This is going to be a great week! Really it’s summer, all the children are on summer vacation, witch means, that by some miracles way there is less traffic on the roads. And I found a new music mix, that I love. Did I mention this week is going to be wonderful, yet?
Ohh and the best pat is I got my new baking book by FOOD52. I love this book, the photos are so pretty, and the directions for the recipes are so clear and easy. I plan on baking each and every cake, bread and cookies from it. And I think I’ll play with the ingredients so that everything will be just a little more healthy. By the way, if you live in Europe or Australia, you can order the book with free shipping on the great Book Depository site. And they deliver for free worldwide!
Now to this pie! The post is about the pie 😉 This pie, is every vegan person dream. No butter (healthier)! No eggs (most pies don’t have any eggs anyway)! And the taste, it was a big hit here. It made the house small so good, and made me reminisce about my childhood days.
This recipe is using coconut oil. The coconut oil as many health benefits, witch is the exact reason why I love substituting butter with it. And it has an additional bonus, it helps transform any good buttery dairy recipe to a vegan one. You should know that working with coconut oil, could be a bit tricky. The coconut oil is liquefied in heat and solidifies in cold temperature. If, you want to use the coconut oil as a replacement to butter in recipes you should make sure that you have cooled it enough in the fridge. Don’t put the coconut oil in the freezer, it will be impossible to work with.
The only other vegan trick to the vegan pie, is instead of brushing the pie with egg before backing you should brush it with coconut oil. Now this is a trick I picked up from a bakery chef friend, the egg yolk attributes to the golden crust of the pastry, you can achieve the same result with heavy cream or coconut oil.
Go on, head to the kitchen. You are going to love his pie!
- 1½ cups (150 g) all purpose flour
- 1½ cups (150 g) whole wheat purpose flour
- 2 tbsp granulated sugar
- ¼ tsp flaky sea salt
- 9 oz (250 g) refrigerated coconut oil
- 6-8 tbsp ice water
- 5 peaches, cut into ⅓-inch slices
- ½ cup blueberries (I used frozen ones)
- 2 tbsp sugar
- 2 tbsp white flour
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp coconut cream
- Mix together the dry ingredients in a large bowl. Add the cold coconut oil, than using your fingers, blend in the coconut oil until dough is crumbly but there are still visible pieces of coconut oil.
- Add in water, 1 tbsp at a time, and mix gently with a fork until dough comes together, do not knead the dough! Pat the dough together, divide in half and flatten into two discs.
- Wrap both pieces of dough in plastic wrap and place in refrigerator for at least two hours.
- In a large bowl, place the peaches, blueberries, flour, nutmeg, and sugar.
- Toss gently to combine. If the mixture looks extremely juicy, add in the extra tablespoon of flour.
- Cover and leave in room temperature for 30 minutes. Carefully toss every now and then.
- To assemble the pie: Preheat oven to 200°C (400°F).
- Take the dough out of the fridge, and leave the pie dough in room temp for a few minutes before rolling.
- Roll out one piece of the dough into a large circle on a lightly floured surface, about ⅛ - ¼ inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn't stick to the surface. Transfer to a 9 inch pie pan. Trim excess dough, leaving a 1 inch overhang.
- Roll out the other piece of dough and cut into 10 long strips.
- Spoon the filling into the prepared pan and place the strips in a lattice pattern on top (starting from the top right corner of the pie, lay one strip of dough horizontally and one strip vertically, so that the horizontal strip is on the bottom. Lay a second horizontal strip about ½ inch below the top strip so that it overlaps the vertical strip. Fold the top horizontal strip to the right and lay another vertical strip about ½ inch to the left of the first one. Next, fold the top horizontal strip back over it. This way, the second vertical strip will go underneath the top horizontal strip and over top of the second horizontal strip. Fold the first vertical strip up and lay down a third horizontal strip. Fold the vertical strip back down. Next, fold the second horizontal strip to the left and place a third vertical strip. Fold the horizontal strip back over the pie. Fold the middle vertical strip up and lay down the fourth horizontal strip. Fold the top and third horizontal strip to the left and place a fourth vertical strip. Continue until all strips are used and the top of the pie is covered). Crimp the edges.
- Put pie in the freezer for 15 minutes.
- Remove the pie from the freezer and brush it with coconut cream and sprinkle with sugar.
- Place the pie in the oven, on a large baking pan. Bake for 15 minutes at 200°C (400°F), then lower the temperature to 175°C (350°F). Bake until the edges are golden brown and filling bubbly, about an additional 35-45 minutes.
- Let cool completely before serving.
Welcome to Neta Cooks, the ultimate healthy and tasty recipe site. I am Neta, a nutritionist, a foodie and an enthusiastic photographer and traveler. Here I do what I love the most, cook light, healthy and delicious recipes and take pictures of them 
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