Robert Wemischner believes that Darjeeling Tea, the champagne of teas, not only makes a great partner in the cup to early summer peach pie, but when used in the pie, the tea adds a subtle undernote to the juices that exude from the peaches when cooked. This mixture is also perfect for sweets and baked goods as well as a glaze for poultry, or simply an add onto sandwiches and wraps!
DARJEELING TEA PEACH PIE FILLING
20 grams Whole leaf Darjeeling Tea
470 ml water
10 medium sized ripe peaches
170 gm granulated sugar
1-1/2 tbsp cornstarch
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
50 gm unsalted butter
Use a small paring knife to remove the skin of the peaches. Remove the pit and then cut the fruit into ½ to ¾ inch slices.Bring the water to the boil. Add the tea leaves. Immediately remove the pot from the heat and allow to steep for 3 minutes. Pour the liquid through a fine meshed sieve into a heatproof bowl. Discard the leaves. Add the sugar and stir to dissolve. Remove 5 ounces of the liquid and allow it to cool.
Whisk the cinnamon and nutmeg into it and then dissolve the cornstarch in that liquid, stirring until perfectly smooth. Then add the spice-cornstarch mixture back into the remaining sugared tea liquid. Cook over medium heat until the liquid thickens and the starch is fully cooked. Add the sliced peaches to the liquid and simmer until the peaches are tender but not mushy. Add the butter and stir until melted.
Check out the entire recipe of Robert’s Tea Peach Pie.