Minted Iced Orange Pekoe Tea Recipe

Minted Iced Orange Pekoe Tea Recipes

Ingredients :

Pie Crust

12 tbsp chilled unsalted butter, cut into small pieces

2 cups all purpose flour

1/4 tsp salt - optional

2 tbsp sugar

2 egg yolks

2-4 tbsp ice water


5-6 cups peeled, thinly sliced ripe peaches

2 tbsp Triple Sec Liqueur

1/4 - 1/2 cup sugar (depending on the sweetness of the peaches)

1 tsp grated lemon zest

Method :

To make the crust, combine the butter with the flour, salt, and sugar using two knives or a pastry blender, until the texture resembles coarse meal. Beat the egg yolks and ice water together and add to the butter flour mixture, stirring quickly with a fork; add more water as needed for elasticity. Form the dough into two balls and cover each with wax pepper. Chill for 1 hour. Preheat oven to 375F.

Roll out one ball of dough and line a 9 inch pie pan with it. To make the filling, sprinkle the Triple Sec over the peaches and toss to moisten. Sprinkle the sugar on top of the roasted peaches and toss again to coat with sugar. Pour the filling into the pie shell and sprinkle with the grated lemon rind. Roll out the remaining dough and place over the peach filling. Trim the edges and crimp decoratively. Cut 4 or 5 small slits in the top crust to make steam vents.

Reduce the heat to 350F. Place the pie on a baking sheet with sides and bake in the center of the oven for 30-40 minutes, until brown.

Fresh grated nutmeg adds both fragrance and flavor.

Serves 4

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