peach pie

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the act of making a pie from scratch can even be intimidating for a professional chef. baking is a whole other beast. this recipe is a bit more complex then some of the other recipes i’ve posted. but don’t let that discourage you. cooking should be fun, and this recipe, while detailed, is really, really worth it.

however, if you’re short on time, try picking up a vegan pie crust in the freezer section of your grocery store. be sure to check the label, avoiding eggs and dairy.

total ingredients:

5 almost ripe peaches

1 lemon

3 T sugar, separated

½ t cinnamon, separated

1 t vinegar

¼ t baking powder

1 ¾ c whole-wheat pastry flour, separated

2T cornstarch

½ c vegan butter, separated, stick form

¼ t salt

2-4T cold water

1 c oats

½ c raw pecans

tools:

9 inch pie pan.  2 medium bowls. 2 small bowls.  rolling pin. cutting board. sharp knife. fork. rubber spatula. measuring spoons and cups. zester. plastic wrap. pastry brush.

portion out ¼ c of butter and cut into small pieces.  place the cut pieces into small bowl and then the freezer.

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pre-heat oven to 375°. in a medium bowl combine 1 ½ c flour, ¼ t salt, 1T sugar and baking powder. remove butter from the freezer and add into the flour mixture. using the fork, break down the pieces of the butter into the flour. combine vinegar and water. slowly add in liquid and continue to mix liquid into the dry ingredients.

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at this point you should be able to mix the dough with your hand. gently knead the dough a few times. wrap the dough into plastic wrap and refrigerate.

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wash the lemon and peaches.

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zest and juice the lemon into a medium bowl.  add 2 T of sugar to this bowl.

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cut the peaches in half and remove the core. slice peaches into wedges.

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place all sliced peaches into the bowl with the sugared lemon juice.

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add cinnamon, a pinch of salt  and cornstarch.

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using the rubber spatula, gently mix all the peaches together. set this aside. 

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pull the dough out of the fridge. using a little extra flour coat the dough ball, your hands, and the rolling pin.  you can repeat flouring your hands and rolling pin throughout this process, if needed.

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  using your floured hands, slightly pound the dough down to make it a little flatter. using the rolling pin, start from the center of the dough and roll out while applying some pressure.

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make sure the dough has an even thickness. you will need to roll the pie crust wider than your pie pan. to do this, flip over your pie pan and gently size it, then add about another inch all the way around to have enough crust.  after you have rolled out the dough to the proper size, use the rolling pin carefully to roll up the pie crust and then roll it onto the pie pan. when the dough is evenly placed on top of the pan, pinch the crust of the pie into any shape you’d like. set this aside.

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melt the remaining ¼ c of butter. brush the rim of the pie crust with some of this melted butter. hang on to the rest, as you will use this for the crumble.

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chop the pecans. in a small bowl, combine nuts, oats, butter, sugar, flour and cinnamon. use the fork and mix well to create the crumble.

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mix the peaches one more time with the rubber spatula before piling the peaches into the pie crust.

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top the peach pie with the crumble mixture.

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place the pie into the oven and bake for 20-30 minutes. remove the pie from the oven when the crumble is a golden brown. let the pie cool slightly before serving. this pie can be wrapped in plastic or stored in a sealed container in the refrigerator up to 5 days.

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