GF and Dairy Free Peaches and Cream Pie! So Long Summer Stone Fruit!
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 9 inche pie
Ingredients
  • For the Crust:
  • Single 9" pie
  • ¾ cup plus ⅔ cup Pamela's GF and Vegan AP Flour Blend
  • 1½ tbsp. of coconut unsweetened yogurt
  • 1½ tsp. rice vinegar
  • 1 tbsp. granulated sugar
  • ½ tsp. salt
  • 3 tbsp. ice water ( plus 1 to 2 more if needed)
  • 8 tbsp. organic nonhydrogenated vegetable shortening - well chilled and in ¼ inch pieces
  • For the Filling:
  • 5 medium peaches ripe but still firm peeled and sliced
  • 1 cup canned coconut milk
  • 1 tbsp. vanilla extract
  • ½ tsp. salt
  • ½ tsp. cardamom
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tbsp. Pamela's GF Flour Blend
  • For the Coating:
  • 6 tbsp. vegan butter (I use Earth Balance Soy Free)
  • ¾ cup Pamela's GF Flour Blend
  • ½ cup brown sugar
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • ¼ cup caramelized or regular pecans (optional, omit for nut free)
Instructions
  1. For the Crust:
  2. Combine all the dry ingredients into the bowl of a food processor and pulse a few times to combine.
  3. In a liquid measuring cup whisk together the vinegar, ice water and coconut yogurt and set aside.
  4. Sprinkle the cold pieced shortening over the top of the dry ingredients in the food processor. Pulse 20 to 30 times until the shortening is incorporated and the mixture is crumbly.
  5. With the food processor running, pour the wet ingredients over the dry and run until a dough ball forms on the side of the food processor. If it's not coming together, add a tbsp. at a time of more ice water until the dough comes together. Dump dough onto a sheet of plastic wrap and flatten down into around a 5 inch disk. Cover tightly with the wrap and put in the fridge for 1 hour up to 2 days.
  6. Allow the dough to sit at room temp for about 15 minutes to make it easier to roll out. Pre-heat the oven to 375 degrees while the dough is softening.
  7. Roll the dough out in-between two pieces of parchment paper into around a 10 inch circle, if it cracks, no worries, piece back together. Careful not roll too thin. Spray your pie pan with non-stick spray. Carefully remove the top layer of parchment paper and gently turn out into the prepared pie dish. Again, gently press back together any tears. Press down and up the sides of the dish evenly and crimp the ends. Dock the dough by pricking it all over with a fork. Pop in the freezer for about 10 minutes.
  8. Parbake the crust. Line with parchment paper and fill with baking beads. Bake in the pre-heated oven for 15 minutes. Remove beads and parchment and bake for another 2 to 3 minutes. Remove and place on wire rack while you prepare the filling. I like to parbake to avoid a soggy crust with a heavier liquid filling.
  9. For the Top Crust:
  10. In the bowl of a clean food processor add all your coating ingredients and pulse to combine until the mixture comes together in clumps. You can store in fridge while you prepare the filling.
  11. For the Filling:
  12. Add your peeled and sliced peaches to a large bowl. In a separate medium sized bowl add the sugars, cardamom, salt, vanilla extract, GF flour and the canned coconut milk. Whisk to combine. Pour over prepared peaches and gently toss to coat with spoon. Pour the filling into the parbaked crust and top peaches with cinnamon sugar coating.
  13. Place pie dish on baking sheet lined with foil and use a pie collar or more foil to cover the edges of the crust. Lay a piece of tinfoil loosely over the pie and place in the oven on the middle rack. Bake for 1 hour then remove the foil and pie collar and allow to bake for additional 15 to 20 minutes. Watch the crust though, you don't want it to get too brown. Remove from the oven when pie is golden brown and bubbly. Allow to cool on wire rack at room temp for 15 to 25 minutes to allow the filling to set.
  14. Serve warm, alone or with your favorite non-dairy ice-cream. Store left overs covered in the fridge for up to 3 days.
  15. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/08/24/gf-and-dairy-free-peaches-and-cream-pie-so-long-summer-stone-fruit/