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.
5 almost ripe peaches
3 T sugar, separated
½ t cinnamon, separated
1 t vinegar
¼ t baking powder
1 ¾ c whole-wheat pastry flour, separated
½ c vegan butter, separated, stick form
¼ t salt
2-4T cold water
1 c oats
½ c raw pecans
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
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.
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.
wash the lemon and peaches.
zest and juice the lemon into a medium
bowl. add 2 T of sugar to this bowl.
the peaches in half and remove the core. slice peaches into wedges.
sliced peaches into the bowl with the sugared lemon juice.
add cinnamon, a
pinch of salt and cornstarch.
using the rubber
spatula, gently mix all the peaches together. set this aside.
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.
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
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
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.
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.
mix the peaches one more time with the rubber spatula before
piling the peaches into the pie crust.
top the peach pie with the crumble
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.