If you guys follow my Instagram, you know that at the beginning of August, I went on a road trip to the Okanagan to show my aunt and uncle (who are visiting from Sri Lanka) our beautiful province. The Okanagan is a beautiful place. Fresh fruit farms, orchards, U-picks, wineries and gorgeous vineyards. In fact, recently it has also been named the second best wine region in the world to visit in USA Today. If you guys live in the area, or are planning a visit out here, you must visit the Okanagan.
We went on a wine tour at Gray Monk, one of the oldest family-run wineries in our province, and went through the process of how they make their wine. Their vineyards were beautiful, overlooking the beautiful Okanagan Lake.
I joked to my uncle that over here, we give wine tours, while in Sri Lanka, they give tea tours (as they are a major exporter of black teas!). We even got to taste 5 wines, and of course I bought a couple bottles, one being a Siegerrebe wine, a cousin of the Gewurtztraminer (one of my favourite white wines). I also bought a couple balsamic vinegars they were selling, including a white balsamic with peach.
The Okanagan is full of fresh fruits to pick. We arrived at the end of cherry season, but we found one place in the south that was still picking cherries. What a fun experience that was! I have to say, their cherries are the juiciest and sweetest down there. In addition, we went to a fruit stand to get some fresh peaches and apricots (although we had originally wanted to pick them at another farm).
Trouble was, we were bringing home a bunch of fruits, and I was to be the only one at home that week while everyone else left for Calgary. Cherries were fairly easy to get through, and was able to give it away. For the plums, apricots, and peaches, I made a stone fruit crumble courtesy of Oh She Glows, which I made for breakfast. For the rest of the peaches, I wanted to make an easy hand pie or turnover. Because balsamic vinegar goes well, I even made a balsamic reduction to drizzle over the filling. I even mixed in a bit of the white balsamic & peach into the reduction. They turned out so well and the whole kitchen smelled divine. Of course the reduction is optional, but you have to try these!
Crust (adapted from Oh She Glows)
- 1/2 cup coconut oil (or vegan butter), melted
- 1/4 cup coconut sugar
- 2 cups flour (I used white whole wheat)
- 2 tbsp ground flax
- 1/2 cup almond milk
- 1/4 tsp salt
Balsamic reduction (optional)
- 1 cup balsamic vinegar
- 4 peaches, peeled and diced
- 1 tbsp tapioca starch
- 1 tbsp white sugar
- 1/2 to 1 tsp fresh grated ginger
Use a small saucepan to create the balsamic reduction (if using), by heating it over medium-low heat. Stir every so often, until it reduces to about 1/3 the volume (about 20-30 minutes). Watch carefully, as it can burn. Set aside to cool.
Meanwhile, prepare the peach filling by adding the ingredients to a pan, and heating it for 5-7 minutes on medium heat, until most of the water is absorbed and is thick. Set aside to cool.
Preheat the oven to 400 degrees F. Create the crust by whisking together the dry ingredients until well mixed. Add in coconut oil and milk. Stir until dough comes together and use your hands to form the dough into a ball.
Take ball of dough and place it on a non-stick mat or floured surface Roll out the dough to about 1/4 inch thick. Be careful, as the dough is quite sticky and it breaks easy so handle it as delicately as possible. Use a 4-5 inch cookie cutter or other shape to cut out individual pies. On one circle, add the filling and a bit of the balsamic drizzle, and use a second circle to cover the pie. Use a fork to score/pinch along the crust to seal. Use a sharp knife to cut steam vents at the top. I was able to make six individual pies.
Place on baking tray and bake for about 20 minutes, until crust is golden and juices are thick and oozing out. Let cool and enjoy with some ice cream!