A few real ingredients come together to create something beautiful, flaky and crumbly. But in this recipe it all comes down to technique and every detail matters. It sounds daunting, trust me becomes easier with practice. So much so, you start understanding the texture of the dough, and you know what kind of pie will your dough yield.
Coconut oil is a great substitute for making a vegan pie crust. It solidifies quickly and acts as a replacement for butter. It is so easy to work with and yields this amazing flaky crust! Enough said about the crust, the star of my pie is the filling – peaches, fresh blueberries and basil flowers mixed together with coconut sugar and almond butter. If only I could make you smell it!
For the coconut oil pie crust
•2 1/2 cups all purpose flour
•1/2 cup ice water ( you will need less than 1/2, so add slowly)
•1/2 tsp salt
•1/2 cup coconut oil
1.Add flour to a big bowl, mix the salt in it.
2.Freeze the coconut oil for 15 minutes, we want it to be solid but not frozen. Add the oil to your flour mix and rub it in with your fingertips until it is well combined and no visible chunks are left.. Do not knead the dough.
3.Add half of the ice water to your dough and mix lightly to combine. Add in a little at a time until the dough gently sticks together when bunched up in your hand.
4.Wrap your dough with plastic wrap and let it set in the fridge for at least 30 minutes.
5.Now separate the dough into 2 balls and start rolling. On a well floured surface roll out the dough into a disk large enough to fit your pie dish.
6.Carefully transfer it onto your pie dish and brush any dairy free milk (or egg wash – 1 egg + 1 Tbsp milk ) all over.
7.Roll out the remaining dough for later. Cut out thin strips to form the lattice layer on the pie.
For the peach & blueberry filling
•5-6 big Peaches
•1 cup fresh blueberries ( or frozen)
•Few sprigs of Basil flowers
•2 tbsp lime juice
•1 -2 tbsp Almond butter (I used flaxseed honey Almond Butter)
•1 cup coconut sugar
•1 tbsp brown sugar
•2 tbsp dairy free milk
1.Peel and slice the peaches and place them in a large colander. Toss them with lime juice. Mix gently to let the excess moisture escape throught the colander.
2.Transfer the peaches into another bowl and add the blueberries. Next sprinkle some basil flowers and add the coconut sugar.
3.Add some almond butter to the peaches. Almond butter is a great substitute for cornstarch, it helps to absorb all the excess liquid besides adding to the nutritive value. Mix gently.
4.Pour peach mixture into the pie crust. Admire.
5.Use the second roll of dough to create a lattice topping. And adorn it with pie crust roses.
6.Brush the remaining dairy free milk (or egg wash) over the top crust. Sprinkle it with brown sugar.
7.Bake the pie in a preheated oven, at 200C for the initial 15 minutes and at 180C for the remaining 35 minutes or until the crust is brown.
8.Cool completely before serving. Best enjoyed sliced and served warm, with family beside your tree. Enjoy!
GET COOKING! is a collaboration by @baked.happily.ever.after with @thebutternutco where you will learn how to make delicious dishes made with ingredients that are #BetterForYou.