Home
Recipes
Pies & Tarts
Fruit Pies
Charred Stone Fruit Pie with Smoked Sugar and Koji Recipe

Charred Stone Fruit Pie with Smoked Sugar and Koji Recipe

Learn how to make this homemade charred stone fruit pie featuring umami-rich koji pastry and distinctive smoked sugar. The best combination of traditional pie-making techniques with Japanese fermentation methods for a unique flavor profile. Easy step-by-step instructions for perfectly charring fruit and creating a beautifully caramelized finish.
Difficulty:
Intermediate
Prep Time:
60 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
Overhead shot of a rustic ceramic pie dish holding a golden-brown lattice-topped pie with bubbling, deeply caramelized stone fruit juices seeping through the crust. A cross-section reveals layers of charred peaches and plums with glistening jammy filling. Shot in warm natural light on a weathered wooden table scattered with fresh stone fruits, sprigs of thyme, and a small dish of distinctive grey-brown smoked sugar. Wisps of smoke artfully curl around the pie, highlighting its fire-kissed character, while the surface glistens with a generous sprinkle of crystallized smoked sugar catching the light.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Charred Stone Fruit Pie with Smoked Sugar and Koji Recipe?

This unique pie requires all-purpose flour, shio koji paste, smoked sugar, butter, stone fruits (peaches, plums, nectarines), cornstarch, vanilla bean, lemon, and egg for washing. The koji adds umami depth, while smoked sugar creates a complex caramelised finish.

How to cook Charred Stone Fruit Pie with Smoked Sugar and Koji Recipe at home?

Learn how to cook Charred Stone Fruit Pie with Smoked Sugar and Koji by creating a koji-infused pastry, charring stone fruits in a cast iron pan until caramelised, mixing with smoked sugar and cornstarch, then assembling with a lattice top. Bake at high heat initially, then reduce temperature and allow to cool completely for flavours to meld.

What's the best way to achieve perfectly charred stone fruits for pie filling?

Use a smoking hot cast iron pan and place halved fruits cut-side down without moving them for 2-3 minutes. Look for deep caramelisation that borders on blackening in spots. This creates complex bitter notes that balance the sweetness while enhancing the fruits' natural flavours.

Can I substitute shio koji paste in a pie crust recipe?

Yes, white miso paste makes an excellent substitute for shio koji, using approximately 2 tablespoons. Both ingredients add similar umami depth and help tenderize the gluten for a more delicate crust. The fermented elements create a subtle complexity that elevates traditional pie crust.

Why should stone fruit pie cool completely before slicing?

The crucial 3-hour cooling period allows the cornstarch in the filling to properly set, preventing a runny mess when sliced. This resting time also allows flavours to meld together, particularly important when using complex ingredients like charred fruits, koji, and smoked sugar.

