So, as Stephen loves pie, and he goes ALL THE FREAK OUT in making great dinners, it seemed like a reasonable idea to put it on the menu. Plus with the abundance of delicious summer fruit, how could I resist? Pie is trendy these days, but its also one of those desserts I've put on the back burner for far too long, relegating the duty to my mom's expert hands every holiday season. No more, I said. Three good reasons are enough for me.
Below you will find the latest pie, Cherry Peach Crumble Pie (vegan). It tastes like cobbler, but its prettier. This is an adapted recipe from Vegan Pie in the Sky.
Baked single pastry crust, fit into a 9 inch pie plate, edges crimped
Filling:
3 lbs fresh peaches, chopped2-3 cups fresh cherries, pitted and chopped
2/3 cup sugar
2 tablespoons tapioca flour (= 1 tablespoon cornstarch)
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt
dash of vanilla or almond extract
Topping:
2 cup all-purpose flour
2/3 cup brown sugar
4 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup non-hydrogenated margarine, melted (or canola oil)
Preheat oven to 375. Roll and bake the pie crust, making sure to prick the bottom with a fork.
Make the filling by combining all the ingredients the night before, or the day of (if made ahead of time, drain a bit of the juice before using). Fill the baked pie crust with the fruit. In a food processor or mixer, combine the topping ingredients (or use a pastry blender, or several forks). Crumble the topping on top of the fruit and bake at 375 until the filling bubbles up on the sides and has the shiny glean of jelly (at least 30 minutes, probably closer to 45).
*My grandpa said if you are offered dessert at a dinner and answer "not just yet", there might not be any left when the plate comes around again. Better take advantage when you can. My favorite version of carpe diem.
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