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  • Vanilla Bean & Ginger Peach Pie (With Vegan Coconut Oil Crust)

    Hello! Wow! Summer is flying by...much to my dismay. I am sure you're probably bummed about it too...but what better way to get our positive mindsets in gear for the REST of the season? PIE! And not just any pie. No...no, this has to be special. One that comes just once a year, when the season is right. When you have just discovered that jar of untouched, unopened vanilla beans in your pantry, and 7 perfectly ripened peaches in your fruit bowl. This summer pie is vanilla bean peach pie, spiked with fresh ginger. Yesssss!

    Is there anything more summery than peach pie with a scoop of vanilla ice cream? The smell of peeling peaches reminds me of my grandma's homemade canned peaches. Sugar, water and peaches with a bit of cooking/canning magic. Wisconsin grandmothers know how to capture the flavor of summer like pros. And on that note, I am really excited to can tomatoes with her this year!

    Yep-I did say peeling peaches. How to peel a peach? Easy: score an "X" into the bottom of the non-stem end of the peach (see picture below), dunk into simmering water for a few minutes, transfer to ice water to shock and shrink the skin, and then peel away the skin by starting at the corner of the "X" you made. You can do it. Totally worth it. 

    This pie calls for perfectly ripened peaches, some sugar, vanilla beans, lemon, ginger, cinnamon, a pinch of salt and tapioca starch for thickener. This heavenly filling is piled into a lovingly crafted coconut oil crust (or seriously, use whatever crust you like! I love this all-butter one from Deb at Smitten Kitchen). Top with your favorite lattice or just cover with the second slab of pastry, remebering to poke in some vent holes to let the pie breathe and juices thicken. And yes, if you are wondering, pies do breathe. 

    Serve this juicy, summery mess with your favorite ice cream or a dollop of freshly whipped WI cream (please, promise me you won't use that canned crap, ok? And you better double promise to not even dare use that nasty stuff in the blue tub!!). As I professed in my other favorite summer pie post (here), I love Luna & Larry's coconut ice cream in vanilla. It is non-dairy, but is seriously so creamy and rich that you don't even think twice about traditional ice cream when you're eating it. Whatever-your call! Just get on this pie thing...now!

    Note: don't have a vanilla bean? No sweat. Just use 2 tsp of vanilla extract. Don't like ginger? Leave it out! You can certainly substitute dried ginger for the fresh, just be aware the flavor won't be as zingy and fresh. Tapioca starch? Grind tapioca pearls of any size to a fine powder in a spice mill or coffee grinder. I do not like the texture of cornstarch or flour to thicken pies, as I find they take on a slime-y element. In addition, neither are freeze-thaw stable or stand-up to acidic fillings when heated. So get on that tapioca train! And lastly, the pastry recipe can accomodate up to an 11" double crust or lattice topped pie; simply bump up your peach filling by adding in an additional 2 or 3 peaches if making the larger pie.



    Vanilla Bean & Ginger Peach Pie // plant-based; vegan; soy-free; nut-free // Makes 1 9" double crust or lattice-topped pie //

    Crust:

    • 1 recipe coconut oil pie crust, or your favorite homemade pie pastry (see my recommendation for an all-butter pastry above) *I used 50:50 ratio of whole wheat pastry flour and organic all-purpose unbleached for this pie, but feel free to use what you wish, including spelt flour. I also added 2 tsp of coconut vinegar to this batch, and really loved the pop of flavor it gave the pastry (you could also use apple cider or plain vinegar if desired).
    • 2-3TB Almond milk or other milk for brushing top before baking

    Filling:

    • 7-8 medium-large ripe peaches
    • 1/2-3/4 cup brown sugar, coconut sugar or sucanant (bump this up to the 3/4 cup if you like a sweeter pie)
    • 2 TB tapioca starch 
    • 1-2 TB lemon juice
    • 2 tsp cinnamon
    • 2 tsp freshly grated ginger (or 1 tsp dried ginger)
    • vanilla seeds scraped from 1/2 vanilla bean (or 1-2 tsp vanilla extract)
    • pinch sea salt

    1. Prepare the crust as described in this post. 

    2. When ready to bake the pie, preheat oven to 425F. Get on with the filling by peeling the peaches: bring a medium/large pot of water to a simmer. Score each peach at the non-stem end with an "X", each score being about 1.5" long. Place into simmering water for 2-4 minutes, until the "X" starts to open just slightly. Scoop the peaches out into a bowl of ice water, and allow to sit for a few mintues to cool and shock the skin. With a pearing knife and your fingers, start at a point were the two lines of the "X" meet, and peel the skin away from the peaches. 

    3. Score the peeled peaches in half, and gently twist to get into 2 halves. Take the pit out using the paring knife to help. Cut each half into 5-6 wedges. If your peaches are not free-stone (i.e. they won't come apart...cling stone??!) simply pry in half and do your best at getting the pit out. Doesn't have to be perfect, and peach chunks/cubes work just as well as slices in the filling.

    4. Toss the peaches with the filling ingredients. Plop into the bottom pie crust. Lattice the top of the pie, or simply place the second layer of rolled-out pastry on top, allowing for a 1"-1.5" overhang, folding under and crimping as you desire. Poke a few vent holes in the top with a knife or fork. 

    5. Brush pie with almond milk or whatever milk you want for browning, and bake for 20 minutes at 425F. Turn heat down to 325F after that, and bake for about 35-50 minutes, or until the crust is brown and filling is bubbling throughout the pie. Allow to cool for 1 hour, or until ready to serve. This helps the juices cool and thicken, making for easy-as-pie slicing and serving.



     Start with the pastry. You know what to do! Reference my Srawberry and Rhubarb Pie post if you need some pointers with the coconut oil crust. I added 2 tsp coconut vinegar to mine this time and loved the results. Fat and flour...the start to something beautiful:

    Now, for peeling the peaches. Score the bottoms of the peaches, and then place into simmering water for 3-7 minutes, until the X's begin to open a bit. Plunge into ice water to cool and shock the skins. 

    Peel with the help of a paring knife and clean fingers...behold, naked peaches! 

    Slice in half, free the flesh from the pit with a twist (or just pry open with a paring knife if you don't have free-stone peaches...it is always a surprise!). Slice and/or dice into reasonable pieces:

    Add in the filling ingredients, including the vanilla bean and ginger:

    Mix mix mix...

    Plop into the pastry bottom:

    Top with a lattice, or just lay the other half of the rolled pastry down on the pie. Trim and crimp edges. Don't forget to poke some vent holes, with a sharp paring knife or a fork, into the double-crusted pie, if you go that route.

    Gingerly place onto a parchment lined baking tray and brush with almond (or whatever type) milk. Into a hot oven until bubbly throughout. 

    Admire your handy work...and allow this baby to cool for at least 1 hour to set-up those juices. After that, slice and serve away!

    And go back for seconds! Happy summer'ing!