Thanksgiving is pie season. We all know that. But it’s not typically considered peach pie season. We make peach pies when the summer sun brings us fresh peaches. Does that mean no peach pies this time of year? It doesn’t have to. Have you considered a dried peach pie?
Dried peaches are something I buy year-round. So it’s stands to reason that I could make a dried peach pie anytime I like, year-round.
One of the reasons I have dried peaches around the house so much is because I like dried fruit. It’s a quick, healthy snack. But dried fruit isn’t always as healthy as you might think. As with all things, you have to look at the label before you buy. A lot of dried fruit is made with additional processed sugar added. This is probably done to make those addictive little dried cranberries a bit more palatable. In the end, sure they taste good. But at what price? I’ve noticed that dried peaches rarely (if ever) have additional processed sugar. Which is a good thing. They taste just as good as many of the sugar added dried fruits, but they’re made sweet solely from the naturally occurring fructose or glucose. These unrefined sugars are much better for you than the processed sugar that turn some types of dried fruit into clandestinely packaged candy. So whenever I’m in doubt (or in a hurry) I tend to grab dried peaches over dried cranberries, dried apricots or dried apples. Which is how this dried peach pie came to be.
Dried Peach Pie
The story starts with the LA Times. They ran a recipe for Apple Custard Crumb Pie from Nicole Rucker, a local Los Angeles pastry chef. It sounded delightful. I liked the unexpected twist of using dried fruit in a fruit pie. As I said, I like dried fruit. I like the amplified fruitiness and I like the chewy nature. So, I looked over Nicole’s ingredient list. The only unusual ingredient was digestive biscuits. I had homemade shortbread cookies (going a bit stale) so I used those. The rest of the ingredient list was quite basic– things you’d find in my pantry everyday. Except for dried apples. For the reasons I mentioned above I’m far more likely to have dried peaches around the house than dried apples… so the story goes. GREG