This is a wonderful summer pie that isn’t loaded with sugar and white flour. I went through several recipes and finally took two that sounded good, mashed them together and tweaked them to make them my own. While I still have some work to do with my crust techniques, I was quite pleased with the flavor and the combination of cherries and peaches is heavenly. Enjoy.
3 large peaches (mine weren’t quite ripe but still worked well)
1 1/2 cups cherries, pitted
3/4 cup coconut sugar
3 tablespoons tapioca
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
⅔ cup oat flour
1½ cups whole wheat flour
⅓ cup butter (I used Kerrygold Grass Fed, but you could sub coconut oil)
½ teaspoon salt
⅓-½ c cold water
First, make the crust.
1. Mix flours with salt in a medium bowl.
2. Mix in the butter. If you have a food processor use the pulse feature to do this. I recommend viewing this video for detailed instructions:
3. Add the cold water. Mix it well but do not knead. With your hands press the dough into a ball. Place in fridge for 10 minutes. I chose to use the time it was chilling to make the filling (see instructions below).
4. Moisten your work counter to prevent dough from slipping when you roll it out. Put a piece of wax paper over the wet area and place the ball of dough on top of it. Cover with a sheet of waxed paper and roll the dough out into a large enough circle to cover your pie pan. Peel off the top sheet of wax paper. Then carefully lift up the paper with the crust on it and gently “roll” it over the pie pan. If there air bubbles, poke them with a knife or lift that part of crust to let the air out.
*If you want to do a top crust or make a lattice or cut outs you’ll need to double the recipe or repeat this process again.
Note : save yourself a lot of time the day you are baking, and pit the cherries the night before (I recommend doing this while drinking a nice glass of wine and watching a movie so it’s more fun).
Making the filling
- Peel, pit, and cut peaches into 1/2-inch-thick slices.
- In a large bowl, gently mix peaches with cherries, coconut sugar, tapioca, lemon juice and nutmeg.
- You should now roll out your dough and place it in the pan as instructed above. Fill pastry with fruit mixture.
- If you are doing a top crust center the second pastry over fruit. Fold top edges of pastry over rim of bottom pastry; flute edges and slash top decoratively. Set pie on a foil-lined baking sheet.
Bake at 375° oven until juices bubble near center, 1 to 1 1/4 hours. The filling firms as the pie cools so let it stand for at least four hours before you slice in. I served mine with frozen goat yogurt I had sweetened with vanilla and stevia and it was the perfect pairing.