As we near peak peach season in the United States (and come to the end of the season in Australia, my current home country), I’ve felt inspired to showcase this delicious fruit.
It’s a beautiful, simple crop that should be appreciated as such–it doesn’t need any fancy accompaniments, dolling up, tedious prep, or pretentious introduction. Just a hint of spice, a bit of sugar, and a rustic pastry crust to bring everything together.
The crust is, in classic crostata fashion, a bit crumbly but also quite moist and cakey. Also following Italian tradition, it features a lattice topping that took more than a few attempts to perfect.
But if you are successful with your crust (technically and aesthetically), you’ll find that it’s the ideal nest for all your ripest peaches, straight from the tree.
This tart can be served warm if you wish, but it’s best at room temperature or even cooled a bit. (Plus, who wants to eat a hot dessert in spring or summer?)
Top with a bit of non-dairy cream, and you’ve got yourself a fresh and fruity treat.
- 3 cups peaches, peeled and sliced
- 1/8 teaspoon nutmeg
- 1 tablespoon + 1/4 cup sugar
- 1 1/2 cups all-purpose, unbleached flour
- 1/4 cup coconut oil, melted
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4-1/2 cup non-dairy milk or water
1. Preheat oven to 400ºF.
2. Place peaches, nutmeg, and 1 tablespoon sugar in a saucepan over medium heat.
3. Cook and stir for about 5 minutes, until peaches begin to soften and caramelize, then remove from heat.
4. Combine flour and oil in mixing bowl (adding 1 tablespoon of oil at a time).
5. Continue mixing and kneading until a crumbly dough starts to form.
6. Add lemon juice, zest, and sugar. Mix.
7. Stir through milk or water 1 tablespoon at a time until desired crust consistency is reached (firm enough to roll into a ball but malleable enough to flatten without breaking).
8. Roll all dough into a large ball, then flatten with a rolling pin until smooth and very thin (about 1 cm. thick).
9. Place dough over pie pan, pressing into the base of the pan and trimming any excess dough from the edges.
10. Cut remaining dough into 1/2 inch-wide strips and set aside.
11. Pour peach mixture into pie pan over crust, then weave remaining crust into a lattice design over filling.
12. Pinch ends of lattice into the crust base, then place in oven.
13. Bake for 25-30 minutes, until crust has lightly browned.
14. Allow to cool and serve!
Also by Quincy: Hearty Vegan “Meat” and Ale Pie
Related: Vegan Banoffee Pie with Coconut Whip
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Photos: Quincy Malesovas