Ingredients:
PIE CRUST
- 1 1/4 Cups Flour optional: almond flour
- 1/2 Tsp Sugar optional: coconut sugar
- 1 Tbsp Salt
- 1/2 Cup Vegan Butter 1 inch pieces
- 1/4 Cup Water Ice Cold
PIE CRUMBLE
- 3/4 Cup Flour
- 1/3 Cup Sugar
- 1/4 Tsp Salt
- 1/2 Tsp Cinnamon
- 6 Tbsp Vegan Butter
HOMEMADE WHIPPED CREAM
- 1 Can Coconut Cream place your can in the fridge for the coconut cream to separate from the liquid
- 3 Tbsp Powder Sugar
- 1 Tsp Vanilla Extract
GRILLED PEACHES
- 3 Ripe Peaches you can always use more
Instructions:
PIE CRUST
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Preheat oven to 325°F
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Mix all of your dry ingredients into a bowl.
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Chop your butter into 1 inch pieces and place into your dry ingredients.
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Mix your cold water in, and stir until it become grainy
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Form into a ball with your hands. Wrap it up and place in the fridge either over night or for 15 minutes.
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When ready, roll out into 1/2 inch thick and cut your strips out the way you desire.
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Turn a cupcake pan upside down and oil the bottoms. Create your pie crust design
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Bake for 35 minutes or until golden brown
PIE CRUMBLE
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Mix dry ingredients together
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Add butter and mix until grainy
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Scatter onto a piece of parchment paper and bake for 20 minutes
HOMEMADE WHIPPED CREAM
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Take your coconut cream can out of the fridge and separate the liquid from the cream. Place your cream into a bowl and whisk until soft.
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Mix in your sugar and vanilla
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Place in the fridge until ready to use.
GRILLED PEACHES
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Turn your grill on medium high
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Cut in half and remove the pit
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Optional: Brush grapeseed oil or olive oil on the inside
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Grill each side for about 5 minutes
Notes:
For added sweetness, drizzle local honey on top!