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Peach Pistachio Pie


    Here’s the perfect way to put those end-of-season peaches to good use. Ginger adds a little zing. Of course, feel free to serve à la mode.


    1/2 cup (125 mL) organic rolled oats
    1/3 cup (80 mL) unsalted shelled pistachios
    2 1/2 lb (1.25 kg) peaches (about 6 fruits)
    3 Tbsp (45 mL) maple syrup
    1 Tbsp (15 mL) lemon juice
    2 tsp (10 mL) grated fresh ginger
    3/4 tsp (4 mL) cinnamon
    Prepared spelt pie dough (see recipe here)
    1 large free-range egg, beaten

    Preheat oven to 375 F (190 C) and set rack in bottom third of oven.

    Place oats and pistachios in food processor container and grind until broken up into small pieces.

    Slice an X in bottom of each peach. Place in pot of boiling water for about 20 seconds and remove with slotted spoon. Once cool enough to handle, remove skins. Slice peaches and mix with oat-pistachio mixture, maple syrup, lemon juice, ginger, and cinnamon.

    Roll 1 portion of prepared pie dough between 2 sheets of parchment paper into roughly a 12 in (30 cm) circle. Peel off top sheet and invert dough into lightly greased 9 in (23 cm) pie pan. Peel off remaining paper. If needed, trim crust with kitchen shears so it overhangs edge of pan by about 1 in (2.5 cm). Pour peach mixture into pie shell.

    Roll remaining portion of dough between sheets of parchment paper into a circle slightly smaller than bottom round. Peel off top sheet and invert dough onto pie mixture. Peel off remaining paper. If needed, trim top crust so it overhangs evenly. Tuck top crust under bottom crust, sealing them together and making a plump edge. Use both hands to pinch (flute) edge of crust by pushing the thumb of one hand in between the thumb and index finger of the opposite. Brush top and edge with egg, and use paring knife to slice 6 steam vents in top crust.

    Bake pie for 45 minutes, or until top is golden brown. Let cool for about 30 minutes before slicing.

    Serves 10.

    Each serving contains: 398 calories; 8 g protein; 22 g total fat (12 g sat. fat, 0 g trans fat); 45 g total carbohydrates (15 g sugars, 7 g fibre); 127 mg sodium

    Peachy Keen

    One of summer’s quintessential fruits, peaches are a source of vitamins A and C, and heart-healthy potassium.

    source: "Life of Pi(e)", alive #383, September 2014


    Peach Pistachio Pie




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