Stone Fruit Vegan Crumble Pie With Caramel
Before diving in this delicious recipe a quick share.
As you know I've been reading all sorts of motivational books, time management, and everything in between if can help with my business.
Coming close to my birthday I always look back at my year and exercise gratitude for what I have received.
I know Instagram can be a pain for many of us , because the of algorithm.
But I've consciously decided to look at the bright side of it, mainly because my community is at the core of all I do, as it always been so incredible and generous with me.
So today I'll share some positive vibes with you .
Lately I have found an author that quickly has become one of my fav non-fiction writers. I loved so much his articles. One in particular encapsulate all I think about Instagram and inspired me to finally write what I think about our platform.
Instagram is a platform, nothing more.
But the power is in the people that are there.
Todd Henry says that what we need to grow is a networks of creative communities that inspire and bring diversity to the table with unexpected creative insights helping you stay alert and inspired.
This incredible variety of skills and interests helps us exploring innovative environment, and creative stimulating skills.
And I can 100% relate this to the communities on Instagram.
A diversity that really help to see the world in different ways. I follow profile from social justice to women health and equality. I have learned more abut sharks and wildlife than in the last decade, and I have collected tonnes of recycling tips.
In he's book “Where ideas come from” S.J. says that most of innovative and brilliant idea in history has been coming from networking, where sharing, exchanging and challenging one another creative idea create the brilliance.
And for me is very true, physical networking have been very limited by my circumstances, and this incredible community reverse engineered my situation.
The dizzying creative dynamism that often make us feel rushed, can make happen what Todd Henry calls “the creative accident”
The big bang of a new awesome idea, that I relate many times to this incredible pool of creative communities.
So thank you for being here, reading watching and cooking my recipes, and thank you for sharing your creativity with us!
Now to the pie! This recipe is inspired from Lida Lomellino’ pies book.
Baking 30 min circa
Preparation 30 min
Resting 1 hour
Make 1 tart, 20cm.
350 gr all-purpose white flour
2 tbsp granulated sugar of your choice
1/4 tsp salt
9 Tbsp vegan butter, chilled + 1 for the crumble
2 Tbsp ice cold water
Stone fruit filling
2-4 peaches, depending on the size (not too ripe)
4 Tbsp granulated sugar
2 tsp water
Mix the dry ingredients. Add the butter and add mixing with a fork until the dough coheres.
Add enough chilled water and create a soft smooth ball. Wrap in cling film and leave to rest in the fridge for at least 1 hour.
Meanwhile cut the fruits in large slices squeeze some lemon on top and leave to rest in a bowl.
Prepare the caramel putting 4 Tbsp of sugar in a saucepan. Bring the flame to high and when the sugar is liquid and start smelling slightly burndt add 2 tsp of water. (be careful caramel is extremely hot).
Preheat the oven at 350° F - 180°C .
Then press 2/3 of the the dough into 1 pie dish ( I use a sort of stamp I’ve found in France, but a wet glass bottom will do it) .
Cover the bottom with the caramel.
Drain the fruits from the excess liquid and place on the crust, (with some fresh thyme or basil if you like the pairing).
Mix the leftover crust with some granulated sugar + 1 Tbsp of butter and rub it between your hands to make nice chunky crumbs.
Cover your pie with the crumbs, and if you like, brush with some extra butter.
Bake on the lower rack for 25-35 minutes (depending how wet is the fruit), or until starts becoming golden brown.
Leave to cool and serve with almond or vanilla gelato.