July 8, 2014


is it already july? how did that happen so quickly? i can't remember the last time i sat down to write so it must mean that time is moving like wildfire through our days.

i hope you all have been well. our little tribe took a mini vacation to the east coast last week and we are all settling back into our routines slowly and deliberately. i didn't bring my laptop or camera (intentionally), simply because the weight and stress that comes with bringing such pieces of equipment feels forced and obligatory.

before becoming a mother, much of my time was spent in our kitchen, cooking and baking and relieving stress through my pistachio kitchen aid and browsing smitten kitchen and bon apetit just to relax. the way i spend my time has deeply shifted, and baking has become a rusty passion that now almost makes me nervous.

but, on the fourth of july, i was craving homemade pie so much so that i planned my whole day around making it. so we walked to the market, picked our peaches and began to bake. and you guys. this pie. you won't taste the coconut and you will never miss all the butter. i promise.


for the BEST pie crust, adapted from this recipe

2 1/4 C all purpose flour
1/2 C coconut solid coconut oil
1 teaspoon
1 tablespoon cane sugar

using a food processor, pulse together the flour, sugar and salt just to combine. next, pulse in the coconut oil until the mixture is crumbly and sticks together. lastly, pulse in the 1/3 C ice water "or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor. it's fine to have a lot of crumbs still ~ that'll make a good, flaky crust, but it should be easy to shape into a large ball, too." 

place the dough onto a floured surface and shape into a ball. cut in half, cover with siran wrap and let refrigerate for at least a half hour while preparing the peach filling.

for the peach filling, adapted from this recipe

8 organic and ripe peaches
1 lemon, juiced
1/2 teaspoon almond extract
2/3 C all purpose flour
1 C sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt

preheat oven to 450 degrees.

preheat oven to 450 degrees. flour your rolling pin and surface and roll out the pie crust, enough to drape over a pie plate. roll out the other pie crust and cut into 1 inch strips.

for the filling, peel and cut the peaches into 1/4 inch thick slices (about 7 cups) and toss with the lemon juice and almond extract in a large bowl. in another bowl, whisk together the flour, sugar, salt and cinnamon, making sure it is thoroughly combined. stir the flour mixture into the peaches and mix well. pour the peach mixture into the pie crust and top with the lattice strips. to make a "wash" for the pie, brush the lattice and edges with soy, almond or alternative milk.

place pie in oven and bake for ten minutes, then lower the heat to 350 degrees and bake until crust gets brown (about 50 minutes). cover with aluminum foil about halfway through to prevent the edges from browning too quickly.

let cool about 30 minutes before serving.


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