Juicy peaches and summer cherries make the perfect combination for a stone fruit pie. Vegan with a gluten free crust.
It’s hard to write about the perfect peach without sounding socially unaware. True, if we all focused our pens (er, laptops) on global plights, all reading would be a hopelessly dismal activity. But I find myself not wanting to write about the search for the perfect peach. It sounds, I dunno, so irritatingly FWP. And perhaps trite, as I’m sure hundreds of essays have been dedicated to the flawless peach, the best tomato, the crispest bean off the vine.
With this in mind, I’m going to make the following thought nice and short: lastsummeriatelotsofreallygoodpeaches theywerjuicyandhoneyedandmessyandthat’swhatmakesagoodpeachdon’tyouagree.
And this summer, the peaches aren’t as good (FWP flag on the play). I consider this to be a good thing, since the peaches last summer were so good that I couldn’t bring myself to cook with them. I ate them and ate them straight up, maybe in a salad or something. The reason I’m pleased with this summer’s sub-par peaches (thus far) is that I can guiltlessly bake with them, without fear of fouling the immaculate.
So bake with them I did. I baked them into a sweet summer pie, the kind that must be consumed with a chilly glass of almond milk. And the kind that isn’t gonna do your waistline any favors, but carpe diem, ya know? Or perhaps carpe tortae persicum? That sounds kinda dirty, teehee. And probably incorrect bc I don’t know a lick of Latin.
But pie? Yeah. I know pie. It smelled so good in the oven that I had a hard time waiting for it to cool before diving in. And when I did, I remembered that fruit pies usually taste best a day or two after they’re made. So if you have the patience, let it sit in the fridge for 24-48 hours before digging in.
What’s your favorite kind of pie?
Summer Stone Fruit Pie
- 2 3/4- 3 lbs peaches, peeled, pitted and roughly chopped
- 1 lb cherries, pitted and roughly chopped
- 1/2 cup -1 cup of brown sugar (depending on how sweet your peaches already are)
- 1/4 cup tapioca flour or cornstarch
- 1 tsp cinnamon
- 1 tbsp vanilla
- 1 double gluten free pie crust (details below — totally cheated btw)
- extra sugar and cinnamon for the top of the crust, plus a little aquafaba if you want
- Prepare the pie crust and divide it in half. Preheat the oven to 425.
- Lightly grease your pie pan and roll out half of the crust. Gently place it in the pie pan and trim to fit.
- Using pie weights (i used dry beans), blind bake the crust for 12-15 min. It should start to look a little golden on the edges. When it’s done, lower the oven temp to 400.
- While the bottom crust is baking, prep the pie filling. Combine the peaches, cherries, tapioca flour, cinnamon, vanilla, and sugar.
- When the bottom crust is done blind baking, fill it up with your peach mix.
- Roll out the second half of the crust and use cookie cutters to slice out shapes. Add the shapes to the top of the filling, and re-roll the crust as needed.
- (optional) brush the top of the crust with aquafaba
- Sprinkle sugar and cinnamon over the crust
- Bake at 400 for 25-30 min.
- Allow to cool before cutting. Serve with love.
Gluten Free Pie crust (not sponsored content)
Okay so for the gluten free pie crust I totally cheated and bought a bag of Bob’s GF pie crust mix. The bag yields two crusts, and you will need them both for this recipe. If you wish, you can follow the instructions on the bag to prep the crust — I don’t have the bag in front of my, but I believe it called for butter, shortening, and cold water. I did not follow the instructions. I used coconut oil, corn spirits (aka moonshine), and cold water. So for one bag of Bob’s GF pie crust, I used 14 tbsp coconut oil, 8 tbsp moonshine, and 4 tbsp cold water. I cut the coconut oil into the flour mix, then added the moonshine, and lastly the water. Then I split the crust into two balls prior to chilling. I did not chill it very long because the coconut oil will get very hard in the fridge and thus become hard to roll.