Keyword: mahlab, olive oil crust, palisade peach, palisade peaches, peach, peach pie, peach tart, peaches, pie crust, stone fruit, summer pie, summer tart
Author: The Elegant Economist
For the Crust:
1½cupsall purpose flour
½tspfine sea salt
¼cupneutral oil (like safflower, sunflower, or organic canola)
2Tbspmilk (I used almond)
For the Pie Filling:
3mediumpeaches, pitted and sliced into half moons
¼tspfine sea salt
2Tbspbutter (or vegan butter)
Preheat the oven to 425°F / 220°C
In a bowl, mix together the flour, mahlab, salt, cardamom, and sugar. In a small separate bowl mix together your oils and milk, stir to combine. Mix into the flour mixture, and combine with your hands until it forms large crumbles. Pour into an 11" (28cm) tart tin and press into the sides to form your crust.
Place your peach slices into a circle in the tart crust. Mix together sugar, flour, salt, mahlab, and butter in a bowl until it forms a sandy, crumbly mixture. Pour on top of your peaches - it may look like too much, but it will cook down.
Place in the oven for 35 - 45 minutes, or until the pie crust is golden brown and the sugars have melded with the fruit and are bubbling. Remove from oven and serve hot with ice cream, or room temperature with cardamom whipped cream.