Yo Mama’s Peach Pie
We all have that one dish that reminds us so much of home that its funny how even the slightest aroma can bring us back. Apple pie was one of those things for me – usually made with granny smith apples, a boatload of sugar, tons of gluten, condense milk and usually made by me for all to enjoy. Being the baker in my moms’ house, I know what ‘mom’ cake looks like, it’s nothing fancy, but rather simple comforting, oh so delicious and made with all the love in the world.
I continued to bake this apple pie well into my teens but started experimenting with other fruits and flavours, some were a success, others not so much but the love was still there. Fast-forward some years and I’m still baking a version of this pie, but adapting it to suit my bodies new needs – a sugar-induced coma is not preferable and stomach cramps from too much gluten are just uncomfortable, so we adopted an old favourite. We added some seasonal produce, swapped out the white cake flour for a gluten-free flour blend and lowered the sugar content substantially and still ended up with a pie I’m quite proud to say is a serious ‘Mom Pie’ – with the added benefit of being slightly good for you too.
Seasonality usually dictates what we’re cooking in the kitchen, and baking was no different. As the summer months start approaching in mid-November we slowly start seeing the return of stone fruits, mainly cherries, just in time for the festive season. But as the months pass and we head further into the summer months, stone fruits become increasingly abundant and fruits such as mangoes, peaches, plums, nectarines and lychees become available everywhere. An easy way to tell if a fruit is in-season is to note the price, in a supermarket, they usually drop or have an in-season stamp on them. Flavours are more robust when fruits are in-season making them perfect to bake or cook with.
We combined our peach pie, with our Sweet and Spicy Plum Chutney, refreshing vegan peach sorbet and caramelised grilled nectarines, all bright and flavourful stone fruits. Have you ever wondered what makes apricots, nectarines and peaches have that vibrant orange colour, its actually from their rich supply of carotenoids, a type of antioxidant that can help strengthen your eyesight, skin membranes and immune function. These pigments become more available for the body to digest once the fruit is cooked, allowing your body to absorb even more of the benefits of the fruit. You may have also noticed white flesh peaches being sold in shops during the recent years and while in nutritional value they’re on par, it’s their flavours that set them apart. White flesh peaches tend to have a more floral and sweet flavour profile – we prefer eating those as is, while the classic yellow peaches are acidic and have a tart taste that mellows as the peach ripens making them perfect for baking.
A pie is not a pie without the topping, and many may say that without a topping you’ve completely failed at making a pie, we tend to agree. Some may opt for whipped coconut cream, but I prefer melting sorbet that seeps into the cake combining all the flavours on your plate. This pie might not be much to look at, but it’s definitely got all the wonderful characteristics of “Mom Pie”, just the way we like it.
For the Peach Pie
- 1 cup Gluten-Free Flour
- 1/3 cup Organic Brown Sugar
- 1 3/4 cup Almond Milk
- 3tbsp Olive Oil
- 1 1/2 tsp Vanilla Extract
- 1/2 cup Peaches, chopped (Keeping some to decorate the top)
- 1tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 1 1/2tsp Lemon Juice, fresh
- 3tbsp Coconut Sugar
- 3 Nectarines halved and pits removed
- 1/4 cup Organic Brown Sugar
Vegan Peach Sorbet
- 1/2 cup Peaches, chopped and preferably frozen overnight
- 2 cups Coconut Yoghurt, store bought or try ours
- 1/2 tsp Vanilla Extract
- 1/4 cup Maple Syrup
- Sweet and Spicy Plum Chutney
Vegan Peach Sorbet
- Place the base of your ice cream maker in the freezer at least 24hours before making the sorbet, this is essential to making a successful sorbet. Also note that the sorbet needs to set for a minimum of 4 hours, so make sure to account for this in your prepping.
- Place all the ingredients into a high-speed blender or nutribullet and blend until there are no peach bits remaining.
- Pour into your ice cream maker and churn for 20-30min (times may vary according to make).
- Scoop the churned frozen yoghurt into a container with a lid, the lid is to prevent freezer burn and freeze for a minimum of 4 hours before serving.
For the Peach Pie
- Preheat your oven to 180 degrees Celcius and line an 18cm cake tin with baking paper.
- In a small bowl combine salt, baking powder, bicarbonate of soda and set aside.
- Using a large mixing bowl combine gluten-free flour and sugar, and set aside while you heat 3/4 cup of almond milk either in the microwave or on the stove top. Once the milk is hot add it to your large mixing bowl along with your sugar and flour.
- Using a handheld beater, beat for 5min scraping down the sides as needed. Add your smaller bowl of ingredients (salt, baking powder, bicarbonate of soda) and beat on high for a further minute.
- Add your lemon juice and vanilla extract and beat for a further minute.
- Once the batter looks smooth and all ingredients have been combined stir in your chopped peach pieces using a wooden spoon or spatula.
- Immediately pour the batter into the cake tins and bake for 15-20min or until golden brown and a toothpick comes out clean. Halfway through the baking add some sliced peaches to the top.
- Once the cake is done baking set aside to cool.
- While your cake cools ready a small saucepan over medium heat adding 1 cup Almond Milk and your coconut sugar, stirring continuously until all the sugar has dissolved. Remove from heat and using a toothpick or fork prick holes in the cake (you only need a few), now pour the almond and sugar mixture over the cake and let cool further.
For the Caramalised Nectarines
- Ready your grid pan over medium-high heat.
- Place each half of the nectarine flesh side down in a small bowl of sugar transferring each half directly into the grid pan as you go.
- Fry the nectarines until the sugar begins to caramelise and starts forming grill lines. Remove from the pan and place on a plate flesh side up to cool.
- Cut the cake into 6 and place each slice on a plate along with peach sorbet, a nectarine half or two and top with sweet and spicy plum chutney.
- The cake can be served cool, or our preference is to serve it warm, so the ice cream melts and is absorbed by the cake.