Recipe: Summer Farmer’s Peach Pie

PIE-A-DAY #8

When Josh Graves, Pastry Chef at Ray’s and Stark Bar, was planning his wedding, he picked a peach farm for the venue and he turned to Patina Restaurant Group‘s Executive Pastry Chef Philippe Muze for the dessert. Instead of cake, Muze used the farm’s peaches to create pies with gluten-free crust and vanilla crème chantilly. He served the pies with bowls of ice cream.

Keep reading for Muze’s recipe for Summer Farmer’s Peach Pie, and click here to enter YOUR delicious pie (or pies) in the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA.

Summer Farmer’s Peach Pie

Gluten-Free Pie Crust

2 ½ cups Gluten-free flour

½ cup Corn starch

1 tbsp Salt

2 ½ cups Butter

10 tbsp Cold water

Directions

• Mix together flour, corn starch, salt and cold butter until mixture has a sandy texture

• Add cold water and mix until smooth

• Let mixture cool down in a refrigerator

• Once cool, pour mixture into aluminum pie mold and bake at 320F

Tip: To ensure crust shape, use parchment paper and beans to secure the dough

• For pie decorations, bake access pie mixture on tray for crumble

Roasted Peaches

3 lbs Fresh picked peaches

½ cup Honey

1 tsp Fresh sprig of Thyme

1 tsp Fresh sprig of Rosemary

1 cup Corn starch

Directions

• Preheat the oven at 350F

• Mix together all the ingredients and bake in the oven until soft texture

Tip: The peaches have to be baked but make sure they are not falling apart

• Let mixture cool down before removing the thyme and rosemary

• Strain mixture and set peaches aside

• Thicken the peach juice by adding in a bit of water and cornstarch

• Pour the roasted peache juice in a pan and bring it to boil

• Temper the cornstarch mix with the hot peach juice

• Mix and bring to boil again

• Remove mixture and let it cool before mixing in the baked peaches

Tip: Not all peach juice mixture will be needed

• Pour peach filling into the crust and bake at 275F or until peaches are fully baked

Tip: Remove any parchment paper and beans from baked pie crust prior to adding pie filling

• Remove and let cool

Tahitian Vanilla Crème Chantilly

10.5 oz Heavy cream

2 tbsp Powdered sugar

½ of a vanilla bean

Directions

• Combine the heavy cream, sugar and the vanilla bean in medium bowl

• Whip until firm texture

• Using a piping tip (like a star tip) for piping a whipped cream border on the outside rim of the pie and add a rosette in the middle

• Sprinkle the crushed crumble on top of the Tahitian Vanilla Chantilly

• Sprinkle a little bit of powdered sugar for decoration

• Serve with vanilla ice cream, mixed berries sorbet or peach apricot sorbet