Ingredients
Units
Scale
- Crust{This makes enough for two crusts, so freeze half for another time!}
- 2 cups white whole wheat flour
- 1 cup whole wheat flour (not stone ground)
- 1 cup almond meal
- 1.5 Tbsp sugar
- 1 tsp salt
- 1 1/2 cups cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten
- 1 tsp white vinegar
- 1/2 cup ice cold water
- 1/3 cup sliced almonds
- for brushing: 1 egg + a few drops of water, beaten together
- Filling
- 1/2 cup lightly packed fresh basil leaves
- 1 1/2 Tbsp cornstarch
- 1 1/2 Tbsp sugar
- 1/4 tsp salt
- 3 large peaches, sliced into 1/4 inch slices
- fresh basil and powdered sugar for garnish
Instructions
- To make the crust, whisk together the flours, sugar, and salt. Cut in the butter until no pieces are larger than pea-sized (I use my food processor for this, but you can use a pastry cutter, two forks, or your fingers).
- Mix together the egg, vinegar, and half of the water. Pour over the flour mixture and pulse to distribute, then add the rest of the water and continue to pulse until the dough comes together. NOTE: Depending on your whole wheat flour, you may need to add slightly more water! This will vary greatly depending on brand/type, so go by feel!
- Turn the dough out onto a clean countertop and knead once or twice to bring it all together. Divide into two discs, wrap in plastic wrap, and refrigerate for 30 minutes before proceeding. You can also freeze one disc at this point for later use.
- In a clean food processor or blender, combine the basil, cornstarch, sugar, and salt. Pulse until the basil is finely chopped and the entire mixture is homogeneously green. It will be a little bit wet.
- Toss the sliced peaches with the basil mixture until fully coated.
- On a lightly floured surface, roll the refrigerated dough into a rough circle (it does not need to be perfect) about 1/4" thick. Pour the peaches into the center of the crust, and fold the edges up around the fruit.
- Brush the crust with the egg and water mixture, and press the slivered almonds into the exposed crust. Sprinkle with extra sugar, if you want.
- Bake at 400F for 40-45 minutes, or until the crust is golden and the almonds are browning. Tent with foil if you need to (If it is darkening too quickly).
- When it's done, remove from the oven, sprinkle with powdered sugar and garnish with fresh basil.