I don’t know guys. I can’t help myself.
Fresh peaches. Grilled. With flavors that are tasty.
Gingersnap cookie crust. With flavors that are tasty.
Both things on their own are pretty great. I know, because I’ve eaten both on their own already. But putting those together into a fresh end-of-summer pie like this. Brilliance.
The idea for grilling of the peaches came in a roundabout way. I was leaving work Friday and chatting with the girls, telling them about my crazy weekend of cooking that I had planned, and I mentioned my peaches and that I wanted to do pie. One of the girls I work with said that sometimes she just roasts the peaches in the oven with cinnamon and sugar and then serves it with ice cream. Just skips the whole pie crust part. Roasted peaches! What an amazing idea!
But just because I haven’t done as much grilling as I’d have liked to this summer I decided that grilling might be the way to go. When it’s cold this winter and I’ve got frozen peaches ready to go I’m definitely going to roast them like she suggested.
The gingersnap crust … I don’t quite know where that came from. I was going to use the pie crust recipe from Better Batter that I used for Rhubarb Pie recently but honestly just felt like trying something totally different. I thought of a faux graham cracker crust but then thought of how tasty ginger is with peaches and well … this recipe for Gingersnaps came to mind. I made the full recipe of cookie dough but I only used half of it for the crust. I had a dilemma of whether to post half the cookie recipe or post the whole thing and tell you to make cookies with the rest. I decided to post half the recipe. This way it’s easier to know exactly how much dough to press into a pie crust. The recipe measurements are a bit ‘odd’ like 5/8 cup here or there, etc.
Using cookie dough as a pie crust has its challenges. Cookies rise up when they’re baked. And you kind of don’t really want that to happen with a pie crust. I didn’t think of that when I first made the crust. But I figured out a way to work it out. So just follow along.
You press the cookie dough ‘crust’ into the pie plate. You want just about 1/4″ thick all around the bottom and up the sides. You’ll bake the crust for 10 minutes at 375°F. Take it out and prick the bottom with a fork to let some of the steam escape. It’ll cause the cookie crust to fall, which is a good thing. Cover the edges of the crust with foil and put back in the oven for another 15 minutes. Let the crust cool to the touch before you fill with the grilled peach filling.
It might sound ridiculous to do all of that but it’s so worth it. Please, just do as I suggest or else the crust will be disappointing and I don’t want that to happen for you.
Grilling fruit is fun. Some of it might stick, some of it might not. You could brush the grill with oil before you put the fruit on to help prevent sticking. We didn’t. It wasn’t all that bad with the sticking though. Then we basted our tasty peaches with NAVAN – vanilla liqueur made by Grand Marnier.
It doesn’t take long to grill your peach halves. I had Levi do the grilling and asked him to time how long he grilled them for. But . . .
He threw a ball for the dogs. It bounced over the fence. He had to go around to the neighbor to get the ball back. Then the neighbor had to chat with him about life and things. So then he came back and pulled off the peaches from the grill. So, grill the peaches that amount of time. Good? Good.
When you pull the peaches off the grill just let them cool down before slicing them and tossing with the rest of the ingredients for the filling.
- ⅜ cup vegan margarine, softened
- ½ cup brown sugar, packed
- ⅛ cup molasses
- ⅛ cup applesauce (or ½ teaspoon egg replacer + 1 tablespoon water)
- ⅝ sorghum flour
- ½ cup brown rice flour
- ¼ cup tapioca starch
- ¾ teaspoon xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Pie Filling:
- 7 or 8 large peaches, cut in half and stone removed
- 2 oz. NAVAN vanilla liqueur
- ½ cup sugar
- ¼ cup tapioca starch
- Preheat oven to 375°F.
- Cream vegan margarine and brown sugar.
- Add molasses and applesauce (or prepared egg replacer).
- In a separate bowl, sift together sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking soda, ginger, cinnamon, and salt.
- Add dry ingredients to wet ingredients. Mix well.
- Press dough into a 10" glass pie plate to a ¼" thickness.
- Bake in preheated oven for 10 minutes.
- Remove from oven and pierce crust bottom all over with fork to let steam escape. Cover edges of crust with foil.
- Return to oven and bake another 15 minutes.
- Remove from oven and let cool to the touch before filling with fruit.
- Grilled Peach Filling:
- Heat grill to at least 375°F.
- Place halved peaches cut side down. Close lid.
- Grill for 5 minutes. Using tongs gently turn peaches over.
- Baste with vanilla liqueur. Close lid and grill for another 4 minutes.
- Remove from grill.
- Let sit until cooled before slicing.
- Combine sliced peaches with sugar and tapioca starch in a bowl.
- Pour filling into pre-baked gingersnap cookie pie crust.
- Re-cover the crust edges with foil.
- Place into preheated 350°F oven.
- Bake for 30 minutes. The filling should be set up.
- Let pie cool completely before slicing.
Out of the oven the pie comes. It looks beautiful.
Once you’ve let the pie cool fully you can slice it. And it should look a little something like this.