Farmers markets are a way of life here in Seattle. Over the past three years, I’ve seen farmers retire and small vendors grow successful businesses that began in a simple market stall. It’s a wonderful thing to see a community that puts their dollars towards supporting local producers and farmers. I do my best to visit at least one farmers market a week, so I’m very happy to start sharing fun eats I develop with my haul of fresh foods.
On Friday evenings, the Phinney Farmers Market http://www.seattlefarmersmarkets.org/markets/phinney] is one of my favorite ways to wind down from a long work week and ease into the weekend. This smaller, but well stocked, neighborhood market is filled with fresh fruits and vegetables, homemade granola, locally made cheese, and ready to eat foods. To make this special treat, I picked up Sugartime peaches from Collins Orchards http://www.collinsfamilyorchards.com/index.php] and some local honey from Seattle Urban Honey http://www.seattleurbanhoney.blogspot.com], which by the way is just about the best honey I’ve ever had.
Whether you call this a tart, a galette, or otherwise – it’s simply a pie crust folded over the edges of some fruit, so rustic pie sounds about right to me. Aside from the butter, this pie isn’t filled with too many indulgent ingredients. I’m in the process of decreasing my refined sugar intake and peaches are just about sweet enough on their own. Adding just a small drizzle of honey to each pie gave a sweet boost of flavor as well.
Rustic Peach & Honey Pies – Gluten & Refined Sugar Free
Ingredients
- 44 grams sweet white rice flour
- 35 grams gluten free oat flour
- 35 grams potato starch
- 27 grams corn flour
- 27 grams arrowroot starch
- 9 grams potato flour
- ¼ tsp salt
- 1 stick cold unsalted butter, cut into ¼ inch chunks
- about ¼ cup ice cold water
- about ¼ to ½ cup additional sweet white rice flour (for rolling out your dough)
- 2 large and ripe peaches
- 2 pinches of psyllium whole husk
- 2 tsp honey
- 1 egg
Directions
- In a medium bowl, combine the flours, starches, and salt. Whisk together.
- Pour into the bowl of a food processor with the pastry attachment and add the butter chunks. Pulse until the mixture resembles pea sized crumbs.
- Slowly drizzle the cold water into the bowl while continuing to pulse. Just as the mixture begins to clump together stop adding water.
- Transfer the dough back to the medium bowl and continue to knead together by hand. Add more water if the mixture is too dry, but not enough to be sticky.
- Separate the dough in half and pat into two discs, cover each with plastic wrap, and refrigerate for at least 1 hour.
- Prep your pie crust roll out zone with 2 large squares of parchment paper and put about ¼ to ½ cup of sweet white rice flour in a cup to actively use. You’ll use one layer of parchment paper below the crust and one on top. Sprinkle the lower sheet generously with the sweet white rice flour.
- Heat your oven to 350 degrees.
- Prep a baking sheet with a sheet of parchment paper.
- In a small dish, whisk 1 egg and set aside with a pastry brush.
- Leaving the skin on your peaches, carefully run a knife around the peach twice, creating quarters. Further slice each quarter into quarters.
- Once the pie dough has hardened, remove one disc from the refrigerator and place on the bottom parchment sheet. Press the disc down with your palm as much as possible. Flip the disk, sprinkling more flour on to the bottom parchment sheet and the top of the dough.
- Place the second sheet of parchment on top and roll out the dough to a 10-inch circle.
- Carefully, transfer the dough to the baking sheet and arrange the slices from one peach in a circular arrangement in the center of the dough.
- Sprinkle the peaches with 1 pinch of psyllium whole husk and drizzle with one teaspoon of honey.
- Carefully fold the edges of the pie dough over the ends of the peaches. Press the dough over any cracks that emerge.
- Repeat steps 11-15 for the second disc of dough.
- Bake for about 1 hour or until the curst has browned and the peaches are bubbling.
- Allow to cool on a wire rack for at least 15 minutes before serving.
Makes 2 6-inch rustic pies.
Notes:
- Psyllium whole husk is my secret pie ingredient. It’s often found in the supplement section of health food stores with a big label of “Colon Cleanse”. It’s used in gluten free baking to help hold the goods together (in lieu of gluten) and does a great job of helping fruit pies to gel.
- One of the most important things with gluten free pie dough is to not let it stick to the parchment paper (or anything else). While you’re rolling out the dough, sprinkle that extra sweet white rice flour generously to avoid sticking.
- If you don’t need to be gluten free, just use one half of your favorite gluten-full pie dough recipe and skip steps 1-6 & 11-12 and follow the directions of that recipe.
Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures with others and inspire them to go new places and try new things. You can find more of her adventures on her blog, Gluten Free Travelette, where she writes about traveling, eating gluten free, and growing an edible garden.”
Blog: Gluten Free Travelette
Twitter: @GFTravelette
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This looks incredible, Adina! Thanks for sharing such a fab recipe!
Thank you Jennifer!