Polka Dot Peach Pie

Polka Dot Peach Pie

Today was a perfect day in Mammoth.  While much of the state and country are having difficult weather, here it is clear and warm but breezy enough that my morning walk was pleasant.  When I returned I made a peach pie.  I've been experimenting with the use of dried tea in a pie crust.  There are so many teas available in supermarkets today that it is often challenging to find the one you want. Celestial Seasonings makes one called Lemon Zinger- an herbal tea that I thought might go with Peach Pie.  The crust is left with black polka dots from the tea.

Polka Dot Peach Pie 

Pie Crust                                                          Peach Filling

2 1/2 cups all-purpose flour                            6-8 ripe peaches

1 tea bag- Lemon Zinger (divided)                  3/4 cup sugar

     (by Celestial Seasonings)                           1/4 cup tapioca

1 teaspoon sugar                                              1 tablespoon Peach Schnapps

1 teaspoon salt                                                 2 teaspoons unsalted butter, cut into small pieces

1 cup unsalted butter, cold                               1 tablespoon heavy cream

Ice water (amount to be determined

To make the crust:

• Fill a glass measuring cup with ice and water.  Set aside.
• Place flour in a mixing bowl.  Open the tea bag, saving 1/4 teaspoon dry tea for the topping.  Sprinkle remaining tea into the flour.  Place flour/tea mixture, sugar, and salt into the bowl of a food processor.  Mix a few seconds to combine.  
• Cut small pieces of the butter and place into the flour mixture.  Pulse 12-15 times.
• Remove ice from water.  Turn the processor to the ON position.  Very slowly add the cold water through the tube as the dough turns in the processor.  Add only enough of the water to moisten the dough and make it stick together.  It will turn into a large ball shape.  

Divide the dough in half and refrigerate, wrapped until chilled.  

To make the filling combine peach slices, sugar, tapioca and Peach Schnapps into the mixing bowl. 

Roll out the bottom crust and place in a pie pan overlapping the edge by about 1 inch.  Add the peach filling and dot with butter pieces which have been cut into small pieces.  Roll out the top crust.  Place over the pie, pinching the edges to seal in the filling and trim off excess.  Combine the heavy cream with remaining dry tea and brush over top crust.  

Bake in a preheated 400 degree oven for 10 minutes. 

Reduce heat to 350 degrees and continue to bake 40-45 minutes or until golden brown.

 

Making Sun Tea in the Solarium Window

Make the sun tea by filling a carafe with fresh water. Place one family sized tea bad (for iced tea) into the water and place the carafe in a sunny window.
Leave in the sunny window until the water turns the desired color.