This pie is not perfect. I am not a fan of perfect, but a lover of the wonderful imperfections that make up all of the things I consider beautiful. I learned many years ago this is what is known as wabi-sabi. I have always been this way and really do not have much patience with folks who like “everything just perfect”. Years ago I did not know it was a real thing, a traditional Japanese aesthetic. Wabi loosely means rustic simplicity, a beauty that is neither permanent nor complete. Sabi is to take pleasure in the imperfect. This is my Wabi Sabi Peach Pie, my favorite kind!
This pie is made using store-bought pie crusts with a scattering of freshly grated nutmeg on the bottom, fresh peaches, a splash of Lillet Blanc Dessert Wine and Hibiscus Vinegar, granulated cane sugar tossed with a bit of cornstarch, fresh lemon zest and juice. That’s all.
Refrigerator pie crusts have gotten a bad rap. They are quick and easy and can be gussied up with herbs and spices. They always stay crispy, even the bottom crust and the flakiness is just great. I keep them on hand in my freezer as a pantry staple, especially in the summer for quick pies and cobblers.
Fresh nutmeg grated over the bottom crust.
Spring-form pans are my favorite “pie pans”. You can remove the sides of the pan for easy slicing. I cut the top crust into strips with a fluted pastry cutter and then placed the strips over the filling in a loose concentric circle pattern. A dusting of sugar and this pie was ready for the oven.
I love all the crispy, crusty edges, no sogginess and perfectly imperfect.
Warm pie, cold ice cream. The “wabi” and the “sabi”.
Wabi Sabi Peach Pie
- 6-8 fresh ripe peaches, peeled & sliced
- 2 tablespoons fresh lemon juice
- zest of one lemon
- 1/4 cup Lillet Blanc Dessert Wine (or any white dessert wine)
- 1/4 cup Hisbiscus Vinegar (or you can use pomegranate or cherry or apple)
- 1 cup granulated cane sugar + extra for topping
- 1/4 cup cornstarch
- pinch of kosher salt
- 1/2 teaspoon freshly ground nutmeg (or 1/4 ground)
- 1 box (2 crusts) store-bought pie crusts (or enough homemade pie crust for top and bottom crust)
- Preheat oven to 375 degrees.
- Remove one pie crust from packaging and place on lightly floured surface. Give it a few rolls with a rolling pin. Place in the bottom of a spring-form pan fitting it into the bottom and partially up the sides. Don’t worry if crust edges are not even.
- Scatter nutmeg over the bottom crust.
- Remove second crust from packaging and give it a few rolls with the rolling pin as well. Using a crimped pastry cutter cut into strips.
- In a bowl toss together the peaches, lemon juice and zest, Lillet and hibiscus vinegar.
- In another bowl toss together the sugar, cornstarch and salt. Add this to the peaches and toss well.
- Fill bottom crust with the peach filling.
- Arrange strips of crust over the top of the filling in a loose concentric circle. Strips can overlap to cover the pie. Sprinkle extra sugar over crust.
- Place filled springform pan on a sheet pan and place in the oven to bake for 40-50 minutes or until pie crust is golden brown and filling is bubbly and thickened.
- Remove pie from oven and place on a cooling rack. After about 20 minutes. remove the springform sides and continue cooling. Pie is wonderful sliced while warm and served with a scoop of vanilla ice cream.