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Sep 14, 2016

Peach Blackberry Pie {gluten free + vegan}

I'm loving the end of summer, fresh, ripe fruit I can find in our local grocery stores these days. Fresh Colorado peaches everywhere! I decided I couldn't pass them up and was craving a peach pie something fierce. But my newest love when it comes to fruit is blackberries. I found some organic blackberries on sale and had to have them too.

Meanwhile, I also paid a visit to our local allergy-friendly bakery. We LOVE that we have a place to go pick up goodies on a whim and can trust that they are safe for my little one. While I'm all about baking and cooking around here, sometimes it's nice to let someone else do it for a change. Plus we're supporting a local business which is all around a good thing for our community. I was able to pick up a pre-made bottom pie crust which is free of the top 8 allergens! While my go-to homemade pie crust is this recipe from my friend Megan at Allergy Free Alaska, I'd been wanting to try the one from our baker and knew it'd be a quick and easy option.

The filling for this pie crust was very simple, and I decided to make a streusel topping, but you could absolutely use a top crust instead if you prefer.

Peach Blackberry Pie {gluten free + vegan}

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3 Tbsp corn starch
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 4 cups fresh peaches, peeled, pitted and sliced
  • 1 cup fresh blackberries 
  • 1 gluten-free bottom pie crust (either store bought or homemade)
Streusel topping:
  • 1/2 cup gluten-free rolled oats
  • 1/3 cup brown sugar
  • 6 Tbsp cold dairy-free butter 
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
Preheat oven to 375 degrees. Prepare pie crust if using homemade.

In a saucepan over medium heat, combine the sugar, brown sugar, corn starch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir until sugar begins to dissolve but don't let it burn. Fold in the sliced peaches and allow filling to cook for a few minutes. The juice from the peaches will begin to render out and the mixture should begin to bubble and thicken. Once it has thickened, fold in the blackberries. 

In a small bowl, combine the streusel topping ingredients, cutting the dairy-free butter in until it forms a crumble. Place the pie crust on a baking sheet to make it easier to transfer to and from the oven and to catch any of the filling that may spill out during baking.

Carefully pour the pie filling into the prepared pie crust. Sprinkle streusel evenly over the top. Bake at 375 degrees for 35-40 minutes or until the filling is bubbly, the edges of the pie crust and the streusel are lightly golden brown. Remove from the oven and allow to cool.

Serve warm topped with dairy-free vanilla frozen dessert, or a scoop of So Delicious Dairy Free CocoWhip whipped topping. 

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