A perfect pie celebrating summer produce.
Meet the Chef: Lauren Waterman
Lauren is the vegan recipe developer and photographer behind the blog Chickpea and Herb. She focuses on garden to table food with a big emphasis on seasonal ingredients and sustainability. She lives in Philadelphia with her musician husband and three freeloading kitties.
For the filling:
- 6 Peaches 6 Peaches
- 1 cup Blackberries 1 cup Blackberries
- Florida Crystals®Organic Light Brown Raw Cane Sugar ½ cup ½ cup Florida Crystals®Organic Light Brown Raw Cane Sugar
- Florida Crystals® Organic Raw Cane Sugar ½ cup ½ cup Florida Crystals® Organic Raw Cane Sugar
- 1/4 cup Flour 1/4 cup Flour
- 1 Lemon, juiced 1 Lemon, juiced
For the crust:
- 3 cups Flour 3 cups Flour
- ½ teaspoon Baking powder ½ teaspoon Baking powder
- ¾ teaspoon Salt ¾ teaspoon Salt
- ⅓ cup Olive oil ⅓ cup Olive oil
- 5 tablespoons Water 5 tablespoons Water
- ½ cup plant-based milk ½ cup plant-based milk
Make the Filling:
Cut the peaches into thin slices, and add to a large mixing bowl with the blackberries.
Sprinkle with Florida Crystals® Organic Light Brown Raw Cane Sugar and Florida Crystals® Organic Raw Cane Sugar, ¼ cup flour, and squeeze in juice of one whole lemon.
Let the mixture sit on the counter while working on the pie crust. It will develop a thick peach syrup, which you can use when filling the crust.
Make The Pie Crust and Topping:
In a food processor, add flour, baking powder, salt, olive oil, and water, and then pulse.
Slowly add in plant-based milk, little by little, and use up to ½ cup.
Dump ¾ of the mixture into a pie dish and press with fingers to mold to the shape of the dish. Alternatively, you can use a rolling pin and roll the dough into a circle on a silicone baking mat, then drape over the pie dish. If choosing this method, use a butter knife to cut excess crust off of the edges.
Using a rolling pin, roll the remaining mixture on a silicone baking mat until ¼ inch thick to begin working on the lattice. Ensure that the length of this rolled out crust is at least as wide as your pie tin.
Using the dull side of a knife, slice into strips 1” wide and 10-12” inches long.
Make the Pie:
Preheat oven at 400º F.
Add the peach and blackberry filling mixture to the crust, including half of the syrupy peach juice remaining in the bowl.
Lay the strips of crust vertically over the filling and then repeat horizontally to create a lattice pattern.
Bake for 30 minutes.
You can choose to roll out the entire pie crust and lay over the pie tin, trimming the edges if you prefer instead of tamping the crust down within the tin.
If the crust seems too crumbly when rolling it out, you can add a few more drops of water it.