Peach Pie

Last Thursday was national peach pie day!!!!!!! You know what that means….. I simply HAD to make pie! I am personally more of a cobbler kind of girl myself but they’re pretty much the same thing right? Lol Oh and guys, if you’re into crust, well let’s just say you can be sure to find nirvana in this recipe.

P.S. – Have you guys ever been to a peach festival? Last time I went to the big peach festival in Weatherford with some friends. It was super hot, but oh so fun. We played that silly peaches song the whole way there.

Movin’ to the country, Gonna eat a lot of peaches, Movin’ to the country, Gonna eat a lot of peaches Peaches come from a can, They were put there by a man

Seriously how silly is this song? Lol we had such fun singing it and getting revved up for the day. Speaking of getting revved up…. Who’s revving for this recipe? Okay okay let’s get to baking!

 

 

Ingredients

For crust:

2 1/2 cups unbleached all purpose flour

½ tbsp sugar

1/4 tsp sea salt

2/3 cup coconut oil*

½ stick of butter (mine of course is vegan) *

3-6 tbsp water*

For filling:

6-8 ripe peaches depending on their size

1/3 cup and ½ tbsp brown sugar

2/3 cup sugar

3 tsp cornstarch

¼ tsp ground nutmeg

1 tsp ground cinnamon

Dash of salt

2tsp lemon juice

 

Instructions

Preheat oven to 400F.

In a large mixing bowl combine flour, sugar, and salt.

Next add the vegan butter and then the coconut oil a spoonful at a time and press together until you get a crumbled texture.

Then add that nice ice cold water a tablespoon at a time while gently mixing. When you are able to pinch a piece of dough together and have it stick into a solid mass then it is ready, if it still crumbles then continue adding water.

Cover a flat surface in flour. In the mixing bowl by hand mold the dough into two balls. Transfer on dough ball onto your floured surface at a time.

Dust the dough with flour and get to rolling! Try to shape the 2 dough balls into the size and shape of your pie pan. Cut one of these into the design you would like for your pie topping.

I actually don’t own a pie pan and as I am trying to go towards a more minimalist lifestyle I chose to use my cast iron skillet. It works perfectly for baking this pie and I do mean perfectly. The downfall is no fancy sides to my crust. I’m pretty sure I can deal with that though lol.

Wash and peal your peaches and then slice into quarter inch pieces.  

In a large bowl mix together corn starch, salt, sugar, 1/3 cup brown sugar, and spices. Add peeled peaches and coat.

Place bottom crust in pie pan. Spoon in peach mixture and then layer on the top crust in whatever design you prefer.

Sprinkle the top of your pie with remaining brown sugar.

Bake for 20 minutes. Remove pie and reduce oven temperature to 375F. Loosely cover pie with aluminum foil and bake an additional 30 to 40 minutes or until crust starts to golden and pie filling is bubbling. Careful not to over bake the crust. Let the pie cool for at least 2 hours before devouring that scrumptious thing.

 

 

*Cold is key my friends! Make sure your coconut oil is solid. If it is not just let it set in the fridge for about 30 minutes. Your water should be ice cold and your butter just out of the fridge. We want everything nice and solid.

 

Note – this dough can be made the day before and kept in the refrigerator. You’ll just have to set it out for a bit to get to room temperature.

Well that’s it folks! I Make sure you let me know how it turned out and enjoy with a side of dairy free vanilla ice cream if you please. I couldn’t wait to dig into this and ended up eating straight out of the skillet lol!

As always don’t forget to follow me here at The Girl and the Coconut. I’m also on Instagram, Twitter, and Snapchat @girlndacoconut.