This is a great late summer dessert that is easy for kids to make. I love the subtle flavors, texture, and presentation of this pie. You will impress any guests at your next party or portluck.
2 homemade or store bought pie crusts
1 package Vegan Moz (Miyoko’s Creamery)
1/3 cup of slivered almonds
1 tsp of almond extract
2 TBSP of sugar
1/8 tsp powdered cardamon
2-4 TBSp of apricot jam
2-3 peaches peeled and thicky sliced
1/2 cup of coconut cream
2 TBSP of sugar
1 TBSP finely chopped anise hyssop
12 calendula blossoms
Form into a pie shell and blind bake one crust for 8 minutes at 350. Remove from oven and set aside.
Finely grind the slivered almonds with the first measurement of sugar in a food processor. Add in the Vegan Moz or equivalent measure of soft tofu, cream cheese. or ricotta to make a thick paste. Spread on the bottom of your pie crust.
Spread the apricot jam on top. Add the peaches.
Place the eggs, coconut cream, and the rest of the sugar into a large bowl. Using an electric hand beater, mix on low speed until smooth. Fold in the calendula and anise hyssop. Pour mixture into the pie shell.
Bake at 350 for 30 minutes until the custard is set.
If you wish to decorate the top of your pie with the second pie crust, use cookie cutters or fondant “stamps” to create shapes. This works best if the dough is chilled and very solid. 15 minutes into your bake place your cutouts on top of the custard. You can increase your bake time if necessary to get your top golden brown
Serve at room temperature. This dessert would be good topped with vanilla ice cream.
I have an overabundance of calendula this year. Not wanting anything to go to waste I have been trying use it in both food and medicine. When used internally this herb is thought to clear phlegm, toxins, chronic infection and inflammation. It stimulates white blood cell production and inhibits the growth of several micro organisms. Herbalists have used calendula to treat candida, , ulcers, gingivitis, stomach/digestive issues, gastritis, swollen lymph nodes, herpes, painful periods, childhood illnesses, and stimulate the immune system. I use the dried flowers a lot in electuaries and glycerites to support health during the winter.
Have you ever used calendula flowers when cooking?