Is anyone out there NOT a fan of pie? Because if you ask me, pie is one of the very best foods- up there with waffles and doughnuts. As I was getting ready to go blueberry picking a couple of weeks ago, it occurred to me that I had not baked a single pie all summer. ALL SUMMER! NOT A SINGLE PIE! What is wrong with me? Well, I can assure you that this problem has since been fixed as I have made not one, but TWO pies in the last two weeks. True story.
This Blueberry Peach Pie is real tasty. I’m fully aware that it’s not the prettiest pie I’ve ever made, and yes, I dreamed of making a pie with a lattice top, but ya know what? I was challenging myself, so it’s ok. Yep, this dreamy, delicious, tart, fruity pie was a bit of an experiment because it was my first vegan and gluten free pie. I can assure you that you will not miss the gluten or the dairy one bit when you give this a try.
I will warn you, making a gluten free and vegan pie crust definitely has some challenges- the big one being that the crust is a little tricky to handle. We’ll talk more about that later, but if you stick with it, I promise it will be worth it!
Alright, pie time!
Blueberry Peach Pie: Makes 1 pie
Gluten free, vegan.
Crust adapted from this recipe.
For each crust (top and bottom)(in other words, you’ll make each crust separately, and the amounts listed below are the amounts for 1 top crust or 1 bottom crust):
– 1 1/4 cups gluten free flour (I used the Trader Joe’s multi-purpose)
– 1 tbsp sugar
– 1/2 tsp xanthan gum
– 1/2 tsp salt
– 6 tbsp cold vegan butter (I used Earth Balance)
– 1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp warm water to make 1 “egg”
– 2 tbsp apple cider vinegar
For the filling:
– 4 generous cups of blueberries (fresh picked if you can swing it!)
– Scant 3/4 cups sugar
– 2 medium peaches, pitted and chopped- skin on is fine! (about 2 cups)
– 3 tbsp cornstarch
– 1 tbsp fresh squeezed orange juice or lemon juice
Make the pie crust!
1. An hour or so in advance, start making your dough! Begin by whisking together the flour, sugar, xanthan gum, and salt.
2. Cut the cold butter into pats and then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining. Then, place this mixture in the freezer to keep cold.
3. Whisk the egg replacer, warm water, and vinegar together until very foamy. Pull the flour and butter mixture from the freezer and mix the vinegar mixture into the dry ingredient. Stir until the mix holds together.
You can add 1 to 3 additional tablespoons of cold water to the mixture to help it come together if necessary, but I would advise against it if you can help it. When I was experimenting, I found that adding water to the mix made for an overly moist pie crust, so do without if possible.
5. Shape the dough into a ball and chill for an hour.
6. Repeat steps 1-5 for your second pie crust.
7. Once the dough has sat for 1 hour, remove it from the fridge. Then, cut two pieces of plastic wrap and spray them with cooking spray. Place the dough between the two sheets of plastic wrap (sprayed side down), and roll out the dough until large enough to fit your pie pan.
8. Once rolled out, place one crust into your pie pan. You should be able to pinch together any tears, but if you’re having trouble, re-ball the crust, put it into the freezer for a few minutes, and roll it out again.
9. Preheat the oven to 400°F
9. Add the ingredients for the filling to a large mixing bowl and mix until well combined. Then, pour the filling into your pie pan.
10. Top the filling with the second pie crust, crimp the edges, and cut a vent or two in the top. I just rocked an ice cream sandwich cookie cutter.
11. Put yer pie on a tin foil lined baking sheet (for easy clean up!) and bake for 45 minutes, or until the crust is golden and the filling is bubbling.
12. Let cool and then serve!