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Whole Grain Peach Pie with Whiskey Whipped Cream

Topped with a special design for a special lady, teff flour gives this whole grain peach pie a nuttier crust flavor and more nutrients.
Author Quelcy Kogel



  • 1 1/2 cups unbleached all purpose flour or white whole wheat flour
  • 1 1/2 cups teff flour
  • 1 Tablespoon coconut sugar
  • 1 1/4 cups butter chilled and cubed
  • 1/4 cup vodka chilled (or more chilled water)
  • 1-2 Tablespoons water chilled
  • 1 egg for egg wash
  • Extra sugar for dusting the top crust coconut or granulated


  • 32 oz. frozen peaches thawed and drained
  • 1 cup brown sugar
  • 1/2 cup teff flour
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 Tablespoons butter cut into 4 chunks

Whiskey Whipped Cream

  • 1 cup heavy cream chilled
  • 1-2 Tablespoons maple syrup
  • 1-2 Tablespoons pure vanilla extract
  • 1-2 Tablespoons whiskey


For the Crust:

  • In a large bowl,, whisk together the flours and coconut sugar.
  • Scatter the butter pieces over the top, and work with a pastry blender or your fingers to combine until the mixture resembles gravel, with lots of butter chunks the size of large peas.
  • Stir together the chilled vodka and water, then drizzle the mixture into the flour mixture 1 Tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.

Working The Dough:

  • Knead the dough in the bowl 10-20 times to bring it together.
  • Dump the dough out onto the counter or a cutting board, and fraisage by dragging portions of the dough across the counter with the heel of your hand (this makes for a flakier dough). Gather the dough up into a ball (a metal bench scraper helps if using the fraisage method). Divide the dough into three discs, wrap them loosely in plastic wrap, and flatten them into disks. Chill the dough for 30 minutes.

For An Extra Flaky Crust:

  • On a lightly floured surface, roll each of the chilled dough disks into a rough square that is about ¼” thick. Fold it in thirds like you’re folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes.


  • For extra, extra flake, repeat this step once more.

Shape The Crust:

  • Remove one disk from the fridge, unwrap it, and place on a lightly floured surface. Roll the dough into a circle large enough to cover the pie pan, dusting the dough lightly with flour as needed to prevent sticking to the rolling pin, rotating and flipping it to prevent it from sticking to the surface. Ease the dough into a 9″ glass pie pan, and trim the top edges. Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid. Meanwhile, prepare the filling.

For the Filling:

  • Preheat the oven to 350°F.
  • In a large bowl, toss the peaches with the brown sugar, teff flour, cornstarch, vanilla, salt, and ground ginger.
  • Add the peach filling to the chilled crust. Top with the 2 Tablespoons of butter cut into four pieces (for even distribution).

For A Pie With A Top Crust:

  • Whisk the egg and add a little splash of water to thin it. Roll out the second dough disk and cover the top of the pie. You should have extra dough, which you can use to decorate the top. Roll out the third disk to create a design. Once you have your design cut out, brush a light coating of egg wash to the top crust where you want to add the design crust pieces. Press the dough together to seal. This will help to make sure your design doesn't move around while baking.
  • Bake at 350°F for 50-60 minutes. Check on the pie after 30 minutes to make sure the edges of the crust aren't browning too fast. If they are, remove the pie from the oven and carefully wrap the edges in foil. Then continue to bake.

For An Open Pie With A Crust Design:

  • Roll out the dough and use a small knife to carve your artwork. Brush with the egg wash and sprinkle with sugar.  Set aside to chill. Bake the pie base for 30 minutes, then carefully remove from the oven and add the top design pieces. Continue to bake for 20-30 minutes, until the peach filling is set, and the top crust design is golden brown.
  • Allow to cool for 10-15 minutes before slicing into it. In the meantime, prepare the whipped cream.

For the Whiskey Whipped Cream

  • For the best result, chill the cream in a mixing bowl in the freezer until the cream just starts to freeze. Remove from the freezer. Add the maple syrup and vanilla. Using a mixer on medium speed, beat until soft peaks begin to form. Add the whiskey, and continue to mix until combined. Keep chilled until ready to serve.


Gluten-Free Option: This crust is whole grain and features gluten-free teff flour, but it does contain gluten because of the all-purpose flour. For a completely gluten-free pie crust, use this recipe