Caramel Peach Pie

1. Have all your ingredients ready and measured before you start– you’ll also need a wooden spoon and whisk.
2. Using a heavy-bottomed medium deep saucepan, stir sugar and water together with wooden spoon over medium heat until sugar dissolves.
3. Stop stirring as soon as the sugar starts boiling, you can use the pan to swirl the sugar around until all the sugar has dissolved.
4. Let sugar cook until amber in color, then add butter immediately and whisk until butter has melted.
5. Take the mixture off the heat, slowly and carefully, pour in the coconut milk and salt, keep whisking until the sauce is smooth.

To Make the Crust:

1. Combine flour, salt, cardamom, cinnamon, and sugar in a food processor and pulse to mix.
2. Add coconut oil and process until mixture looks like a course meal.
3. Add apple cider vinegar and starting with 1/4 cup of water, slowly pour the water through feed tube while the processor runs, until the dough comes together when pinched, add more water if necessary.
4. Alternatively, you can mix ingredients by hand. Once dough has a crumbly texture, add apple cider vinegar and water by the spoonful, kneading until dough forms.
5. Gather dough into a ball on a work surface and divide into two, flattening each half into a disk.
6. Wrap in a plastic wrap and refrigerate for at least 30 minutes, or as long as 24 hours, until you’re ready to use.

To Fill and Assemble:

1. Toss sliced peaches with lemon juice, vanilla, and sugar in a large bowl.
2. Add custard powder, cinnamon, nutmeg and salt and mix until pears are evenly coated.
3. Add caramel sauce and toss gently to coat.
4. Preheat oven to 350°F. Remove dough from the refrigerator.
5. On a flour-dusted surface, roll dough (using a rolling pin) into a thin large circle, large enough to cover a medium (8 – 9-inch pan) pie pan with a bit of an overhang.
6. Gently lift the dough and line it with the pie pan.
7. Pour filling into pie shell, spreading the mixture evenly.
8. Remove dough from the refrigerator and let it rest for 5 – 10 minutes (for coconut oil to soften)
9. Place one disk of dough on lightly-floured work surface and roll dough into a 10 – 12 inch circle or large enough to cover a medium (8 – 9-inch) pie pan with a bit of an overhang.
10. Transfer rolled dough in to a medium pie pan, cover top with a plastic wrap, and put it back in the refrigerator.
11. Meanwhile, roll second dough into another 10 – 12 inch circle or large enough to cover the pie pan.
12. Remove the prepared pie shell from the refrigerator and pour the peach filling into it.
13. Gently place the top crust dough over open pie, trim off the excess dough, press the edges to seal and crimp with a fork or your hand.
14. Make a slit (or 4 small slits) in the middle of the crust for steam to escape, and sprinkle sugar over the top of the crust.
15. Refrigerate pie for another 20 – 30 minutes.
16. Bake pie in oven at 350°F. For 50 – 60 minutes, or until pie is cooked through and crust is golden brown.
17. Cool pie on a wire rack before serving with your favorite ice cream or coconut whip.