NJ SPICE

North NJ finalists (l-r) Emily Meshumar-West Windsor; Janet-Jeun Gourley-Jersey City; Stephanie Oros. Long Valley

I love that a vegan peach pie won the blue ribbon – and $300 – for best North NJ entry in the recent “Perfect Peach Pie” contest run by the New Jersey Peach Promotion Council!

More than 50 “perfect peach pies” were submitted to judges at ten farmers markets across the state, competing for two grand prizes — one in north Jersey; one in south Jersey. The two winners were Gretchen Gautier, of Hammonton (south Jersey), whose Glazed Fresh Peach Pie was selected at Tortilla Press in Collingswood by Chef Mark Smith and two additional judges; and Emily Meshumar, of West Windsor (north Jersey), whose Vegan Peach Pie was selected at The Frog and The Peach in New Brunswick by Chef Bruce LeFrebvre. Checks for $300 each were presented to the winners by the New Jersey Peach Promotion Council, sponsor of the competitions.

Find the winning recipes here, and Emily Meshamar’s recipe is also below – congratulations Emily!

Vegan Peach Pie by Emily Meshumar

VEGAN CRUST: adapted from The Joyful Pantry

Makes 2 crusts (Save/freeze second crust, unbaked, for another time, or double filing and crumb topping to make 2 pies.)

3/4 C coconut oil

2 C unbleached, all-purpose flour

1 t salt

5-6 T ice cold water

1. Preheat the oven to 400 F.

2. Combine the flour and salt.

3. Cut in the coconut oil until it is mixed through the flour in pea-size pieces.

4. Stir in the water, mixing just until combined. Separate the dough into two equal portions and pat each into a flat, round disc.

5. On a floured surface, with a floured rolling pin, roll out one of the discs until about half the size of your pie pan. Using a spatula, carefully separate the dough from the counter, working around in a circle to make sure none of the dough is sticking to the surface below. Flip the dough. Continue to roll out until it is large enough to fill the pie pan with about 1″ overlap on all sides.

6. Again use the spatula to carefully separate the dough from the countertop. Then lift the crust off the counter and place in the pan. Press it down against the bottom and sides and crimp the edges. Prick the bottom with a fork about 5 or 6 times.

7. Place a piece of tin foil inside the pan, large enough to cover all of the dough. Fold in the foil so that the pie’s crimped edges are exposed. Fill with dried popcorn kernels or pie weights.

8. Bake in the oven for 15 minutes. Remove the foil.

9. Bake another 5 minutes or until the crust is golden brown. Let cool.

FILLING: adapted from about.com

Fills one pie crust

5 1/2 c fresh peeled peach slices

1 t. lemon juice

1/3 c all-purpose flour

3/4 c unrefined cane sugar or white granulated sugar

1/2 t. cinnamon

1/4 t. salt

Plain dairy-free soy milk, for brushing

1. Lightly grease a 9″ pie plate with dairy-free soy margarine. Roll out half of the pie dough and fit into the pie plate. Using your fingers, create a crust around the edge. Place the pie plate, uncovered, in the freezer for 15 minutes.

2. Place the peaches in a large mixing bowl, and toss with the lemon juice. In another small bowl, sift together the flour, sugar, cinnamon and salt. Toss over the peaches and mix gently until evenly incorporated. Pour the mixture into the prepared crust.

Put crumble topping below on top of peaches.

CRUMBLE TOPPING:

½ cup vegan butter, melted

1/3 cup brown/white sugar

1 tsp. agave nectar

¾ tsp. cinnamon

1 pinch salt

1 ¾ cup flour

1. Combine ingredients until it becomes a thick, crumbly dough. Using your hands, break this into small crumbles and sprinkle on top of the peaches. You should have enough to completely cover the entire pie so all you see is crumb topping.

2. Place in the oven at 375° F for 35 minutes. Once the timer goes off, take out for just a moment and sprinkle the top with a mixture of cinnamon and brown sugar (use your judgment, about 2 T of sugar and 2 t of cinnamon). Place back in oven for 5-7 more minutes. Remove and let cool.