Saturday, July 4, 2009
Mango Peach & Rhubarb Pie
Happy 4th of July! I was thinking about pie this morning. I don't think you need an excuse to think about pie, but my mother brought one home yesterday and the buttery, diary-laden temptress just kept taunting me. So I thought, "How hard can it be to make a butterless pie crust? I bet Virgin Coconut Oil could be a tasty butter replacement." Ding ding ding! This pie knocked my socks off.
We had peaches and mango on the counter, and I picked up some fresh rhubarb from the farmer's market this morning. The combination was perfect - tart rhubarb, sweet summer peaches, and that sunny mango flavor. The crust takes about 2 minutes to make, the method is foolproof, and best of all... no rolling! I pressed the bottom crust into my pie tin and crumbled the top crust on. It came out flaky, "buttery," and really delicious!
For the crust:
1 cup chilled Virgin Coconut Oil
2.5 cups flour
1 teaspoon salt
1-2 tablespoons raw sugar
1/4 cup ice water
- Delivering pie to my mother on the hammock-
For the filling:
1 large mango
2 very ripe peaches
2 large stalks rhubarb
2 tablespoons honey
1/2 teaspoon pure vanilla extract
Squeeze of lemon juice
2 tablespoons arrowroot powder or corn starch
Pinch of salt
Make the crust....
1. In the food processor pulse the dry ingredients (flour, sugar, salt).
2. Dump all the chilled coconut oil into the food processor and pulse about 7 times (trust me) until the oil is about the size of peas. Don't over mix it! The little pieces of fat puff up in the oven, creating the steam that makes the crust flaky.
3. With the food processor running, slowly stream in the cold water. Turn the processor off as soon as the water is in. Again, don't over mix! The dough will NOT form a ball. It's ready when it holds together if you press it between your fingers. It should be more crumbly consistency than dough consistency.
4. Dump the crust out onto the counter and use your hands to lightly gather it into a ball. Don't worry if it doesn't really hold together. That's fine! Wrap the ball in plastic wrap and refrigerate it while you make the filling.
Make the filling...
1. Chop the rhubarb, peaches, and mango into bite-sized pieces.
2. In a large bowl toss the fruit with the corn starch, honey, vanilla, salt, and lemon juice. Hands work best!
Preheat the oven to 350.
Assemble the pie...
1. Cut the crust dough in half. Crumble one half into the bottom of the pie plate. Use your hands to press the crust into the pan and up the sides. It doesn't have to be perfect! Just roughly cover the bottom of the pie pan.
2. Fill the pie with the fruit mixture.
3. Use your hands to crumble the remaining half of the crust over the fruit.
Bake the pie...
1. Bake at 350 until the top is golden brown, about 50 minutes.