Why, Sir Circumference, of course. He ate too much pi(e).
See what I did there? That’s both a math AND a food pun. And it brings us to today’s post. It’s pie themed. I don’t know why, but I have been on a pie making kick of late. I think it might be because of my tiny pie tins. They make everything so fun. And, now I can throw the pies I don’t want to eat immediately into the freezer. Then when I have a pie craving, I just take one out and nom. It’s glorious.
I have two favorite pies: Peach pie and blueberry pie.
Today is a peach pie kinda day. It’s fruity. It’s light. It’s sweet. Soo good. My mouth is watering just thinking about it!
We have a peach tree in our yard, so I got to use super fresh peaches, with the added bonus of having grown them in the yard. I also wanted to try a new pie crust. I love flaky, butter, bad-for-you-but-so-delicious crusts. However…I don’t like trying to justify it. So, today’s pie crust is going to be made with coconut oil! Sure, it’s still a fat, but it’s a better-for-you fat. And that does wonders.
The crust came out great. It wasn’t AS flaky as a traditional crust, but I will be making modifications to it at another point in order to get it there. And, one of my friends totally thought it WAS butter. So, that is definitely a plus!
The filling recipe is from my grandmother. So, I am sharing a family secret with you all! If you make it, let me know how it came out!
Pie Crust, adapted from Food52. (Can be used with any filling, not just peach pie)
- 2 1/4 cups all purpose flour
- 1/2 cup coconut oil, cool enough to be solid
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup ice water, maybe a tad more
- Start by placing the flour, salt, and sugar in a glass bowl. Pulse to combine. Add your solid coconut oil and, using a fork, your fingers, or a food processor. Mix/pulse until mixture is crumbly and will stick together when you squeeze it. Mix in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together. It’s fine to have a lot of crumbs still–that’ll make a good, flaky crust–but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right.
- When you are ready to use the crust, make sure it’s soft enough to roll, and use a rolling pin to roll the dough into a large circle–enough that you can imagine easily covering your pie pan–using extra flour to keep things from sticking as you go. Gingerly lift it onto your pie crust. Squeeze the edges to make a pretty, puckered pattern. Refrigerate crust till you have the filling made and are ready to bake it.
Peach Pie Filling
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon table salt
2 tablespoons minute tapioca
- Preheat oven to 400.
Next, wash the fuzz off the peaches, there is nothing worse than a a mouth full of peach fuzz. If you want to remove the skins, you may do so by using the boiling water/ice bath method. But, we like ’em in our pie.
- Once your peaches are fuzz free, slice them in half, remove the pit, and continue to slice the halves into 4-6 wedges. You should have about 6 cups of peaches.
- Add the slices to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and tapioca until evenly mixed. Add to peaches and toss to evenly coat.
- Pour the filling into the prepared pie crust bottom(s). Top with another rolled out crust and pinch the edges together. Or, if you’re feeling fancy, make a lattice work top. Place the pie dish(es) on a cookie sheet before you place it in the oven. The filling will bubble over, and we don’t want your oven dirtied!
- Bake the pie (s) in your preheated oven for 30-40 minutes, or until the crust begins to brown and the filling bubbles. If the crust is looking too brown for you liking, cover it with tin foil.
- Once done, cool the pie before eating. I know it’s tempting to nom it right away, but the filling won’t be set. And it’s so much better when it is.
Serve with vanilla ice cream, whipped cream, or have it straight up. Best enjoyed with friends.