Friday, July 24, 2015

Blueberry Peach Pie

The other night I found myself watching cooking shows on public television and was inspired by a show on making pies with Martha Stewart. So starting with this crust, I made pies with one of my all time favorite fruit combinations, blueberries and peaches.

Blueberry Peach Pie

Crust Ingredients:

3 cups all purpose flour
1 tsp salt
1 tbsp sugar

1 1/2 sticks vegan margarine
1/3 cup coconut oil
1/2 cup ice cold water + 4 to 6 more tablespoons of water

Crust Directions:

The main thing to remember here is to barely work the crust. Keep all the ingredients as cold as possible and work quickly. As soon as the crust comes together you want to wrap it and refrigerate it.

Combine the flour, salt and sugar in a large bowl. Add the cold margarine, coconut oil and cut them in with a pastry blender or fork. Add the 1/2 cup of water and mix quickly, adding a few more tablespoons of cold water as necessary until it starts to pull together. As soon as you can get it to stick together, form the dough into a ball and wrap it tightly in plastic wrap. Let the dough rest in the refrigerator for at least 30 minutes.

Filling Ingredients:

1/4 tsp salt
1/4 cup sugar
1/4 cup instant tapioca

zest and juice from 1/2 a fresh lemon
3 cups frozen peaches
3 cups frozen blueberries

Filling Directions:

Mix the salt, sugar, tapioca in a large bowl. Add the lemon zest, lemon juice, peaches and blueberries and toss to combine.

Pie Assembly:

Preheat your oven to 400 degrees. 

Divide your chilled dough in two, and roll out one half. You want to roll it fairly thin, so be prepared to trim off the excess. Lay the rolled out dough over your pie pan and pour in the fruit filling. Roll out the second half of dough and lay it across the top. Then trim the edges* and crimp them together to seal. Cut a vent in the top of the dough.

You can also brush the top with a little bit of soy milk and sprinkle 1/2 tsp of sugar over the top.

Lower the heat of the oven to 375 and bake the pie for 55 - 60 minutes. After 30 minutes, check it and cover with foil if the top is already browned. Once the pie is done, let it cool completely and serve. It is wonderful with non-dairy vanilla ice cream.

*The extra dough you trim is wonderful rolled out, brushed with margarine, and with cinnamon and sugar sprinkled on top. Bake in the oven with the pie for just a few minutes, until golden brown (about 10 minutes should do it, but it depends on how thin you rolled it...just keep an eye on it).

For 12 slices. Nutritional information from

Nutrition Facts
Serving Size 154 g
Amount Per Serving
Calories from Fat 
% Daily Value*
Total Fat 
Saturated Fat 
Total Carbohydrates 
Dietary Fiber 
Vitamin A 13%Vitamin C 17%
Calcium 1%Iron 11%
Nutrition Grade B-
* Based on a 2000 calorie diet

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