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Peach, Apricot and Pistachio Pie https://www.metro.ca/userfiles/image/recipes/tarte-peches-abricots-pistache-10867.jpg PT20M PT35M PT55M
Vegan short pastry: Put the flour, sugar, salt, and vanilla in a food processor and mix. Add the solid coconut oil and mix until you get a grainy texture. Add 3 tablespoons of water and mix again until a ball starts to take shape. If the dough seems too dry you can add a bit of water and mix again. Remove the dough. On a floured work surface, use a rolling pin to flatten out the dough into a disk the size of your mould. Gently place the dough in a 9-inch (23 cm) pie mould with a removable bottom. Remove the excess dough on the sides. Put the mould in the fridge for about 15 minutes. Pistachio crumble dough: In a bowl, use your fingers (but don’t knead) to mix the flour, coconut oil, chopped pistachios, vanilla, and sugar, until you get a grainy texture. Topping: Pre-heat the oven to 350°F and blind bake the pie crust for 10 minutes. Set aside. Cut the peaches and apricots into quarters. Roughly chop the pistachios. In a mixing bowl, combine the fruits, pistachios, maple syrup, and pour into the cooked pie crust. Top with the crumble dough. Bake in the oven for 25 minutes at 350°F. The fruit should be tender and the crumble golden.
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vegan short pastry 2 Tbsp. + 1 cup (280 mL) flour 1/2 tsp. (2 1/2 mL) salt 1 c. à soupe (15 ml) cane sugar 1 tsp. (5 mL) ground vanilla 1/4 cup (60 mL) solid coconut oil 3-4 Tbsp. (45-60 mL) ice cold water pistachio crumble dough: 1/2 cup (125 mL) flour 1/4 cup (60 mL) pistachios, finely chopped 1/4 cup (60 mL) cane sugar 1/2 tsp. (2 1/2 mL) ground vanilla 1/4 à 1/3 cup (60 à 80 mL) solid coconut oil topping: 3 peach 4 apricots 1/4 cup (60 mL) pistachios 2 Tbsp. (30 mL) maple syrup
Peach, Apricot and Pistachio Pie

Peach, Apricot and Pistachio Pie

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6
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • vegan short pastry
  • 2 Tbsp. + 1 cup
    (280 mL)
    flour
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    FLEISCHMANN'S YEAST

    FLEISCHMANN'S YEAST

    $4.99 ea.

    110 G SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    25 kg, SELECTED VARIETIES


  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 1 c. à soupe
    (15 ml)
    cane sugar
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    Flyer Deal  (1)
    REDPATH SUGAR

    REDPATH SUGAR

    $2.49 ea.

    2 kg


  • 1 tsp.
    (5 mL)
    ground vanilla
  • 1/4 cup
    (60 mL)
    solid coconut oil
  • 3-4 Tbsp.
    (45-60 mL)
    ice cold water

  • pistachio crumble dough:
  • 1/2 cup
    (125 mL)
    flour
    You might like:

    Flyer Deals  (2)
    FLEISCHMANN'S YEAST

    FLEISCHMANN'S YEAST

    $4.99 ea.

    110 G SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    25 kg, SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    pistachios, finely chopped
  • 1/4 cup
    (60 mL)
    cane sugar
    You might like:

    Flyer Deal  (1)
    REDPATH SUGAR

    REDPATH SUGAR

    $2.49 ea.

    2 kg


  • 1/2 tsp.
    (2 1/2 mL)
    ground vanilla
  • 1/4 à 1/3 cup
    (60 à 80 mL)
    solid coconut oil

  • topping:
  • 3
    peach
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    Flyer Deal  (1)
    JUMBO CANTALOUPES PRODUCT OF U.S.A., NO. 1 GRADE, 1.99 EA. LARGE OR WHITE FLESH TREE RIPENED PEACHES PRODUCT OF U.S.A., NO. 1 GRADE LARGE OR WHITE FLESH TREE RIPENED NECTARINES PRODUCT OF U.S.A., 1.99

    JUMBO CANTALOUPES PRODUCT OF U.S.A., NO. 1 GRADE, 1.99 EA. LARGE OR WHITE FLESH TREE RIPENED PEACHES PRODUCT OF U.S.A., NO. 1 GRADE LARGE OR WHITE FLESH TREE RIPENED NECTARINES PRODUCT OF U.S.A., 1.99

    $1.99 ea. or /lb


  • 4
    apricots
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    Flyer Deal  (1)
    APRICOTS

    APRICOTS

    $4.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 11.00/kg


  • 1/4 cup
    (60 mL)
    pistachios
  • 2 Tbsp.
    (30 mL)
    maple syrup
    You might like:

    Flyer Deal  (1)
    O'HARA SUGAR MAPLE SYRUP

    O'HARA SUGAR MAPLE SYRUP

    $9.99 ea.

    375 ml, SELECTED VARIETIES


Imprimer ma sélection

Preparation

Vegan short pastry:

Put the flour, sugar, salt, and vanilla in a food processor and mix.

Add the solid coconut oil and mix until you get a grainy texture.

Add 3 tablespoons of water and mix again until a ball starts to take shape.

If the dough seems too dry you can add a bit of water and mix again.

Remove the dough.

On a floured work surface, use a rolling pin to flatten out the dough into a disk the size of your mould.

Gently place the dough in a 9-inch (23 cm) pie mould with a removable bottom.

Remove the excess dough on the sides.

Put the mould in the fridge for about 15 minutes.

Pistachio crumble dough:

In a bowl, use your fingers (but don’t knead) to mix the flour, coconut oil, chopped pistachios, vanilla, and sugar, until you get a grainy texture.

Topping:

Pre-heat the oven to 350°F and blind bake the pie crust for 10 minutes. Set aside.

Cut the peaches and apricots into quarters.

Roughly chop the pistachios.

In a mixing bowl, combine the fruits, pistachios, maple syrup, and pour into the cooked pie crust.

Top with the crumble dough. Bake in the oven for 25 minutes at 350°F.

The fruit should be tender and the crumble golden.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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