This Cinnamon Whole Wheat Strawberry Peach Pie is by far a sure crowd pleaser. Bursting with tart and sweet flavors from the strawberries and peaches combined, the true star of this recipe however, is the cinnamon whole wheat crust, which not only offers a more rustic look, but an awesome thickness and flakiness. All vegan.
Hey, ya’ll! We’re in the first fruits of the week and I must admit that I had a fairly busy weekend. I managed to pull off 6 recipes, all of which I am proud about.
I know, it’s pretty crazy! That’s 6 recipes, 2-3 hours of cook time and photos (each), and 2 full days of work. Haha. But hey—it’s all about time management and organization to keep things efficient.
In addition, I’m at the homestretch of school being over for the Spring semester. Woohoo! After another class and a final, I’ll be able to gear my recipes and wellness posts into full swing with a nice break for the next few months.
Aren’t you excited for the summer? I plan to do a lot of exploring with my two guys and definitely making this summer fun. Also, I’ll be doing some big things for Orchids + Sweet Tea, so that’s always exciting of course! What are your plans for the summer?
Back to this recipe—I’m so ecstatic to be sharing this sweet treat with you guys. To be honest, I originally decided to do a strawberry + peach crisp, however, after a little testing, I wasn’t sold on it’s results. But then the idea of a pie clicked in my head.
BUT not just any traditional pie; I wanted to do things a bit different by using a unique crust. That’s when it clicked and I chose to try whole wheat.
At first, I was a bit worried that the whole wheat would be too thick for the pie crust and take away from the buttery, flaky texture that I often aim for, therefore, I used a small portion of all-purpose to pair with the whole wheat, which gave it a little balance.
To my surprise, however, the whole wheat crust was really flaky and crunchy despite the whole wheat flour, which was nice. Yum! Just thinking about it again makes me want a slice. Haha.
More importantly, this recipe is really easy to make and the crust (which is the star!) doesn’t require much ingredients. In fact, they are staple ingredients that you can easily find around and within your refrigerator. At least for the most part!
The only lengthy process for this recipe is the chilling process, which is about 1-2 hours. Why? Well, I’ve learned that by chilling the pie crust dough for a bit before rolling it out allows the gluten to settle down and relax.
So how does this affect your crust? In all actuality, it makes rolling your dough much easier and reduces any shrinkage that can occur during baking. So, it’s a pretty important process ya’ll! Who wants a small pie crust, right?
Speaking of pie, have you tried our Homemade Apple Berry Pie? What makes this one so special is the bursting of flavor from each strawberry, blackberry, blueberry, and raspberry that pops through the buttery crust tied together with the great balance of tartness from the granny apples.
Another important factor in your pie as you may (or may not) know is the filling. While some people might manage to get their pie filling to perfection, in all honesty, it has taken me a few tries.
However, the trick I’ve learned (especially when using frozen fruit) is ensuring that you use a tad bit of corn starch which thicken things up and avoids your filling from being too ‘liquid-y’.
But be careful not to use too much corn starch since you already use flour to toss them.
Regretfully, too much corn starch will make things ‘paste-like’, which is YUCK! Believe me, I’ve gone through this during my testing phase in previous attempts. Lesson learned, indeed. Haha.
Now for the design—-I’m still working on this one guys. I haven’t perfected the really cute designs that other bakers have managed to master, but I’m fairly happy with my simple, yet decent design.
Don’t you think? Personally, I just want it to look good enough to eat, not too pretty to eat because if you truly know me then you know that I’ll be the first one to slice a piece of anything sweet before it even fully cools. Haha. Yes, I’m that girl! Is there anyone else with me on this?
Ok, so on to the recipe—FINALLY!
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In a small bowl, combine the water and vinegar and set aside until needed (I added an ice cube to keep them cold).
In a large bowl, combine both flours, cinnamon, sea salt, whisking everything together until well combined. Add the cold butter cubes and using a pastry cutter or 2 forks, cut the flour and butter together until everything looks ‘peas-like’.
Slowly add in the cold water-vinegar mixture and knead everything together using one of your hands. **If the dough is too dry and doesn’t hold together when pinched, add a little more cold water, 1 tsp at a time, until the dough comes together and is not too wet or too dry.**
Gather the dough ball and carefully put it onto a lightly floured surface and gently knead the dough into a nice tight ball, about 4-5 kneads should be enough!
Now, wrap the dough in plastic wrap and refrigerate for at least 1 hour before using it. **I chilled my dough for 1 1/2 hours.**
Preheat your oven to 375 degrees Fahrenheit
Remove dough ball from the refrigerator and place on a lightly floured surface again and divide into 2 even balls. Roll out first dough ball (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Next roll out 2nd dough ball (about the same thickness of first one) and leave it there until ready to use.
Add organic all-purpose flour, pure cane sugar, brown sugar, cinnamon, cornstarch, nutmeg and ground ginger in a large bowl and stir well so that the mixture is combined completely. Then add frozen peaches and strawberries and toss with a spatula so that they are evenly coated in the mixture. Add everything to your prepared pie crust and evenly spread.
Now go back to your set aside flattened pie crust dough and slice mini “x” cut patterns across entire dough and gently lift and place it atop tossed fruit in pie dish. Make sure to pinch each end together with bottom crust to ensure that both top and bottom crust stay in tact. Be sure to do any folding or tucking for any excess pie crust. Then using a fork, ‘crimp’ the edges of pie crust, going all the way around until entire pie is done.
Once done, lightly dress top of pie crust with melted butter and generously sprinkle a handful of brown sugar atop crust and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and strawberries/peaches are bubbling through. Remove from the oven and let it cool for 10-15 minutes.
Slice your pie and serve with a few scoops of dairy-free ice cream, if desired.
If you choose to make this Cinnamon Whole Wheat Strawberry Peach Pie recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Cinnamon Whole Wheat Strawberry Peach Pie.