As the month of August comes to an end so does peach season in the south. Before the last of the peaches were gone I got some fresh ones from the Farmers Market.
This weekend was so much hotter than expected… and peach green tea was sounding super refreshing! Then I had the idea of peach pie with green tea in the crust! So here is my little experiment that turned out amazing!!!
Peach pie with Green Tea crust
2/3 cu plus 2 Tbs shortening
2 cups flour
1 tsp salt
1 individual bag of green tea (I used Twinings Green Tea with Jasmine!)
4 to 5 Tbs cold water (tip put ice cubes in the water ahead of time)
Mix all ingredients with a pastry blender or fork. Or if you’re like me just get elbows deep in it! Mixing with your hands lets you feel the pastry and will avoid over working it. Over worked the pastry makes a tough crust…
Split pastry in half and refrigerate while you mix up the filling. Once pastry is cooled roll out your pastry to fit a 9-inch pie pan. My pie has a full top pastry with vents, this pie will also do wonderful with a lattice top.
2/3 cup sugar
2 Tbs corn starch
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp lemon juice
6 medium peaches peeled and sliced
1 Tbs cold butter
Put everything except the butter in a mixing bowl and mix! Pour into bottom piecrust. Before placing the top crust, put small slices of cold butter around top of filling.
Bake at 425 degrees F for 40 min or until filling is boiling and crust is starting to brown.
Top with homemade whipped cream!!
1 ½ cup heavy cream
4 big Tbs confectioners sugar
½ tsp vanilla extract