Charred Stone Fruit Pie with Smoked Sugar and Koji Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Koji Pie Crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">50g shio koji paste (or substitute with 2 tbsp white miso paste)</li><li class="ingredients-single-item">30g smoked sugar (or substitute with dark brown sugar plus 1/4 tsp liquid smoke)</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">For the Charred Stone Fruit Filling:</li><li class="ingredients-single-item">750g mixed stone fruits (peaches, plums, nectarines), halved and pitted</li><li class="ingredients-single-item">100g smoked sugar, plus extra for sprinkling</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1 vanilla bean, split and seeds scraped</li><li class="ingredients-single-item">Zest and juice of 1 lemon</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">For the Egg Wash:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">15g smoked sugar for topping</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron pan or grill pan for charring fruit</li><li class="equipment-single-item">23cm pie dish</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Kitchen blowtorch (optional for additional charring)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the koji pie crust. In a food processor or large bowl, combine the flour, salt, granulated sugar, and 20g of the smoked sugar. Pulse or whisk to mix. Add the cold cubed butter and pulse/cut in until the mixture resembles coarse crumbs with some pea-sized pieces remaining (these butter pockets will create flaky layers in your crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the shio koji paste with 60ml of ice water until dissolved. Gradually add this koji water to the flour mixture, pulsing or stirring with a fork until the dough just begins to come together. If needed, add remaining ice water 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't be sticky. The koji adds both umami flavor and helps tenderize the gluten for a more delicate crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60/40 split). Shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the flour to fully hydrate, resulting in a more tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your stone fruits. Heat a cast iron pan or grill pan over high heat until smoking hot. Place the halved fruits cut-side down and allow them to char for 2-3 minutes without moving them. You want deep caramelization that borders on blackening in spots - this creates complex bitter notes that will balance the sweetness. Remove from heat and allow to cool slightly before cutting into 1.5cm slices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, combine the charred fruit slices, smoked sugar, cornstarch, vanilla bean seeds, lemon zest, lemon juice, and salt. Toss gently to coat evenly, being careful not to break up the fruit. The cornstarch will thicken the juices as the pie bakes, while the smoked sugar adds an extraordinary complexity that complements the charred fruit.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C with a baking sheet placed on the middle rack. Roll out the larger disk of dough on a lightly floured surface to about 3mm thickness and a diameter of 30cm. Carefully transfer to your pie dish, gently pressing into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang. Refrigerate for 15 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disk to similar thickness. You can either cut into strips for a lattice top or leave whole with decorative vents cut in. For a lattice, cut into 2cm wide strips. Remove the pie shell from the refrigerator and fill with the prepared fruit mixture, mounding slightly in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If making a lattice, arrange half the strips across the pie. Fold back every other strip and place a perpendicular strip across the unfolded strips. Unfold the folded strips over the perpendicular strip. Continue weaving until the pie is covered. If using a solid top crust, simply place over the filling and trim, leaving a 1cm overhang. Fold the bottom crust overhang over the top crust edge and crimp or seal as desired.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the top crust with egg wash, making sure to coat evenly but not allowing it to pool in any areas. Sprinkle generously with the remaining smoked sugar, which will create a gorgeous caramelized finish with wonderful crunch and smoky depth.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (this catches any drips and helps cook the bottom crust). Bake at 200°C for 20 minutes, then reduce the temperature to 175°C and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This crucial resting period allows the filling to set properly and the flavors to meld. The interplay between the charred fruit, umami-rich koji crust, and aromatic smoked sugar creates a dessert that balances sweetness with complexity and depth rarely found in traditional pies.</li></ol>