Sunday, August 24, 2014
Peach Pie with Spelt Crust
After seeing Leah make the Smitten Kitchen peach pie recipe, I decided to try it too. The peaches are good at our farmers market right now. I make the ugliest pies I've ever seen, but they do taste good.
I used the Cook's Illustrated vodka pie crust recipe instead of the Smitten Kitchen one, substituting half the all-purpose flour with spelt flour. I like baking with spelt flour because it has a nice, nutty flavor, but doesn't require any changes to the recipe if you only replace half. I also used Spectrum Organics butter-flavored shortening for the vegetable shortening, but I'm not sure I taste the difference. Seems like all-butter would still taste better, but would probably make me suffer more in the rolling-out process. This dough was very wet, but firmed up after a night in the fridge. I rolled it out with a lot of flour and got it into the dish with only minor casualties.
The crust came out flaky and extremely tender. The peaches were sweet enough with the small amount of sugar in this recipe. I wish I had more though. I used six and I think I should have used eight or nine.