Saturday, July 24, 2010

Streusel-Topped Peach Pie

Next time you buy a big batch of peaches (or pick them!) try out this yummy pie.

I made the crust in a large bowl, but you can also make it in a food processor if you have one big enough. Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour with 1/2 tsp. salt and stir (or pulse) to combine. Cut 1/2 cup vegan butter (such as Earth Balance) into small pieces, and cut into the flour mixture using a pastry blender (or pulse in the food processor to combine) until the mixture looks like coarse meal. Add 1/4 cup ice water and 1 tablespoon white vinegar, and stir (or pulse) until blended.

Divide the dough into thirds. Place two-thirds of the dough on a layer of plastic wrap, and pat into a 4-inch circle. Cover with 2 additional layers of paper towels, then roll into an 11-inch circle through the wrap; freeze for 5 minutes. Remove the top sheets of plastic wrap, and place the dough, plastic wrap-side up, into a 9-inch pie plate. Remove the remaining plastic wrap. Press the dough into the bottom and up the sides of the pie plate, and flute the edges; set aside.

Note: I am an inexpert pie-crust-fluter, so just sort of crimp the edges willy-nilly with my fingers. There are better how-to's online if you want your pie to look nice and professional!

Meanwhile, combine the remaining third of the dough in a food processor with 1/2 cup regular oats, 1/2 cup packed organic brown sugar, 1/4 tsp. cinnamon and a dash of ground cloves; pulse until crumbly, then set aside.

In a large bowl, combine 1/3 cup all-purpose flour, 6 cups peeled and sliced peaches (about 5-6 peaches), 1 cup vegan sugar (such as Wholesome Sweeteners), 1/2 cup raisins, 1 tablespoon lemon juice, 1/2 tsp. salt, 1/2 tsp. cinnamon, and a dash of ground cloves. Let the mixture stand for 10 minutes, then transfer to a saucepan over medium heat and cook for ten minutes, stirring occasionally.

Spoon the peach mixture into the crust. Top evenly with the streusel mixture, then bake at 350 degrees for 50 minutes - the top should be browned by the end.

Divide into 12 wedges of 330 calories each.

white vinegar $2.99
peaches $3.15

No comments:

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance