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The "I Tried" Peach Pie
I really did. I tried to make a rustic crust by using oil instead of butter, but it just didn't fly. In fact, when I tried a bit of the crust before rolling it out, it tasted horrible. John nearly took a photo of the face I made because it was just awful, but I stopped him in time.
Regardless, I did end up making the pie with Elise's all-butter crust that I alter with agave nectar for the sugar. I really did want to make it vegan and cut the saturated fat, but it was not to be.
The original recipe is for "Rustic Raspberry Pie," from the King Arthur Whole Grain Baking book that I love so. I used a combination of frozen peaches for the fruit, used a fraction of the sweetener (agave nectar, of course) and opted for the full 6 tablespoons of cornstarch to prevent any pie oozing when slicing.
Here's a short movie I made of the experience. Please forgive me for opting for the butter crust. It just wasn't worth carrying on with the awful crust. I will try to make the oaty one another day.
2 comments:
My husband makes an amazing oil crust with whole wheat pastry flour. His secret is placing all the ingredients in the freezer before using--especially the canola oil. Freezing the canola oil for about 30 minutes will thicken it and it will be easier to work with. I have heard (though not tried) that adding a tablespoon of apple cider vinegar will also make the crust more tender and flaky.
It takes a bit of practice (his first two crusts were only OK), but it's totally worth it. He is now the pie crust master!
Hi Agnes, please leave the recipe. I'd love to try it! Thanks for visiting. Love your Vegan Ice Cream blog.
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