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or even using g your fingers. Be careful that the butter does not start to melt.**
- While pulsing, gently pour the rye whiskey through the feed tube just until combined or If you aren’t using a food processor, use a pastry blender or fork to combine the rye whiskey into the dough. Pour into bowl and check the dough’s moisture by taking a handful, if it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a pastry blender. blender or fork to combine the rye whiskey into the dough.*Be careful to add only as much water as it takes to combine the dough into a ball or disk. If you need to add more water, make sure the ingredients are still cold.
- Form the dough into two disks and wrap them in plastic. Chill for at least 8 hours, up to 24 hours before rolling and forming.
RYE WHISKEY PEACH PIE FILLING
- Halve and pit the peaches. Then slice them into 1/4″ thick slices and peaches in a large mixing bowl and toss with the rye whiskey, vanilla, sugars and cinnamon. Set aside for at least 15 minutes to allow the peaches to releases juices.
- In a small bowl, stir the tapioca starch together with a few tablespoons of the peach juices to form a slurry and mix the slurry with the peaches for thickening.
SHAPING THE RYE RYE PEACH PIE
- While the peaches are soaking, set the dough disks on the counter for a about 5 minutes before rolling.
- On a lightly floured surface, Roll out the first disk into a 12″ round about 1/4″ – 1/8″ thick.
- Transfer the dough disk into a 9″ pie dish, leaving a 2″ overhang all the way around. Make sure there are no gaps and place in the fridge while you roll out the top.
- Roll the second dough disk into a round shape 1/4″ – 1/8″ thick. Using a pizza cutter or small knife, cut the dough into 1″ – 1 1/2″ wide strips.
- Fill the bottom crust with the peach filling so that if forms a slight mound in the center and the top with the butter cubes.
- Arrange half of the dough strips horizontally over the filling, evenly spaced out. Use the longer strips in the center and the shorter strips towards the edge. Gently fold back every other strip just past the center and lay another long strip across the pie, perpendicular to the horizontal strips. Unfold the strips to their original position, back over the top of the perpendicular strip. Repeat this process weaving each piece to create a beautiful top.
- Trim away any extra long edges and tuck the edge underneath itself to form a ring around the edge of the pie dish. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger knuckle on the other.
- Place pie in the freezer for at least 1 hour before baking (or while oven pre-heats at a minimum).
- Preheat the oven to 400° F.
- Whisk the egg and 1 teas of rye whiskey until blended. Gently brush the top and fluted edges of the pie with the egg wash. Sprinkle with sparkling or turbinado sugar.
- Bake at 400° for 20 minutes, then lower the temperature to 350° and bake for another 30-45 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning.
- Allow to cool on a rack for at least 1-2 hours before slicing.