Labor day weekend means end of summer – but also means sweet, juicy peaches are in season and a plenty at my farmers market. I figured the perfect way to say goodbye to summer would to be to bid farewell with a pie!
I used joy the baker’s recipe here, only making it vegan and omitting the blueberries. I think this was my first time making a double crust pie. I had high hopes to go all lattice-style on this one, but I chickened out. This turned out great, and with the left over crust I was able to make some hand pies! (post to come!!)
hope everyone had a great summer – i know its officially still around for a few more weeks, but now that the kiddos are back in school and some fall crops are popping up (there was gourds at my farmers market ) were going to have fall on the brain in no time!
For the Crust:
2 1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup (2 sticks) earth balance, cold, cut into cubes
5 tablespoons plus 2 teaspoons ice cold water
1 teaspoon apple cider vinegar
For the Filling:
about 3 pounds ripe peaches (I used about 6-7 peaches)
1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
1 teaspoon ground cinnamon
scant 1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
Almond milk for brushing
2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking
To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed earth blanace and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Stir together the ice cold water and vinegar. Create a well in the earth balance and flour mixture and pour in the water and vinegar mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
To make the filling, wash and slice peaches. In a medium bowl, combine peach slices. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
Preheat oven to 400 degrees F. Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie. This will catch any pie drippings without making a mess of your oven.
Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle. Remove the bottom crust and fruit filling from the fridge. Gently pour the fruit filling into the pie dish. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish. With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the juices and steam can vent. Brush lightly with some almond milk and sprinkle with cinnamon sugar mixture.
Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 375 and bake for 45 to 55 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. Remove from the oven and allow to cool for 2 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.