PEACH & RYE PIES
- Harken
- Jun 21
- 1 min read
For feeling happy.

Rye Crust:
½ cup rye flour
1 cup flour (plus extra for flouring surface)
1 ½ sticks butter (12 tablespoons)
¼ tsp salt
¼ cup water (potentially a bit more if need be).
Mix together the flours and salt. Cube the butter and add in, using your hands to work it in until it resembles pebbles. Add in the water slowly and shape until it forms a dough (if it’s not forming add in 1TB more water until it does). Place in freezer while you make the peach filing.
Once you’ve made the peach filling roll the dough out and punch out into circles. You want an even amount since you’re making sandwiches essentially. Top ½ of the circles with peach filling and cover with the other crust lid. Press down on the edges with a fork, slice an opening in the middle with a knife and cover with raw sugar.
Bake in a 350 degree oven for 20-25 minutes, until they are golden brown!
Peach Filling:
6 peaches - cubed
½ cup brown sugar
½ tsp cinnamon
Mix it all together
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