Rustic vegan peach pie

I am not the most patient person on earth… Im the person that stands in front of the oven, starring in and waiting, hoping my super-vision will make my cake bake faster… It usually doesn’t… It actually always work quite opposite… Maybe I should have my vision checked… Maybe I lost my powers.

My peaches that I bought yesterday, are still too hard. I usually dont by peaches unless they are perfect right here and now! I mean, if I want a peach, I want it now. I cant wait till it gets soft in like 2 days!! Who has time for that!?… See… impatient…  Thank God for friends who bring ripe peaches… Otherwise there would be no pie for dessert:-) 

Rustic vegan peach pie

filling:

  • 4 peaches cut into wedges
  • 1/2 cup (80 g) coconut palm sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp lemon juice
  • 1/4 cup (30 g) arrowroot (or cornstarch)
crust:
  • 1 cup (150 g) whole wheat flour
  • 1 Tbs palm sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 oz (85 g) Earth Balance margarine
  • 2 Tbs orange juice or apple juice
  • 2 Tbs ice water
In a medium bowl, toss the peaches with the coconut palm sugar, salt, cinnamon, lemon juice and arrowroot. Set aside while making the crust.
In a bowl or a food processor, mix flour, palm sugar, baking powder and salt. Cut the Earth Balance into small pieces and work it into the flour mixture using your fingers, until the dough is unevenly crumbly. If using the food processor, pulse a couple of times till dough is crumbly. Add juice and 1 Tbs of the water, and mix or pulse, till dough just comes together. DO NOT overmix. Add last Tbs of water if the dough doesn’t come together. You want the dough to hold together but still be a bit crumbly. On the table, shape the dough into a disk. Wrap in plastic wrap and let the dough rest in the fridge for 20 min.
Turn the oven to 350. Spray a cast iron skillet (or pie dish) with Pam.
When the dough has rested, roll it out on a floured surface, till its about 2 inches larger in diameter than the cast iron skillet. Carefully transfer the dough to the prepared skillet, and let the overhang dough rest over the sides.
Fill the center of the dough with the peaches, and fold the overhang of dough in over the peaches towards the center. Brush the dough with a bit of rice/soy milk, and bake in the middle of the oven for 45 min. Serve while still warm.
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