Friday was absolutely gorgeous. It was sunny and 75 degrees. After work me and my sister went up to Baltimore for what was suppose to be a short trip to an art store. I wanted to get more paint supplies. I love painting and I want to do more of it. Since it was so nice out we decided to head towards Canton and have a drink. Little did we know there was a huge St. Patricks Day festival and the entire square was blocked off for bars. Of course we stayed and had more than a drink. We also decided to go to this place I'd been hearing about called Johnny Rads near Patterson Park. Although we didn't get food there (they have vegan pizza options!!) we had a couple drinks. I blame the huge glasses of wine I was being poured for the pounding headache I had all day at work. They were pushing 10 ounces....seriously. We definitely want to try their food so were going to go back on Saturday...before ELTON JOHN.
To mark the first day of spring I decided to make a peach pie. I've really grown to love pie and what's more spring than peaches. The grocery store even had fresh one that were on sale. Although they were a little under ripe, they cooked up perfectly. My pie crust is made with a blend of rice flours, sorghum flour, and potato starch. I use earth balance because it mimics butter incredibly. Pie crust should be flakey and buttery and coconut oil just doesn't do it. In my pervious pie crusts I put a little bit of evaporated cane juice but this time I decided to remove it. In order to help the crust brown I brushed agave nectar which did the trick. This way the pies are all agave nectar sweetened. No sugar! For this pie today I did use brown sugar and evaporated cane juice for a crumble topping. Still working on a crumble topping made with agave. If I did a double crust pie I would have brushed the top with agave nectar in addition to the edges to help it brown. The agave also creates a sticky gooey layer on the crust and it's amazing. Here are some pictures...
Once I whisked the dry ingredients together I added cold earth balance, cut into small cubes, and mixed it into the flour until it looked like this...
Then I added ice cold water until the dough came together.
It's important to let the pie dough chill in the fridge for about 30-45 minutes. You want to keep the earth balance cold since that's what will make the crust flakey.
Peach pie filling made from fresh peach slices, lemon juice, cinnamon, a pinch of salt, arrowroot, and agave nectar!
Pre crumble topping.
About to go in the oven!
My peach pie to welcome spring!
On Tuesday I will be posting how to make homemade vegetable stock and a black bean soup that is made using the stock. I'll also post an update on how my seeds are growing. Within the next week i'll have to transport some to bigger pots. Exciting! - kb
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