Rolling Hills Peach Pie
Makes
6
servings
Featuring our favorite local peaches, this pie is perfectly sweet and the crust perfectly flaky every time.
Meal Type
Desserts
Diet Type
Vegetarian
Ingredients
Basic Pie Crust
2 ½ cups white pastry flour
1 teaspoon sea salt
1 teaspoon cane sugar
½ cup chilled butter, cut into pieces
½ cup “Nutiva” coconut oil (liquefied, not solid)
1/3 cup plus 1 tablespoon cold water
Peach Pie Filling
5-6 cups of sliced, fresh peaches
1tablespoon fresh lemon juice
½ cup cane sugar
1 teaspoon cinnamon
2 tablespoon tapioca flour
2 ½ cups white pastry flour
1 teaspoon sea salt
1 teaspoon cane sugar
½ cup chilled butter, cut into pieces
½ cup “Nutiva” coconut oil (liquefied, not solid)
1/3 cup plus 1 tablespoon cold water
Peach Pie Filling
5-6 cups of sliced, fresh peaches
1tablespoon fresh lemon juice
½ cup cane sugar
1 teaspoon cinnamon
2 tablespoon tapioca flour
1
First make the crust
-
Whisk flour, salt & sugar in bowl
-
Add butter pieces and coconut oil, blending them into flour mix using fingers or a fork. Blend until dough becomes mealy.
-
Drizzle in the cold water. Lightly knead the dough into a smooth ball. To achieve a flaky crust, do not over mix the dough.
-
Chill dough for 10-20 minutes.
2
Then make the filling
- In a large bowl, combine the filling ingredients. Let the fruit filling meld for 15 minutes.
- Remove the dough from the fridge.
- Cut the dough in half, and gently roll it out into two large circles.
3
Assemble the pie
- Line a 9” pie dish with one of the circles.
- Pour the filling in.
- Place the second circle on top.
- Seal and flute the edges. Make a few slits into the top of the crust.
- Bake the pie on top of a cookie sheet, in a preheated (425°) oven for 10 minutes, then reduce the heat to 375°, and bake for an additional 30-40 minutes.