Peach Pie
Author: Adapted from The BeetleBung Cookbook
  • Dough:
  • ¾ cup all-purpose flour
  • ¼ cup whole wheat flour
  • ¼ cup cornmeal (simply omit for a lighter, less crunchy crust)
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) cold butter, cut into pieces
  • About ¼ cup ice water
  • Filling:
  • 2 pounds slightly under-ripe peaches
  • 3 TBSP sugar
  • 2 TBSP tapioca flour or 1 TBSP cornstarch or arrowroot
  • 1 tsp apple cider vinegar
  • 1 egg, beaten
  • 2 TBSP butter, cut into pieces
  1. Combine the all-purpose and whole wheat flours in a bowl. Mix in the cornmeal (or omit), sugar, and salt. Using your fingers (or a pastry cutter), work in the butter and only enough water so the dough can be formed into a ball. Wrap the dough in plastic and refrigerate for at least 1 hour.
  2. On a floured surface, roll dough into a 14-inch round. Transfer the round to a floured baking sheet and refrigerate for 15 minutes.
  3. Heat the oven to 400°F.
  4. Peel, pit and cut peaches into rough cut wedges or slices. Mix peaches in a bowl with sugar, tapioca flour, and vinegar and set aside to marinate for about 10 minutes.
  5. Spoon the mixture into the center of the chilled dough round, leaving excess marinade in the bowl so that the resulting pie is not mushy. Fold the dough up around the filling, moving in a circular direction, overlapping each fold on to the next, creating an overlapping edge about 2 inches wide. Pinch and crimp the edges, folding over or snipping off excess dough to expose fruit filling, and then brush lightly with some of the beaten egg (toss out the excess egg mixture.) Dot the exposed fruit filling with the butter. Bake until the crust begins to color, 10 to 15 minutes. Reduce the heat to 325°F and bake until the crust is golden and the filling is bubbly, about 30 minutes longer. Allow the tart to cool, then slice and serve right from the baking sheet.
Recipe by Yvonne Cornell at