Saturday.
To say I didnt have a great week would be an understatement. Between work, a very unnecessary and even more unappreciated ride on someone else's crazy train, and now the snow I am on my wiitts end. Witts end on a Saturday....
A wise man once said to me that I can see the glass half full or I can see it half empty. The genuis of this that is shows you have a choice, which fulfills the human need for a sense of control. Whether or not you really are in control isnt relevant and if you think about past situations and experiences, don't ya notice that they are always a easier to handle when you feel as though you have the option of taking the reigns and navigating the course instead of buckling up and bracing for impact.
To say I didnt have a great week would be an understatement. Between work, a very unnecessary and even more unappreciated ride on someone else's crazy train, and now the snow I am on my wiitts end. Witts end on a Saturday....
A wise man once said to me that I can see the glass half full or I can see it half empty. The genuis of this that is shows you have a choice, which fulfills the human need for a sense of control. Whether or not you really are in control isnt relevant and if you think about past situations and experiences, don't ya notice that they are always a easier to handle when you feel as though you have the option of taking the reigns and navigating the course instead of buckling up and bracing for impact.
“Change your thoughts, and you change your world”
- Norman Vincent Peale
- Norman Vincent Peale
Being a woman of action, I decided to take the reigns and navigate my way out of the fuckery... with pie .... cause if you think about past situations and experiences, don't ya notice that they are always a little easier to handle when you have pie on hand *chuckles* Added bonus is having someone sexy to share your pie with... Ooh La La!
My pie making turned out to be dual purpose as it both calmed the storm and provided me with an opportunity to FINALLY use the adorable pie plates I scored during my last visit to the Christmas Tree Shop. For those in need of a pie for one, you can easily half the recipe although you can never go wrong with extra pie dough. Roll it out, bake it up, and use as desired in snack mixes, ice cream, yogurt..... The possibilities are endless!
Blackberry Peach Pie w/ Crumb Topping
Gluten Free and Vegan
For the crust
Adapted from Everything Pies
1 1/2 cups Gluten Free Flour Blend
1/3 cup ice cold coconut oil (I put it in the freezer for a bit)
1/4 cup ice cold apple cider juice
1/2 Tbs Brown Rice Syrup
1/2 Tbs Lighter Bake
For the Filling
1 container of blackberries
2 small peaches, skinned and diced
2 Tbs apple cider or juice
1 tsp pure vanilla vanilla
For the Crumb Topping
3 Tbs Gluten Free Flour Blend
3 Tbs Gluten Free Oats
2 tsp brown rice syrup
Cinnamon, to taste
For the Crust: Place all yof the dry ingredients in a chilled glass bowl and toss mixture with a fork. Break the coconut oil into chunks and add it to the flour. Then using your fingers, rub the coconut oil into the butter until the mixture resembles cracker crumbs and tiny peas. Next, whip the ice cold apple cider juice with the lighter bake and brown rice syrup. Quickly add this to the dry ingredients and toss with a fork. The dough may look dry but if it comes together in your hand when you squeeze it, your good. Now ,divide this mixture in half to make two balls by squeezing it all together. Compress and flatten the balls to form two large disks. Wrap disks tightly with plastic wrap and chill for 30 - 60 minutes.
For the Filling: Meanwhile, preheat oven to 375F. Wash the blackberries and place in a bowl. Peel and dice the peaches, then add them to the bowl with the blackberries. Add the apple cider and the vanilla and stir till well combine. Place in the fridge until ready to use.
For the Crumb Topping: Combine oats, flour, brown rice syrup and cinnamon until it comes together to form a crumbly topping.
To assemble: Spray pie plates with cooking spray. Instead of rolling out the dough and then placing it on the plate, I find the following easier: Take on ball of chilled dough, divide it in half, and gently line the sides and bottom of the plates, taking additional dough from the remaining half as needed until plate is completely covered. Repeat for each pie you are making. Next, spoon filling onto your pie crusts, then top with the crumb mixture. Bake at 375F until crust is golden and fruit filling is soft (approx 30 minutes). To prevent crust from burning, you may cover pies with tin foil once it reaches your desired level of golden deliciousness.
Enjoy!
Gluten Free and Vegan
For the crust
Adapted from Everything Pies
1 1/2 cups Gluten Free Flour Blend
1/3 cup ice cold coconut oil (I put it in the freezer for a bit)
1/4 cup ice cold apple cider juice
1/2 Tbs Brown Rice Syrup
1/2 Tbs Lighter Bake
For the Filling
1 container of blackberries
2 small peaches, skinned and diced
2 Tbs apple cider or juice
1 tsp pure vanilla vanilla
For the Crumb Topping
3 Tbs Gluten Free Flour Blend
3 Tbs Gluten Free Oats
2 tsp brown rice syrup
Cinnamon, to taste
For the Crust: Place all yof the dry ingredients in a chilled glass bowl and toss mixture with a fork. Break the coconut oil into chunks and add it to the flour. Then using your fingers, rub the coconut oil into the butter until the mixture resembles cracker crumbs and tiny peas. Next, whip the ice cold apple cider juice with the lighter bake and brown rice syrup. Quickly add this to the dry ingredients and toss with a fork. The dough may look dry but if it comes together in your hand when you squeeze it, your good. Now ,divide this mixture in half to make two balls by squeezing it all together. Compress and flatten the balls to form two large disks. Wrap disks tightly with plastic wrap and chill for 30 - 60 minutes.
For the Filling: Meanwhile, preheat oven to 375F. Wash the blackberries and place in a bowl. Peel and dice the peaches, then add them to the bowl with the blackberries. Add the apple cider and the vanilla and stir till well combine. Place in the fridge until ready to use.
For the Crumb Topping: Combine oats, flour, brown rice syrup and cinnamon until it comes together to form a crumbly topping.
To assemble: Spray pie plates with cooking spray. Instead of rolling out the dough and then placing it on the plate, I find the following easier: Take on ball of chilled dough, divide it in half, and gently line the sides and bottom of the plates, taking additional dough from the remaining half as needed until plate is completely covered. Repeat for each pie you are making. Next, spoon filling onto your pie crusts, then top with the crumb mixture. Bake at 375F until crust is golden and fruit filling is soft (approx 30 minutes). To prevent crust from burning, you may cover pies with tin foil once it reaches your desired level of golden deliciousness.
Enjoy!
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xo
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