Tuesday, December 8, 2015

Spiced Blackberry Deep Dish Pie with Coconut Whip Cream

Spiced Blackberry Deep Dish Pie with Coconut Whip Cream
Serves 6
Equipment - 7 inch springform pan

I learned of this no butter pie crust from vegan pastry chef, Fran Costigan, in NYC and was blown away by it’s flakiness using very cold extra virgin olive oil as it’s replacement. I use this crust for many savory and sweet galettes and holds up well for this deep-dish pie. What I love about this pie is it’s beauty and presentation, it’s filled with plump blackberries and warm spices embraced by a wall of golden crust then topped with sweet coconut whip cream – it’s quite wonderful! 

Crust adapted by Fran Costigan

Ingredients Pie Crust
¾ cup whole wheat pastry flour
¾ cup spelt flour
3 tbsp organic coconut sugar ground to powder using spice grinder
½ tsp fine ground sea salt
1 tsp ground cinnamon
¼ tsp aluminum free baking powder
¼ cup very cold extra virgin cold pressed olive oil
6 tbsp ice cold water
1 tsp vanilla extract

Method for Crust
Place oil in fridge for 1 hour until chilled

1. Sift the flour, sugar, sea salt, cinnamon, baking powder over a large bowl.
2. Slowly drizzle the cold oil over the flour and using a rubber spatula mix stirring from underneath creating stone like shapes, do not break these up they help create flaky crust.
3. Add the vanilla extract to the 6 tablespoons of cold water, slowly add the water to the flour until completely combined, it will feel a little sticky but less sticky after it sits. Turn the dough out onto a large piece of parchment paper and cover it with plastic wrap, use your fingers to press out a round 6 inches, transfer the dough with the parchment paper to a plate and chill covered in the fridge for one hour.
4. Meanwhile make your filling and preheat oven to 400 degrees rack in the middle

Ingredients for Filling
24 oz blackberries rinsed and dried -  transfer to large bowl
Zest of 1/2 orange
1/3 cup organic cane sugar
1/2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
Small pinch fine sea salt
2 tbsp arrowroot powder

Method for Filling
1. Grate orange and combine with blackberries
2. In a small bowl, combine sugar, cinnamon, ginger, allspice, sea salt and arrowroot, mix well. Now add to the bowl of blackberries and gently toss to coat.
3. Lightly oil a nonstick 7 inch spring form pan and set aside

This Step after Filling is made
Roll out the dough in between two pieces of parchment paper – do not add flour – roll to 13 inches in diameter, flip over the parchment paper along with dough to loosen the dough from the paper this will help lift the edges of the dough without sticking.  Place the spring form pan upside down on the dough and carefully flip the dough with the paper so that spring form is now right side up and dough is sitting on top, remove the paper and carefully place the dough inside the spring form. Remove the excess dough that hangs over the edge and place in fridge to keep cool, this will be your lattice.

1. Add the berry filling to the spring form pan. Roll out the extra dough from fridge and cut into long strips, place on top of berries and pinch the dough to the edge of spring form pan with the other dough.
2. Bake for 36 minutes uncovered. Bake another 7 minutes with tinfoil or parchment paper lightly over the top.  Remove from oven and cool for 15 minutes in the pan on wire rack.
3. Transfer the pie to a  serving plate and carefully remove the spring form pan.
4. Top with coconut whip cream or your favorite nice cream

Coconut Whipped Cream
Plan ahead. Place one can full fat coconut milk in fridge overnight so the fat separates from the liquid

Full fat coconut milk in can
2 tbsp maple syrup
½ tsp pure vanilla extract

Method for Coconut Whip
Open the can and scoop out only the solid fat leaving being the liquid.
In a small stainless steel bowl, combine the solid coconut fat with maple syrup and vanilla. With a hand held beater, mix until whipped. will last up to 5 days in fridge

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