I am a big believer in Michael Pollan’s Food Rules on dessert. I paraphrase the rule but it something like, only eat homemade dessert.
Not only has this rule saved me hundreds of thousands of calories but it allows me to control the source of my ingredients.
I volunteered to bring dessert to a dinner party. With limited time and few ingredients I managed to put together a tasty pie with the taste of summer.
I keep pie crusts on hand in the freezer for such occasions. I used a whole wheat organic crust. One day I will get around to making my own organic crust and freezing them.
I had dry farmed peaches and nectarines in the refrigerator from my favorite vendor, Verni’s, purchased at the Oxnard Harbor Farmer’s Market. Verni’s dry farms fruit, olives and nuts on farm land in Clovis, CA.
I used a bag of mixed nuts I had in the pantry for the crump top. The nuts included cashew, almond, pecans, Brazilian nuts and peanuts. The result was a hint of creamy peanut butter. If you like peanut or cashew butters you will enjoy this slight twist to the pie flavor, otherwise stick to almonds, walnuts or pecans.
The recipe for a Water-Sustainable Summer Pie is as follows:
Makes one pie
1 organic pie crust
5 cups organic dry-farmed (ask around for a dry farmer at your farmer’s market) or drip-irrigated summer fruit. I used 10 medium sized peaches and nectarines.
1/2 cup organic sugar
3 tbsp. organic flour
1 tbs. Cinnamon 2 tbs. if you are big on this spice
Slightly less than 1/2 cup organic flour (preferably dry-farmed or rain-fed)
1/2 cup chopped nuts
1/2 cup organic brown sugar
2 tbsp. organic butter from pasture raised cows ( I love Organic Valley Farms)
Mix the sugar, flour and cinnamon together in a bowl. Add in the sliced fruit and combine. Pour mixture into the uncooked pie crust. Before you add the crumb top, dot the top of this mixture with butter.
Next combine the dry ingredients of the crumb top. I used the same bowl. Less dishes…less water. Slice the butter into little pieces and mix together. Distribute evenly on top of the pie and bake.
Bake in preheated oven at 450 degrees Fahrenheit for 10 minutes and an additional 20 minutes at 375 degrees Fahrenheit.
For more decadence, scoop vanilla ice cream on top.