This recipe comes to us from Pastry Chef Manuel Ortega at Napa Valley Grille in Westwood – his new Rose-Scented Peach Pie takes a traditional fruit pie to the next level by adding a unique floral element to complement the sweet taste of summer’s favorite stone fruit.
At Napa Valley Grille, our menus reflect the best local fruits and vegetables of the season, so my goal with this new pie was not only to complement Executive Chef Joseph Gillard’s new summertime dishes with seasonal creations inspired by all the delicious stone fruits around us, but also to incorporate new elements like the essence of rose petals. Rose is having a ‘moment’ in the dessert world, and our guests love the combination of the delicate aroma of roses, the classic taste of fresh peaches, and the slight tang of the housemade Sour Cream Sorbet we serve on the side. – Chef Ortega
Be sure to stop by Napa Valley Grille tonight from 5-11pm BBQ-inspired menu specials, summertime tunes on the outdoor patio, and complimentary wine tastings as part of the restaurant’s new monthly non-profit Westwood LIVE series.
Keep reading for the recipe…
Yields one 9-inch covered pie or six individual 3-inch uncovered pies
For the Crust:
4 oz chilled unsalted butter
1.5 cup all purpose flour
1 tsp kosher salt
4 TBSP iced water
For the Filling:
7 large ripe peaches
1 cup granulated sugar
Juice of 1 lemon
Unsprayed petals of 1 large rose or 1/2 tsp of rose water
3 TBSP cornstarch
1. Preheat oven to 425 degrees F.
2. Break butter into salt and flour with a pastry cutter as quickly as possible to prevent warming. It’s best not to touch directly with hands because the body heat will begin to melt the butter.
3. Once this mixture resembles coarse oatmeal, quickly add the ice water, fluffing until no loose flour remains. Turn onto a floured table and compress with heels of hands until dough is formed. Wrap in plastic and refrigerate for at least 1 hour.
4. Pit and slice peaches and mix with the remaining ingredients. Set aside for no longer than 15 minutes or the peaches will lose all their juices.
5. Assemble pies by rolling out the dough 1/8 inch thick and lining the pie mold of choice. Fill with fruit pressing gently, and if wanted add a lid of pastry, cutting a vent or two to allow steam to escape.
6. Sprinkle pie with sugar and bake for 20 minutes at 425 degrees, then lower temperature to 350 degrees for another half hour.
7. Let pie cool completely before handling.
Note: Smaller pies will cook more quickly. Allow 15 minutes at 425, and 15 minutes at 350, or until golden brown and the filling bubbles vigorously.