INGREDIENTS

• Dough
• • 3 cups all purpose flour
• • 1 Tbsp sugar
• • 1 tsp sea salt
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 cup unsalted butter, cold and cubed
• • 1 tsp pure vanilla extract
• • ½ cup ice water
• • 1 egg, for egg wash
• Filling
• • 6 – 8 ripe peaches, thinly sliced
• • ½ cup brown sugar
• • 1 Tbsp lemon juice
• • 1 tsp pure vanilla extract
• • 2 Tbsp corn starch
• • ½ tsp ground cinnamon
• • ¼ tsp ground nutmeg

DIRECTIONS

• Dough
• 1. In a large mixing bowl sift together the flour, sugar, salt and Matcha.
• 2. Add the butter and work in using your hands until a pea sized crumb mixture is formed.
• 3. Add the vanilla and ice water a Tbsp at a time until the dough begins to come together.
• 4. Divide dough into two even discs and wrap in cling wrap. refrigerate for 60 minutes, or over night.
• Filling
• 1. In a large mixing bowl toss together the peaches, brown sugar, lemon juice, vanilla, cornstarch, cinnamon and nutmeg. Set aside until ready to use.
• Assembly
• 1. Roll out one disc of dough to a ¼” thick circle. Gently lift & transfer to a 9″ pie plate.
• 2. Trim edges leaving a slight overhang.
• 3. Transfer the filling to the pie and evenly distribute the peaches.
• 4. Roll out the remaining disc of dough to a ¼” thick & cut into strips. Decorate the top in a lattice pattern, or as desired. Fold under the edges & crimp.
• 5. Brush the top with egg wash & let chill in the fridge while you preheat the oven to 375F.
• 6. Bake for 50 minutes, until the crust is golden brown & the fruit filling is bubbly.
• 7. Let cool to room temperature before serving, about 2 hours.
• 8. Serve with vanilla ice cream or fresh whipped cream!