Menu

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 Culinary Grade Matcha
    • 1 cup unsalted butter, cold and 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 and Matcha.
    2. Add the butter and work in using your hands until a pea sized crumb mixture is formed.
    3. Add the vanilla and ice water a Tbsp at a time until the dough begins to come together.
    4. Divide dough into two even discs and 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 and nutmeg. Set aside until ready to use.

    Assembly

    1. Roll out one disc of dough to a ¼" thick circle. Gently lift & transfer to a 9" 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 ¼" 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 375F.
    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 Grade Matcha used in this recipe: