This ultra whole-grain deep-dish pie is vegan--the barely sweet crust is the perfect foil to the sweet peach filling. Adapted from Angelica Kitchen.
Servings: 110-inch pie
Calories: 208kcal
Ingredients
For the crust:
1 ¼cupwhole wheat flour
1cupall-purpose flour
¼cupoat flouror same amount of all-purpose flour
½cupbuckwheat flouror same amount of all-purpose flour
2tablespoonsturbinado sugar
1 ½teaspoonsbaking powder
scant ½ teaspoon saltor ½ teaspoon sea salt
¾cupolive oil
½cupice-cold water
For the filling:
2tablespoonscornstarch
¼cupsugar
1/8teaspoonnutmeg
32oz.canned peaches**
1cupjuice from the canned peaches
½tablespoonlemon juice
Almond milkcream, or egg for finishing
Turbinado sugar
10” pie plate or tart pan
Instructions
Combine the flours, sugar, baking powder and salt. Add the olive oil and stir until just combined. Add the water and stir just until a dough forms. If the dough is still stiff and shaggy, add more water a tablespoon at a time until it comes together.
Form the dough into two equal balls. Place one ball of dough between two sheets of wax paper and roll out until it’s large enough to fit a 10” pie plate or tart pan. Trim the edges and reserve for making cookies later. Mine was on the thicker side—maybe between 1/4” and 1/2” thick. Place dough into pan and lightly press all over until it fits snugly.
Drain the juice from the canned peaches into a measuring cup. If you don’t have 1 cup of liquid, then add enough water to make a full cup. Roughly chop the peaches into bite-sized pieces.
In a large saucepan, combine the cornstarch, sugar and nutmeg. Gradually whisk in the peach liquid, and the lemon juice. Whisk to dissolve the cornstarch. Heat the mixture over a medium high flame, stirring very frequently—constantly if you have the patience. Bring the mixture to a boil and boil for at least a minute, or until the mixture is very thick. Remove the pan from the heat and gently stir in the canned peaches.
While peach filling cools, roll out the remaining ball of dough until it’s about the same thickness as the bottom crust and large enough to cover the top of the pie—this is your top crust. Pour the peach filling into the crust-lined pan, then top with the top crust. Fold over the edges and crimp it pretty, if you like.
Brush the crust with a light coating of almond milk using a pastry brush (or your fingers if you don’t own a brush…ahem) and sprinkle an additional tablespoon or so of turbinado sugar over the top. Secret: I had a leftover part of a whisked egg and just used that as the finishing liquid. You could use nothing at all and just sprinkle sugar.
Bake at 325 for about 40 minutes, or until crust is browned. (At this point, feel free to stamp out shapes from the reserved pie dough, sprinkle with sugar, and stick them in the oven on a separate cookie sheet to bake until golden.)
Notes
Filling adapted from here , crust adapted from here *The original recipe called for half all-purpose flour and half whole wheat pastry flour. I added a little buckwheat and oat flour to reduce the amount of gluten and add a little extra fiber and protein, but it made the crust slightly more crumbly. If you use my flour combination, you may have to add more water.**I imagine that fresh peaches could be subbed for canned if you replace the canned peach with about six cups of fresh peaches and the canned peach juice with the same volume of water mixed with a couple tablespoons maple syrup.