Farmers Market Ginger Peach & Wild Blueberry Pie (Vegan)
Even though I have already gone back to work (I am a school-based Occupational Therapist!), summer is not technically over! So grab yourself some peaches and blueberries, ideally from your local Farmers Market, and get baking!
Peach Pie is one of my favorites, but I love mixing fruits together to get a good mix of tartness and sweetness, and the added ginger is subtle yet really elevates the flavor. And the crust is just spot on - and I am a sucker for a good crust. It is “buttery”, flaky, and everything you want in a pie crust. I swear to you, no one will know it is vegan.
Before we get to the recipe, I want to share a few quick tips. The first being that I always measure flour by grams using a scale. It is really easy to get an inaccurate amount of flour when using traditional measuring cups, so if you have a scale use that. Second, you want your butter, water, and even your mixing bowl to be COLD. I do not have any objective data to support this claim, but it is my experience that vegan butter seems to have a lower melting point than dairy butter. And it is imperative to keep things cold to get a delicious crust. Third thing is my favorite rolling pin. It has measurements along the base so it is easy to know the diameter when rolling out dough as well as removable rings to easily and accurately get your desired thickness. It is such a brilliant design and perfect for baking uniform cookies, pie crusts, and more! Check it out at the link here.
So grab your apron (and new rolling pin), play some good music, and bake your heart out love.
Ingredients
Pie Crust
2 (240 g) Cups all purpose flour
1 Tbs granulated sugar
1/2 tsp sea salt
1 Cup cold butter
1/2 Cup ice cold water
*Recipe from Hot for Food Cookbook
Pie Filling
5 Cups of Peaches (5-7 peaches)
1 Cup of wild blueberries
1/2 cup (packed) brown sugar
1/4 cup cane sugar
1 & 1/2 tsp vanilla extract
1 tsp fresh ginger
1 Tbsp lemon juice
1 tsp fresh lemon zest
1/4 cup arrowroot starch
1/2 tsp ground cinnamon
*Recipe adapted from Fork Knife Swoon & Sally’s Baking Addiction
Instructions
Make dough my combining flour, sugar, and salt in a large mixing bowl.
Cut the cold butter in small cubes, then add to the bowl and combine with a pastry blender until a crumb-like texture has formed with pea sized pieces of butter throughout.
Create a well in the center of the mixture and pour in the ice cold water, a few tablespoons at a time.
Fold together the pastry a few times with a spatula until just combined, but still crumbly. Be careful not to over mix!
Portion half of the pastry into a large piece of plastic wrap. Lift the sides of the the plastic wrap over the pastry to bring it together, and gently form a ball. Finish wrapping the pastry in the plastic and gently form a thick disc. Do the same with the other half.
Refrigerate the pastry for 1 hour.
While the pastry cools, make the pie filling. Peel and chop peaches into cubes and place into a large mixing bowl along with the blueberries.
To the mixing bowl, add the brown sugar, cane sugar, vanilla, ginger, lemon juice and lemon zest until combined. I used the microplane for the ginger, but you can also mince ginger.
Add arrowroot starch and ground cinnamon and stir once more. Taste and adjust as needed. Set aside while you roll out the pie crust.
Remove one pie crust from the fridge and set out for a few minutes while you butter your pie dish.
Set oven to 400 degrees Fahrenheit.
Place the dough in the center of a clean, lightly floured work surface. Lightly flour your hands and rolling pin. Roll out your dough by starting in the center and rolling outwards. Turn your dough and continue rolling towards the edges. Add a bit of flour to your dough or rolling pin as needed to prevent sticking. Continue rolling out your dough until it is around 2-inches larger in diameter than your pie dish.
Gently transfer dough to the pie dish and use your fingers to lightly fit your dough into the bottom and sides of the dish. Fold the excess dough around the edges, while leaving 1 inch overhang. Place back into the fridge while you roll out your second batch of pastry.
Roll the second disk of dough out as directed above, to about 10-inches in diameter and 1/8-inch thick. From here, you can decorate however you prefer! Lay it on top of the pie with a cut out in the middle or use a knife/pizza cutter to cut 1 inch strips to form a lattice.
Remove the pie crust from the fridge, fill with pie filling, and arrange second pie dough on top as desired. Tuck the edges under and crimp the edges. Pop your pie back into the fridge to chill for 10-15 minutes.
Place the pie dish on a baking sheet (to help with any spillage) and bake on the bottom shelf of the oven for 25-30 minutes.
Turn the oven temperature down to 375 degrees Fahrenheit for another 10-15 minutes or until the pie filling is bubbling and pie is golden brown. You may need to cover the edges of the pie with an aluminum foil shield during baking to prevent the edges from burning, as they will bake quicker than the pastry in the middle of the pie.
Remove the pie from the oven and cool on a wire rack for at least 4-6 hours (if possible) to fully set. Your delicious Ginger Peach & Wild Blueberry Pie will keep in the fridge for 3-4 days. Enjoy!