I love the combination of salty prosciutto with sweet summer peaches. This rectangular pie is scored into squares before baking and then cut into individual portions to serve. Don’t skimp on the Parmesan at the end—you want a full, fluffy layer of cheese on each piece.
Ingredients
- 1 double recipe Golden Cheese Pie Dough prepared as for Rough Puff Pastry, shaped into a rectangle, and chilled.
- Egg wash
- 3 medium shallots, thinly sliced
- 1 pound 10 ounces peaches (4 medium), halved and pitted
- ¼ cup honey
- 2 tablespoons chopped fresh rosemary
- Aleppo pepper or red pepper flakes
- 2 ounces thinly sliced prosciutto
- 3 ounces Parmesan cheese, finely grated, to finish
Preparation
Preheat the oven to 425° with a rack in the lower third (preferably with a baking steel or stone on it). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to a rectangle slightly larger than 8 by 16 inches and a bit thicker than ¼ inch. Use the rolling pin to gently transfer the dough to the prepared baking sheet, unfurling it onto the pan. Use a pastry wheel to trim the dough to 8 by 16 inches. Brush the entire surface with egg wash and dock generously all over with a fork.
Use a paring knife to score the dough (do not cut all the way through, just mark it) lengthwise in half to make two 4- by 16-inch rectangles. Then score each rectangle crosswise at 4-inch so you have 8 marked squares.
Divide the shallot slices evenly among the 8 squares. Place a peach half in the center of each square. Drizzle 1½ teaspoons honey on top of each peach, then sprinkle with the rosemary and red pepper.
Transfer to the oven and bake until the crust is deeply golden-brown and the peaches and shallots are tender, 35 to 40 minutes. Cool for at least 10 minutes.
Arrange ⅛ (¼ ounce) of the prosciutto on top of each square. Garnish the whole thing generously with grated Parmesan cheese. Use a knife to cut the pie into the 8 marked squares.
This pie is best eaten the same day it’s made. Store leftovers in the refrigerator, wrapped in plastic wrap.
About this recipe
OTHER RECOMMENDED CRUSTS: Rough Puff Pastry or another dough made as for Rough Puff Pastry, such as Saffron Compound Butter Pie Dough (or other Compound Butter Pie Doughs)
Excerpted from THE BOOK ON PIE: Everything You Need to Know to Bake Perfect Pies © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
Cookbook Club Notes: Elegant, simple and a little bit unexpected, this pie ticks all the boxes for effortlessly chic and delicious. Salty prosciutto plays off sweet peaches. Salty Parmesan and roasty shallots bring layers of umami to your palate. A little tip: We suggest you arrange your peach slices in a fan formation, like Karine Meunier of the Cookbook Club did. It looked beautiful!
