Vegan Cranberry Pie

This vegan version of cranberry pie is even healthier than the classic version. (I've fixed both versions to take care of problems with long baking times.) Use flaxseed and an apple instead of eggs and coconut spread in place of butter. Combine with fresh or frozen cranberries, white whole wheat flour, walnuts, and other wholesome ingredients. It's easy enough to be a good introduction to vegan baking.

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Peach Pie

After proofing and proofing my book Wildly Affordable Organic, I somehow let slip a reference on the back cover to peach pie. I usually make Feel-Good Peach Cobbler, the recipe for which is in the book. But last night I discovered the considerable charms of Peach Pie. In some ways it's a more formal dessert, but also has a certain 50's diner charm. From now on, Peach Pie will be part of my summertime dessert repertoire.

Active time: 30 minutes not including making crust. Makes 12 servings.

Ingredients

1 recipe Sneaky-Wheat Butter Pie Crust (from Wildy Affordable Organic)

4 cups bite-sized pieces of peeled ripe peach from about eight peaches (850 grams)

1 teaspoon lemon juice

3/4 cup sugar (150 grams)

1/4 cup white whole wheat flour (30 grams)

1/4 teaspoon cinnamon

1 tablespoon butter (optional)

Method

1. Make Sneaky-Wheat Butter Pie Crust and let chill before rolling out. In the picture below, the pie dough is in two Corelle bowls, covered with plates and ready to go into the refrigerator to chill.
2. Put about four inches of water into a medium-large pot, cover, and bring to a boil over high heat. Meanwhile, fill a large bowl half-way full with ice and it put near the stove. Put the dry ingredients in a small bowl and stir to combine.
3. Boil half the peaches for one minute. (Set a timer. Too little time and the peels won't slide off. Too much time and the peaches cook.)  Lift each peach out with a slotted spoon and plop into the ice-water bath to chill. Boil the remaing peaches for a minute while you peel and cut up the first batch. Chill, peel, and cut up remaining peaches. If peaches are very juicy, pour off some juice so the pie won't be too runny. Save peach juice to sweeting tea.
4. Toss the peach pieces with lemon juice, then stir in dry ingredients. Roll out one section of crust and line the bottom of a 9 inch pie plate. Pour peach mixture onto the bottom crust and dot with butter if using. Roll out top crust, trim crust edges, and seal. Cut four or five slashes into top crust to allow steam to escape. Preheat oven to 425° F.
5. Chill pie in freezer for 10 minutes or in the refrigerator for 30 minutes. Place foil strips around the crust edges to prevent burning. Bake pie for about 40 minutes, removing foil strips after the first 25 minutes. Pie is done with the crust is golden brown and peach juices begin to bubble through the slits.
6. Cool for at least 15 minutes before serving. Serve warm or at room temperature. Let cool thoroughly before covering so the crust doesn't get soggy. Keeps covered at room temperature for about three days.