Can you believe that my Pie Week is almost over? Only two more pie recipes left before Thanksgiving. I hope you find something you like here :-)
Today's recipe is a variation of one that I learned in the pie workshop that I attended. I loved the idea of using peaches with holiday spices. The allspice and cinnamon give this pie a holiday feel, and what combination is better than peaches and amaretto?!
For this recipe, I used a bag of Wegman's frozen peaches. Their quality is impressive and blows canned peaches out of the water. One thing I will say: make sure you cook these peaches to your liking. Because they are frozen, you might need to cook them a little longer to get your desired texture (aka mushiness level). I would probably cook them longer in the sauce pan rather than in the oven.
1 homemade pie crust, recipe here
peach pie filling, recipe below
oat crumble, recipe below
Peach Pie Filling Recipe:
1 c. coconut sugar
1 c. pure maple syrup
1/4 c. amaretto - check out my homemade recipe!
3/4 c. tapioca starch or cornstarch
1.5 lbs. frozen peaches
1/2 tsp. nutmeg
1 T. cinnamon
1 T. allspice
Oat Crumble Recipe:
1/2 c. organic whole wheat pastry flour
1/3 c. coconut sugar
1/2 c. oats
1/2 tsp. sea salt
6 T. vegan butter, diced into chunks
Preheat the oven to 350°. As outlined in the pie directions, bake the bottom crust of the pie for about 10 minutes. Once it's done, increase the temperature to 375°.
In the mean time, measure out your peaches - I used my kitchen scale. Take half of those peaches and place them in a medium-sized, heavy bottomed pan. Place the other half in a large bowl.
In the pan with the peaches, add the sugar, amaretto, and maple syrup. Cook this mixture over medium-high heat until the peaches are softened, maybe 20-30 minutes.
In the bowl with the other frozen peaches, add the tapioca starch, cinnamon, nutmeg, and allspice. Stir and coat the peaches. (Mixing it like this will keep the tapioca/cornstarch from clumping together!)
Once the peaches are done cooking, pour the mixture into the bowl with the frozen peaches. Stir and combine all of the ingredients, maybe even another small splash of amaretto?! Let it sit for another minute or two to thicken. It will smell positively amazing!
Pour this filling into the semi-cooked pie shell. TIP: Be sure to keep a cookie tray underneath the pie pan while it's in the oven. Juicy pies like this are likely to leak.
In a small bowl, combine the oat crumble ingredients. (I rarely use vegan butter, but for crumbles, nothing works as well. Just sayin'.) I like to squish the crumble ingredients with my fingers. You want it to be chunky and non-uniform. Sprinkle it on top of the pie.
Bake the pie for at least 40 minutes.
Remember to let it cool/stand for 30-45 minutes, or else all of the peachy juices will flood out when you cut it!
The best combination is pie and ice cream. Try to make one of my dairy-free ice creams! The combo will make your day!