Cinnamon Whole Wheat Strawberry Peach Pie
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.
Servings: 8 servings
Calories: 513kcal
Ingredients
Cinnamon Whole Wheat Crust:
- 2 cups organic whole wheat pastry flour (I use Bob's Red Mill)
- 1 cup organic all-purpose flour (I use Bob's Red Mill)
- 1 cup vegan buttery sticks, cold + cubed (I use Earth's Balance; That's 2 sticks!)
- 1 cup water, ice cold
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cinnamon
- ½ teaspoon sea salt
Filling:
- 2 cups peaches, frozen or fresh
- 2 cups strawberries, frozen or fresh
- ½ cup organic pure cane sugar (I use Wholesome Sweets)
- ¼ cup organic brown sugar (I use Sugar in the Raw)
- 3 Tbsps organic all-purpose flour (I use Bob's Red Mill)
- 1 tablespoon arrowroot starch (See Notes!)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Other:
- 2 Tbsps vegan butter, melted (I use Earth's Balance)
- ¼ cup organic brown sugar (I use Sugar in the Raw)
Instructions
Cinnamon Whole Wheat Crust:
- 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 teaspoon 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 ½ hours.**
Filling:
- 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 ½-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.
- Bon Appetit!
Notes
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD ¼ cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, which both act as a thickening agent.
STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
Nutrition
Calories: 513kcal | Carbohydrates: 70g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 4g | Sodium: 353mg | Potassium: 266mg | Fiber: 6g | Sugar: 31g | Vitamin A: 137IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg