No pie crust skills needed! This simple Rustic Peach Berry Pie is a perfect and straightforward recipe when time is limited. It’s crunchy on outside and soft, sweet and juicy on the inside. The vegan crust is made by folding the edges of the pie dough over the top of the canned peaches and berry jam. Depending on a season, you can use various filling and adjust spices and sugar levels.
Servings: 4 small pie
Cost: $5
Equipment
- Pastry blender*
Ingredients
- For Pie Crust:
- 1 ½ cup all-purpose flour
- 1 tsp brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp turmeric
- 8 oz vegan butter*
- 4 Tbsp ice-cold water*
- For the pie filling:
- 1 cup sliced canned peaches, juice drained*
- 1/3 cup black currant jam or preserves*
- 2 tsp brown sugar
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 6-7 drops Stevia extract*
- For the pie top:
- 1 tsp water, any temperature
- 1 tsp brown sugar
Instructions
- In a large bowl, mix all-purpose flour, sugar, salt, cinnamon, nutmeg, and turmeric.
- Using a pastry blender or fork combine cold butter with dry ingredients.
- Add water one tablespoon at the time until a dough-like consistency.
- Preheat the oven to 400 degrees Fahrenheit.
- Place the dough a lightly floured countertop. Using a rolling pin, roll out into 1/8’’ thick, 8-10’’ diameter circle.
- Place it to a greased baking sheet.
- For the filling, in a medium-sized bowl, gently mix peaches with jam, sugar, pumpkin pie spice, cinnamon, and Stevia.
- Top dough with peach berry mixture, leaving 2-inch edges around them. Gently fold the edges of pie dough towards the center around the sides, overlapping as you go.
- Brush the pie crust with water and sprinkle with brown sugar.
- Bake for 20-25 minutes until pie is nicely golden.
- Remove the pie from the oven and allow to cool 20 minutes and serve with ice-cream or just as is.
Notes
* If you do not have a pastry blender, use a large-holed cheese grater and grate frozen butter. Then add it to the flour mixture and mix with your fingers (old fashioned grandma style). You can also use the food processor with the knife blade to prepare the pie crust.
*For this recipe, I used one stick of Miyoko’s Vegan butter. Alternatively, you can use 1 cup refined coconut oil, cold and solid. If you store the coconut oil at room temperature, place it in the refrigerator until it’s solid.
*To prepare ice-cold water, pour water in a small bowl and add 4-5 ice-cubes. Place in the freezer for 2-3 minutes. Steer and measure 7 Tbsp ice-cold water.
*For this recipe I used Del Monte Canned Yellow Cling Sliced Peaches, no sugar added
*You can use blackberry jam instead or black currant.
*If you prefer to use sugar instead of Stevia extract, add 1 Tbs of brown sugar.
Loved this recipe?Mention @cookingmypoundsoff or tag #cookingmypoundsoff!
