Ingredients

FOR THE RYE PIE CRUST

• 45 gram Organic Dark Rye Flour (I used Bob’s Red Mill)
• 46 gram Organic all-purpose flour
• 3/8 tsp salt
• ½ tsp PureCane
• 71 gram cubed cold organic butter
• 3 Tbsp iced water

FOR THE FLAUGNARDE BASE

• 2 large pastured egg yolks
• 3 oz organic heavy cream
• 24 gram Purecane™ zero calorie baking sweetener (or more depending on sweetness of peach)
• Rounded ¼ tsp lemon zest (about half the zest of a medium lemon)
• 10 medium sized fresh organic basil leaves (or more if desired)
• 1 large organic peach
• Pinch of salt
• 21 gram organic all-purpose flour

Directions

FOR THE RYE PIE CRUST

1. Prepare pie crust. 

*This part can also be done using a food processor.

 

2. Cut cold butter into ½ inch sized cubes and place in the freezer for a few minutes. 

 

3. Combine water (at least 3-4 tablespoons) with ice in a bowl. 

 

4. In a separate bowl, combine and mix flours, salt, and Purecane baking sweetener. Add cold butter cubes and toss to coat cubes in flour. 

 

5. Spread flour and butter mix onto a clean workspace and slightly chop butter with a bench scraper. 

 

6. Use a rolling pin to flatten butter into little “sheets” in a flour mix. Scrape rolling pin when necessary to remove butter.

 

7. Scrape together the mixture and roll some more. Repeat a few times and then gather mixture to form a well. 

 

8. Add two tablespoons of ice-cold water. Use a bench scraper to scoop flour mixture over water and incorporate. 

 

9. Roll out and use a bench scraper to fold dough over. 

 

10. Add another tablespoon of iced water and repeat. 

 

11. Dough should be a little shaggy. If still dry, add ½ teaspoon of water and repeat the process of rolling and folding over.

 

12. Gather dough onto a sheet of parchment paper and shape into a disc. Wrap and chill in the refrigerator for an hour minimum or overnight.

 

13. After an hour or more of chilling, remove pie dough from the fridge and dust the workspace with a little flour. 

 

14. Roll pie crust into a circle about 1 inch larger than pie pan (flipping over and dusting with a little flour if necessary). 

 

15. Transfer and center pie crust into pan and press in starting at the base. At any point, if the pie crust starts to feel warm, chill in the freezer for a few minutes.

 

16. Decorate pie crust as desired.

 

17. Using a fork, poke holes at base and sides of pie crust to allow air to escape while par-baking. 

 

18. Take a sheet of parchment paper and place inside the pie crust, gently pressing in at base. 

 

19. Fill with baking beans, rice or legumes to weigh pie crust down.

 

20. While the oven preheated to 425 F, keep the pie crust chilled in the freezer. Place pie on a baking sheet and bake at 425 F with weights (baking beans) for 15 minutes on the bottom rack. 

 

21. After 15 minutes, remove pie from the oven and remove parchment paper with baking beans. Bake for another 15 minutes. 

 

22. Remove pie crust from oven, brush with egg wash to seal base and give a shiny coat to the crust.

FOR THE FLAUGNARDE AND ASSEMBLE PIE

1. Preheat the oven to 380 F. Combine egg yolks and Purecane baking sweetener in a bowl and mix immediately until smooth. 

 

2. Add a pinch or two of salt and mix. 

 

3. Add heavy cream and mix well. 

 

4. Zest half a medium lemon (rounded ¼ tsp of zest) and chiffonade basil leaves.

 

5. Add to mix and whisk. Sift flour and whisk until smooth.

*At this point, I tasted my custard for desired sweetness.

 

6.  Slice peach into small wedges (however thin or thick you’d like). 

*Tip: If peach skins aren’t your thing, peel before slicing.

 

7. Fill pie with custard and assemble peaches.

 

8. Cover pie crust with foil to avoid burning.

 

9. Place on a baking sheet on the bottom rack and bake until an inserted toothpick comes out clean.

 

10. Garnish with a little fresh basil.

Notes

• Glass pie pan would probably work best. I used a ceramic dish which takes longer than glass or metal. 
• For a standard 9 inch pie, double all ingredients including pie crust (baking time may vary). You may need 3 or more peaches.
• Pie dough can be made using a food processor instead of by hand.
• Butter should be kept cold, so it is necessary to work quickly and avoid touching butter with warm hands. Chill in the freezer for a few minutes if it starts to warm up.
• I used Bob’s Red Mill organic Dark Rye Flour.
• Peaches can be peeled and assembled as desired.