Want to try something else in ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Charred Stone Fruit Pie with Smoked Sugar and Koji Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-14", "description": "Learn how to make this homemade charred stone fruit pie featuring umami-rich koji pastry and distinctive smoked sugar. The best combination of traditional pie-making techniques with Japanese fermentation methods for a unique flavor profile. Easy step-by-step instructions for perfectly charring fruit and creating a beautifully caramelized finish.", "prepTime": "PT1H", "cookTime": "PT55M", "totalTime": "PT1H55M", "keywords": "charred stone fruit pie, smoked sugar dessert, koji pastry, fermented dessert, caramelized peach pie", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "Japanese Fusion", "nutrition": { "@type": "NutritionInformation", "calories": "375 calories", "carbohydrateContent": "52 g", "proteinContent": "3 g", "fatContent": "18 g", "saturatedFatContent": "11 g", "cholesterolContent": "85 mg", "sodiumContent": "220 mg", "sugarContent": "35 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g all-purpose flour", "50g shio koji paste (or substitute with 2 tbsp white miso paste)", "30g smoked sugar (or substitute with dark brown sugar plus 1/4 tsp liquid smoke)", "15g granulated sugar", "225g cold unsalted butter, cubed", "60-80ml ice-cold water", "5g salt", "750g mixed stone fruits (peaches, plums, nectarines), halved and pitted", "100g smoked sugar, plus extra for sprinkling", "30g cornstarch", "1 vanilla bean, split and seeds scraped", "Zest and juice of 1 lemon", "2g salt", "1 egg, beaten with 1 tbsp water", "15g smoked sugar for topping" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Koji Crust", "text": "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)." }, { "@type": "HowToStep", "name": "Mix Koji Water", "text": "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." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "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." }, { "@type": "HowToStep", "name": "Char Stone Fruits", "text": "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. Remove from heat and allow to cool slightly before cutting into 1.5cm slices." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "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." }, { "@type": "HowToStep", "name": "Form Bottom Crust", "text": "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." }, { "@type": "HowToStep", "name": "Prepare Top Crust", "text": "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." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "Remove the pie shell from the refrigerator and fill with the prepared fruit mixture, mounding slightly in the center. Create a lattice pattern with the strips or cover with a solid top crust. Fold the bottom crust overhang over the top crust edge and crimp or seal as desired." }, { "@type": "HowToStep", "name": "Apply Egg Wash", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet. 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." }, { "@type": "HowToStep", "name": "Cool", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mirai Tanaka", "datePublished": "2024-06-01", "reviewBody": "This pie has amazing umami depth that's worth every bit of effort! The koji in the crust adds a dimension I've never experienced in a dessert before. The charred fruit and smoked sugar create a magical combination.", "name": "Incredible Depth of Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-06-05", "reviewBody": "The smoked sugar completely transforms what would otherwise be an ordinary fruit pie. I was skeptical about charring the fruit but it created this incredible caramelized flavor that balances so well with the sweetness.", "name": "Game-Changing Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-06-07", "reviewBody": "Perfect balance of sweet and savory! I've made many pies but this one stands out with its unique flavor profile. The koji crust is now my go-to for all fruit pies - it adds such complexity without being overwhelming.", "name": "Sweet-Savory Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sonia Patel", "datePublished": "2024-06-10", "reviewBody": "The charred fruit created incredible flavor complexity! I was worried it might taste burnt, but it was just perfectly caramelized. My friends begged for the recipe after I served this at a dinner party.", "name": "Unforgettable Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-12", "reviewBody": "I've never tasted a pie so unique! The koji crust is a game-changing technique that I'll use for other recipes. It was worth the extra effort finding the specialty ingredients. This will be my go-to for special occasions.", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Charred Stone Fruit Pie with Smoked Sugar and Koji Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This unique pie requires all-purpose flour, shio koji paste, smoked sugar, butter, stone fruits (peaches, plums, nectarines), cornstarch, vanilla bean, lemon, and egg for washing. The koji adds umami depth, while smoked sugar creates a complex caramelised finish." } }, { "@type": "Question", "name": "How to cook Charred Stone Fruit Pie with Smoked Sugar and Koji Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Charred Stone Fruit Pie with Smoked Sugar and Koji by creating a koji-infused pastry, charring stone fruits in a cast iron pan until caramelised, mixing with smoked sugar and cornstarch, then assembling with a lattice top. Bake at high heat initially, then reduce temperature and allow to cool completely for flavours to meld." } }, { "@type": "Question", "name": "What's the best way to achieve perfectly charred stone fruits for pie filling?", "acceptedAnswer": { "@type": "Answer", "text": "Use a smoking hot cast iron pan and place halved fruits cut-side down without moving them for 2-3 minutes. Look for deep caramelisation that borders on blackening in spots. This creates complex bitter notes that balance the sweetness while enhancing the fruits' natural flavours." } }, { "@type": "Question", "name": "Can I substitute shio koji paste in a pie crust recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, white miso paste makes an excellent substitute for shio koji, using approximately 2 tablespoons. Both ingredients add similar umami depth and help tenderize the gluten for a more delicate crust. The fermented elements create a subtle complexity that elevates traditional pie crust." } }, { "@type": "Question", "name": "Why should stone fruit pie cool completely before slicing?", "acceptedAnswer": { "@type": "Answer", "text": "The crucial 3-hour cooling period allows the cornstarch in the filling to properly set, preventing a runny mess when sliced. This resting time also allows flavours to meld together, particularly important when using complex ingredients like charred fruits, koji, and smoked sugar." } } ] }