Pie for Breakfast

I am an advocate.
It's fruit and carbs, the ultimate breakfast (well, it would need to be chocolate for that- but close enough) How could you go wrong?

Pie crust and I have made a compromise, ever since I discovered: Oh hey, you can make pie crust in a food processor...and it actually comes out perfectly! Before, I would scoff at that technique, thinking that the processor would overwork the dough, or that the fat would melt too quickly and the dough would be ruined. Then, one late night where I foolishly wandered into pie territory, I decided that there was no way I was going to stand there with two damned butter knives and have at it. Food processor it was, and food processor it has been since then. And no, I'm not looking back.

The possibilities just got magnitudes easier. How do I celebrate my new found pastry freedom?
I've had it in my head to find some good peaches at the farmer's market this summer, but with each attempt have met failure. Of the pick I've had up until now, they're more weapons than fruit. Peaches that could kill a man- that is, if your were to throw one at a man's head.
Until finally, to usher in the last of summer, I find what I've been looking for.

I could not kill a man with these peaches, unless of course, he was allergic to peaches.

That aside, peach pie is imminent. A fitting farewell to the flakiest of summers. But how to make it special? Back in the day, Snapple (of all things) had a Peach Melba drink, that I believe has since been discontinued (sadface). Peaches and raspberries? I can totally do that.

Ready? Let's do this.

Crust (double)

2 and 3/4 cups flour
1 Tablespoon sugar
3/4 tsp salt
2 sticks (16 tablespoons) Earth balance margarine (cut into 1/4 inch pieces)
1/2 cup very cold water
(soy milk & sugar for brushing & dusting later on)

Combine the flour, sugar, and salt in the bowl of your food processor, and gently pulse to combine.
Add the margarine, and pulse gently until there are smaller crumbs of fat in the flour mixture.
While the processor is running, stream the cold water in. You may not need all of the water, so do so slowly. Just as your mixture forms a ball, stop the processing.
You have a crust, hooray!
Split the dough between two discs- one for the bottom crust, and one for the lattice top. Wrap in plastic wrap, and refrigerate for at least an hour.

In the meantime:

The Filling

6 Peaches, skinned and cut into slices
2/3 cup sugar
3 Tablespoons cornstarch
1 tsp vanilla extract
1 pint raspberries
A handful (1/4 cup) of sliced toasted almonds

Combine the sugar and cornstarch first, to avoid lumps.
Add the peaches and the vanilla, and set aside to juice.
Preheat the oven to 400° F .
Once your dough has rested, flour your work surface and roll out the bottom crust- Turning and flouring (not too much!) as you go along.
Lay crust into your pie plate- now they say you should refrigerate it here. I did not. You be the judge, if rolling has overheated your crust, and it looks like it took a bit of a beating, pop it in the 'fridge for about 10 minutes before proceeding. If not, carry on.

In the meantime, roll out your top crust. Lattice is optional, and I'm evidently a glutton for punishment. Sure, you can act like you're intentionally going for that "Made it myself / 3rd grade arts & crafts" look, but sooner or later, they're bound to catch on.
Perhaps a tutorial is in order: how about this one?

Remove your pie vessel from the fridge, and fill with your peach mixture. You can dot it with margarine, I always forget, it's still delicious. I mean, there's like an entire container's worth in the crust. Come on now.
No, I haven't forgotten the raspberries. Dot the raspberries in whatever fashion you like over the peach filling, and sprinkle with the toasted sliced almonds. Just a hint. Be mysterious.
Lay, or lattice, your top crust, brush with soy milk (or coconut milk, if you're feeling fancy), and sprinkle with sugar.
I have since discovered that since I don't pre-bake my crust, I don't actually need a tinfoil pie tent to protect it from burning.
Place on center rack in the over and bake for 30 minutes.
Lower the oven temperature to 375° F, and rotate the pan 180°
Bake for about 35 - 40 minutes until crust is golden brown, and filling is thick and bubbly.
Remove and transfer the pie plate to a trivet or cooling rack to prevent soggy bottoms.


Le breakfast, she is served. With this to start the day, how can it be anything but a good morning?
Take that, Monday.