Saturday Adam and I were both feeling crappy and grumpy. Adam because he was fasting for Yom Kippur, me because Little A woke me in the middle of the night...she had to pee, but she can do that on her own, so not sure what the deal was...then she made me put her back into her bed and when I did, she began screaming. About what, I have no idea, I wasn't fully conscious. But the interrupted sleep made me feel tired and headachy. Grrr!
Unfortunately, I had promised Little A we would make a pie. Why? Because she asked and I try to be a good mom. I actually hate pie. I've never understood the appeal. The fillings can be good, but the unhealthiest, yuckiest part - the crust, is also the hardest-to-make part. I don't love making pastry and I don't even own a proper pie plate. But she asked. Why she asked, I frankly have no idea, although I think it's because Big A's daycare class made mini apple pies with the leftover apples and honey I gave her to share with everyone. She's become the go-to kid in the daycare to share the Jewish traditions at each major holiday.
So make a pie we did, however, we made a peach one because I had a 1 lb bag of frozen peaches in the freezer to use up.
Given my lack of enthusiasm about pie, I didn't spend a whole lot of time researching pastry recipes. Instead, I found a supposedly no-fail recipe online and modified it. It kind of failed. It turned out tasty enough, but it was crumbly, so after I rolled it out, it totally fell to pieces as I tried to transfer it to the pan. I ended up having to press the dough into the springform pan (which I had to use instead of a real pie plate) as you would a crumb crust. But it worked well enough and tasted great. In any case, I'm sharing the recipe I used, but feel free to sub your own favorite pastry recipe.
Despite my lack of appreciation of pie, the other 3 members of this family happily gobbled up this baby in record time.
Cranberry Peach Crumble Pie (Refined sugar-free)
Pastry
3 cups whole grain kamut flour
1 tsp salt
1 cup cold Earth Balance
5 tbls ice water
1 egg, beaten
1 tsp cider vinegar
2 tbls xylitol
Filling
1 lb frozen peach slices (or 2 lb fresh peaches, washed, peeled, pitted and sliced)
1/4 cup dried cranberries (preferably juice sweetened)
2 tbls coconut sugar
2 tbls arrowroot starch
1/4 tsp ground cinnamon
Crumble Topping
2 cups large flake oats
2 tbls whole grain kamut flour
1/4 cup coconut sugar
1/3 cup coconut oil or Earth Balance, softened
Cut together flour, Earth Balance, and salt until it resembles small peas. Combine the egg, water and vinegar and gradually add to flour mixture. Stir just until moistened and a soft dough forms. Divide into 2 disks. Wrap and freeze 1 of the disks, and refrigerate the other one until ready to use. Roll out to desired thinness on parchment paper and then transfer to pie plate and press into bottom and up the sides.
Toss filling ingredients together in a large bowl and fill pastry shell.
Use a fork (or your hands) and combine topping ingredients until ingredients are well combined. Sprinkle evenly over pie filling, right to edges of the crust.
Bake at 375F for 45 minutes. Cover top with foil if it is browning to quickly and bake for another 10 minutes. Let cool and serve. Keep covered in air tight container in the fridge for 5-6 days or freeze.
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