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Peach, Apricot and Pistachio Pie
2018-07-17
https://www.metro.ca/userfiles/image/recipes/tarte-peches-abricots-pistache-10867.jpg
PT20M
PT35M
PT55M
Vegan short pastry:Put the flour, sugar, salt, and vanilla in a food processor and mix.Add the solid coconut oil and mix until you get a grainy texture.Add 3 tablespoons of water and mix again until a ball starts to take shape.If the dough seems too dry you can add a bit of water and mix again.Remove the dough.On a floured work surface, use a rolling pin to flatten out the dough into a disk the size of your mould.Gently place the dough in a 9-inch (23 cm) pie mould with a removable bottom.Remove the excess dough on the sides.Put the mould in the fridge for about 15 minutes.Pistachio crumble dough:In a bowl, use your fingers (but don’t knead) to mix the flour, coconut oil, chopped pistachios, vanilla, and sugar, until you get a grainy texture.Topping:Pre-heat the oven to 350°F and blind bake the pie crust for 10 minutes. Set aside.Cut the peaches and apricots into quarters.Roughly chop the pistachios.In a mixing bowl, combine the fruits, pistachios, maple syrup, and pour into the cooked pie crust.Top with the crumble dough. Bake in the oven for 25 minutes at 350°F.The fruit should be tender and the crumble golden.
6
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0
0
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vegan short pastry
2 Tbsp. + 1 cup (280 mL) flour
1/2 tsp. (2 1/2 mL) salt
1 c. à soupe (15 ml) cane sugar
1 tsp. (5 mL) ground vanilla
1/4 cup (60 mL) solid coconut oil
3-4 Tbsp. (45-60 mL) ice cold water
pistachio crumble dough:
1/2 cup (125 mL) flour
1/4 cup (60 mL) pistachios, finely chopped
1/4 cup (60 mL) cane sugar
1/2 tsp. (2 1/2 mL) ground vanilla
1/4 à 1/3 cup (60 à 80 mL) solid coconut oil
topping:
3 peach
4 apricots
1/4 cup (60 mL) pistachios
2 Tbsp. (30 mL) maple syrup
Peach, Apricot and Pistachio Pie
6
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME
Ingredients
-
vegan short pastry
-
2 Tbsp. + 1 cup
(280 mL)flour
-
1/2 tsp.
(2 1/2 mL)salt
-
1 c. à soupe
(15 ml)cane sugar
-
1 tsp.
(5 mL)ground vanilla
-
1/4 cup
(60 mL)solid coconut oil
-
3-4 Tbsp.
(45-60 mL)ice cold water
-
pistachio crumble dough:
-
1/2 cup
(125 mL)flour
-
1/4 cup
(60 mL)pistachios, finely chopped
-
1/4 cup
(60 mL)cane sugar
-
1/2 tsp.
(2 1/2 mL)ground vanilla
-
1/4 à 1/3 cup
(60 à 80 mL)solid coconut oil
-
topping:
-
3
peach
-
4
apricots
-
1/4 cup
(60 mL)pistachios
-
2 Tbsp.
(30 mL)maple syrup
Preparation
Vegan short pastry:
Put the flour, sugar, salt, and vanilla in a food processor and mix.
Add the solid coconut oil and mix until you get a grainy texture.
Add 3 tablespoons of water and mix again until a ball starts to take shape.
If the dough seems too dry you can add a bit of water and mix again.
Remove the dough.
On a floured work surface, use a rolling pin to flatten out the dough into a disk the size of your mould.
Gently place the dough in a 9-inch (23 cm) pie mould with a removable bottom.
Remove the excess dough on the sides.
Put the mould in the fridge for about 15 minutes.
Pistachio crumble dough:
In a bowl, use your fingers (but don’t knead) to mix the flour, coconut oil, chopped pistachios, vanilla, and sugar, until you get a grainy texture.
Topping:
Pre-heat the oven to 350°F and blind bake the pie crust for 10 minutes. Set aside.
Cut the peaches and apricots into quarters.
Roughly chop the pistachios.
In a mixing bowl, combine the fruits, pistachios, maple syrup, and pour into the cooked pie crust.
Top with the crumble dough. Bake in the oven for 25 minutes at 350°F.
The fruit should be tender and the crumble golden.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
