Books may be excellent partners while traveling, actually or mentally. There are books able to entertain us – and we don’t need to feel any guilt about it, to help us knowing better some aspects of our inner selves, to teach us, or get us out of dead ends and there books that may seem extremely boring or splendid from our perspective.
Now you may wonder what’s all this about? Well, one of the books I read the past few weeks was the famous Tom Robbins “Tibetan peach pie” and although it has definitely nothing to do with vegan recipes – not even peach pies, it obviously made me want to make a peach pie -a “tibetan” style peach pie full of love and compassion but also full of taste.
In the beginning of each chapter, at least in the Greek edition, there was a tiny drawing of a piece of peach pie and while I was looking at it, I was trying to imagine how should be the peach-pie of my dreams, my own “tibetan” peach pie. The book is quite big so I had the chance to think a lot about it! First of all, I wanted a crispy and fragrant pie crust, not a ready-to-use store-bought but an easy homemade, healthy and delicious recipe. So I used extra virgin olive oil, all-purpose flour and a homemade natural vanilla extract to add flavor. For the filling, I just let nature do the miracle. I chose mature, fragrant peaches from the market and I mixed them with some starch which absorbs the tasty juices from the peaches while baking, making the filling creamy, melting in the mouth. For extra sweetness I added a small amount of muscovado sugar in both the crust and the filling.
For the dough
- 3/4 cup olive oil
- 1/2 cup vegan milk or water
- 1 tbsp natural vanilla extract (if not available add the same amount of orange juice)
- 1 tbsp lemon juice
- 2 tsp baking powder
- 1/2 cup muscovado sugar
- 1/2 tsp salt
- 3 1/4 cups all purpose flour + a little extra
For the filling
- 1200 g ripe peaches
- 6 tablespoons (65 g) muscovado sugar
- 5 tbsp (50 grams) cornstarch or rice flour
1. Prepare the dough: In a bowl mix all the ingredients. If the dough is too soft, add 1 to 2 more tablespoons of flour. Do not over-knead so as to get a nice crispy texture after baking. Form a ball with the dough, wrap it with a plastic wrap and leave in the fridge for at least half an hour.
2. Meanwhile prepare the filling: Wash the peaches, peel them and remove the seeds. Cut into pieces 1 centimeter thick and put them into a wide bowl. Sprinkle with sugar and cornflour and stir with a wooden spoon to evenly spread them.
3. Take the dough out of the fridge divide it in two pieces – the one should be bigger, about the 2/3 of the dough and the second the 1/3. Using a rolling pin, roll out the bigger piece on a lightly floured greaseproof paper to a thickness of ½ – 1 cm. Use the sheet to turn the dough over into the tart pan. Press with your fingers to cover the sides of the tart pan and trim excess pastry from the top edge. Spread the filling evenly over the dough.
4. Roll out the smaller piece of dough to the same thickness and cover the tart. Trim excess pastry and with wet fingers gently press the edges to seal. With a fork make several holes in the surface of the tart or cut with a knife to 5-6 points. Bake at 175 ° C for 45-50 minutes or until the surface get a nice golden colour. Let cool.