12.8.16

blender peach pie


This pie is SO easy and SO delicious. I make at least three or four each peach season. It's hard to believe I used to live within walking distance to some of these peach orchards, growing up in Niagara. Now I pine for my local grocer to carry Ontario peaches (which almost always come from Niagara) for this tiny window once a year, and of course I pay twice as much because they've traveled a distance to get out to Montreal. You don't know what you've got til it's gone, as they say.


I make this pie, crust and all, with my blender. It's so easy! You've got to have a high quality blender, though. I know a lot of people are obsessed with the Vitamix, but I just can't swallow the price of them, no matter how fabulous they are. We use the Ninja, which is less than 1/3 the price and I'm sure almost as good. It's strong enough to make banana ice cream, pie dough, pesto, etc.


First I make my dough, using the recipe from Smitten Kitchen (on sale!), which is fool proof. Once I've blended up the dough in the blender, I don't bother rinsing it because it's always good for the filling to have flour in it anyhow. I've tried a lot of pie dough recipes over the years, and none compare. It's smooth, workable, and delicious. But you can, of course, use any pie dough you like.


Then I blend the filling. 6-10 peaches, depending on their size should do it. 3 heaping table spoons of flour and 2 table spoons of sugar, or to taste. Some people like a lot of sugar in their pies, but peaches are already so sweet so I use less. Add a pinch of salt, and blend away!


Once the filling is in the pie, blend up the crumble topping. I mix butter, flour, brown sugar, and oats. Kind of equal parts for all of them. Crumble is supposed to be messy, which I love. I love baking, but as you can tell, I'm not precise with my recipes, and crumbles give plenty of room to fail and not be picture perfect (but still taste like heaven).


Bake at 375 for 15 minutes, then turn oven down to 350 for a remaining 25 minutes or so. I love this pie when it's cold - the blended peaches are so creamy, so I suggest letting it cool completely which does take hours. But if you can't help yourself (I get it), just let it cool for 30 minutes and enjoy it warm!


1 comment:

  1. This looks delicious! Love that it's easy too. I'd like to make it to freeze if possible. How would you suggest freezing it?

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