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Matcha Peach Pie

Feeling peachy with this pretty Matcha Peach Pie! Beneath the Matcha-infused crust lies a scrumptious baked peach filling.

Makes 1 pie.

An original recipe prepared for us by modest marce.

Ingredients

    Dough

    • 3 cups all purpose flour
    • 1 Tbsp sugar
    • 1 tsp sea salt
    • 1 Tbsp Aiya Cooking Grade Matcha
    • 1 cup unsalted butter, cold & cubed
    • 1 tsp pure vanilla extract
    • ½ cup ice water
    • 1 egg, for egg wash

    Filling

    • 6-8 ripe peaches, thinly sliced
    • ½ cup brown sugar
    • 1 Tbsp lemon juice
    • 1 tsp pure vanilla extract
    • 2 Tbsp corn starch
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg

Directions

    Dough

    1. In a large mixing bowl sift together the flour, sugar, salt & Matcha powder.
    2. Add the butter & work in using your hands until a pea sized crumb mixture is formed.
    3. Add the vanilla & ice water a tablespoon at a time until the dough begins to come together.
    4. Divide dough into two even discs & wrap in cling wrap. refrigerate for 60 minutes, or over night.

    Filling

    1. In a large mixing bowl toss together the peaches, brown sugar, lemon juice, vanilla, cornstarch, cinnamon & nutmeg. Set aside until ready to use.

    Assembly

    1. Roll out one disc of dough to a 1/4 inch thick circle. Gently lift & transfer to a 9-inch pie plate.
    2. Trim edges leaving a slight overhang.
    3. Transfer the filling to the pie and evenly distribute the peaches.
    4. Roll out the remaining disc of dough to a 1/4 inch thick & cut into strips. Decorate the top in a lattice pattern, or as desired. Fold under the edges & crimp.
    5. Brush the top with egg wash & let chill in the fridge while you preheat the oven to 375 degrees.
    6. Bake for 50 minutes, until the crust is golden brown & the fruit filling is bubbly.
    7. Let cool to room temperature before serving, about 2 hours.
    8. Serve with vanilla ice cream or fresh whipped cream!

    Click below to purchase the culinary Matcha used in this recipe: