Since there were no eggs, Makini made her cakes brown with a rinse with Agave and Oat Milk! # k5evening
SEATTLE – Want a dessert idea that’s sure to please? Our plant-based chef Makini Howell from Plum Bistro has a delicious recipe for you – cake! Makini grew up with her mother making cakes from scratch. If you prefer to buy pie crusts, a good vegan brand is Wholesome Wholesome.
Makini’s Peach Pie
- ¾ cup granulated sugar
- 1 cup orange juice
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 cups peaches (if using drained canned peaches, fresh or frozen peaches may require extra cooking time when first cooking peaches)
- ¼ cup cornmeal
- ¼ cup of water
- 2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons vegan butter, cold and cut into 1/2 inch pieces
- ⅓ vegan shortening cup
- 4 tablespoons ice cold water
- 2 tablespoons oat milk
- 1 tablespoon agave
- 1 tablespoon raw sugar to top if desired
- To make the filling, using a large saucepan, whisk together the sugar, orange juice, lemon juice, salt, vanilla, nutmeg, and cinnamon. Add peaches and bring to a boil, reduce heat and cook over medium heat until peaches soften and begin to separate slightly, about 15 minutes. Remove from heat.
- Make a paste from cornstarch and water. Add this to the peaches and stir until thickened then set aside.
- Preheat oven to 375F.
- To make the crust, put the flour, sugar, and salt in a Cuisinart and mix well. If you don’t have one, use a hand mixer or a pastry cutter. Add butter and shortening and “cut” (using short pulses) until mixture is crumbly. Some pea-sized pieces of butter can be seen. Add 2 tablespoons cold water and pulse a few times to combine. Add 2 more tablespoons of water and mix until the dough starts to stick together. Don’t mix.
- Pull the dough together and cut it in half. Form each half into a flat wheel. If the dough is too soft, put it in the refrigerator for about 4 hours (overnight is always best). Once the dough has hardened, take it out of the fridge and start rolling.
- Take a dough roller and place it on a clean, well-kneaded work surface. Using rolling pins or a wine bottle, start in the center and roll into a circle large enough for you to have some protrusions. Put in your favorite worm cake.
- Ladle the filling into the prepared pie crust. You may or may not be left with a little thick juice depending on the depth of the cake.
- Take the second wheel and roll it out. Use a rolling pin or a wine bottle or glass. Once you’ve rolled it out, cut it into ¾ inch strips. Lay the first two strips down to form the letter X. Alternately lay the horizontal and vertical bands, weaving them in a top and bottom pattern. Use your shortest bands for the lattice edges. Trim the edges and fold the ends of the strips together with the bottom sheath.
- Mix the oat milk and agave and then brush the mixture over the edges and lattice and sprinkle with raw sugar, if desired.
- Bake 40-45 minutes or until top is golden brown. Cool completely before using.
https://www.king5.com/article/entertainment/television/programs/evening/peach-plant-based-pie-makinis-kitchen-plum-bistro/281-bb9c53f9-1043-45f2-869e-e136f1b808d7 Make a peachy keen plant-based pie – Makini’s Kitchen