This humble pie filled with a juicy tart peach filling and flakey crust is my go to pie recipe when I want to impress.
Late summer peaches (or even frozen ) are my favorite fruit. The tender tartness enveloped in a flakey buttery crust is the perfect ending to those late September BBQ’s or football parties. You can make this pie the day before and it will be divine. Give yourself plenty of time- the filling needs a full 4 hours to set up when it comes out of the oven.Jump to Recipe
Why vodka in the pie crust ? As the alcohol evaporates it “lifts” the dough creating even more air and flakiness to your crust.
The best part of baking a pie is that even though the crust may look a mess before baking, a little egg wash and sanding sugar can transform the mess into something sublime.
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