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Rye Rye Peach Pie Recipe

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4.3 from 30 reviews

  • Author: Ava
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Description

This Rye Rye Peach Pie is a rustic and flavorful twist on the traditional peach pie, combining a unique rye flour crust with a peach filling infused with rye whiskey. The pie features a beautiful lattice top crust woven with strips of rye dough, delivering a perfect balance of sweet, tangy peaches and a subtle boozy warmth. Ideal for summer gatherings, this dessert is baked to a golden perfection with a flaky, tender crust and juicy, spiced peaches inside.

Ingredients

Crust Ingredients

  • 2 cups all purpose flour
  • 1/2 cup rye flour
  • 1 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1 cup unsalted butter, cold and cut into 1/2″ cubes
  • 3 tbsp rye whiskey (plus 1 tsp for egg wash)
  • 3-5 tbsp ice cold water
  • 1 egg
  • 1 tbsp sparkling sugar or turbinado sugar

Peach Filling Ingredients

  • 6-8 medium peaches (preferably Red Top or yellow), halved, pitted, and sliced 1/4″ thick
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup rye whiskey
  • 2 tbsp tapioca starch (tapioca flour)
  • 1 tsp pure vanilla extract
  • 1 tbsp cold butter, chopped into 1/8″ cubes
  • 1 tsp cinnamon

Instructions

  1. Prepare the Rye Pie Dough: In a large bowl, whisk together all purpose flour, rye flour, sugar, and salt. Cut the cold butter into 1/4″ to 1/2″ cubes and chill briefly. Use a food processor to pulse the flour mixture with the cubed butter until the texture becomes mealy, or use a pastry blender or fingers to cut the butter in manually without melting it.
  2. Add Liquids and Form Dough: While pulsing in the food processor, slowly add the rye whiskey through the feed tube until combined. If the dough seems dry, gradually add ice cold water one tablespoon at a time until the dough holds together without excess moisture. If not using a food processor, incorporate the rye whiskey and water with a pastry blender or fork. Form dough into two disks, wrap with plastic, and chill for 8 to 24 hours.
  3. Prepare the Peach Filling: Slice peaches into 1/4″ thick pieces and place in a large bowl. Toss with rye whiskey, vanilla extract, brown sugar, granulated sugar, and cinnamon. Let the mixture sit for at least 15 minutes to release juices. In a small bowl, mix tapioca starch with some peach juices to make a slurry, then gently combine it with the peaches to thicken the filling.
  4. Roll Out Dough Disks: Let dough disks sit at room temperature for 5 minutes. On a lightly floured surface, roll the first disk into a 12″ round about 1/4″ to 1/8″ thick. Carefully transfer to a 9″ pie dish leaving a 2″ overhang. Chill in the fridge while rolling out the second disk.
  5. Cut and Weave Top Crust: Roll out the second dough disk to the same thickness and diameter. Cut dough into 1″ to 1-1/2″ wide strips. Fill the bottom crust with peach filling, mounding slightly, and dot with cold butter cubes. Arrange half of the dough strips horizontally over the filling. Fold back alternating strips to add perpendicular strips, weaving them for a lattice pattern. Trim excess dough, tuck edges under, and flute the pie rim.
  6. Chill or Freeze Before Baking: For best results, freeze the assembled pie for at least 1 hour to help the crust hold its shape. If you cannot freeze, chill the pie while preheating the oven.
  7. Preheat Oven and Apply Egg Wash: Preheat oven to 400°F. Whisk the egg with 1 tsp rye whiskey for the egg wash. Brush the pie crust top and edges with the egg wash and sprinkle with sparkling or turbinado sugar.
  8. Bake the Pie: Bake at 400°F for 20 minutes. Then reduce heat to 350°F and bake for an additional 30 to 45 minutes, rotating the pie halfway through. Bake until filling is bubbly and crust is deep golden; cover edges with foil if browning too fast. Add 10 to 25 minutes extra baking time if baking from frozen. Test doneness by inserting a toothpick into peaches; should be soft.
  9. Cool and Serve: Let the pie cool on a wire rack for 1 to 2 hours before slicing. Serve with vanilla ice cream and an optional side of rye whiskey for extra indulgence.

Notes

  • Use cold ingredients to keep the butter from melting, ensuring a flaky crust.
  • Adjust water quantity carefully; slightly dry dough is better than too wet.
  • Freezing the pie before baking helps the lattice crust hold its shape and prevents shrinking.
  • If the dough warms and becomes soft while working, chill it briefly in the refrigerator to firm up.
  • Cover pie edges with foil or a pie shield if they brown too quickly during baking.
  • The tapioca starch slurry thickens the filling and prevents a soggy bottom crust.
  • Letting the pie cool fully before slicing ensures cleaner cuts and better filling set.
  • Fresh peaches like Red Top or yellow varieties work best for optimal sweetness and texture.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 50 to 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/rye-rye-peach-pie-recipe/