matcha peach pie


bring it on peach season!!!! before i dive head first into fall, i want to end the summer off right with a couple delicious peach based desserts. peaches are in abundance here & i can't be the only one who bought way more then they can eat. what do you do when you can't eat all the fruit? bake all the fruit. i feel like it isn't really august without baking a peach pie.

i know, turning on that oven to make pie can get a bit hot inside, but when has a pie never been worth a little heat? instead of doing a traditional crust, i decided to mix things up & try my hand at a matcha infused crust! it is so good. the matcha flavour isn't over powering, but you can taste it in each bite. plus it makes for the most beautiful & unique green crust. i find using a quality matcha is important, as it gives the purest green tea flavour. i always use aiya's cooking grade matcha in all my cooking & baking. i can't wait to try this crust in an apple or pumpkin pie next!

now let's spend the last few weeks of summer in the best possible way, with peaches galore! up next i'll be sharing a dessert using coconut + white flesh peaches.



for the dough

  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 1 tablespoon aiya's matcha powder (i use the cooking grade variety)
  • 1 cup unsalted butter, cold & cubed
  • 1 teaspoon pure vanilla extract
  • 1/2 cup ice water
  • 1 egg, for egg wash

for the filling

  • 6-8 ripe peaches, thinly sliced
  • 1/2 cup brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons corn starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


for the dough

  • in a large mixing bowl sift together the flour, sugar, salt & matcha powder.
  • add the butter & work in using your hands until a pea sized crumb mixture is formed.
  • add the vanilla & ice water a tablespoon at a time until the dough begins to come together.
  • divide dough into two even discs & wrap in cling wrap. refrigerate for 60 minutes, or over night.

for the filling

  • in a large mixing bowl toss together the peaches, brown sugar, lemon juice, vanilla, cornstarch, cinnamon & nutmeg. set aside until ready to use.

to assemble

  • roll out one disc of dough to a 1/4 inch thick circle. gently lift & transfer to a 9-inch pie plate.
  • trim edges leaving a slight overhang.
  • transfer the filling to the pie and evenly distribute the peaches.
  • roll out the remaining disc of dough to a 1/4 inch thick & cut into strips. decorate the top in a lattice pattern, or as desired. fold under the edges & crimp.
  • brush the top with egg wash & let chill in the fridge while you preheat the oven to 375 degrees.
  • bake for 50 minutes, until the crust is golden brown & the fruit filling is bubbly.
  • let cool to room temperature before serving, about 2 hours.
  • serve with vanilla ice cream or fresh whipped cream!