Peach cardamom pie with coconut oil crust | For Thom, with love

Peach cardamom pie

It’s been a while since I’ve done a FTWL post so I figured that with the fleeting peach season I had better get on it. I feel like I should also apologize for the abundance of pielike recipes. Thom says I fixate on them. I do. I go on pie binges and although it seems excessive, too much pie is never a bad thing so I’m not going to offer up an apology. Instead I offer a recipe for Thom’s favorite pie. Prefaced with 667 words and a shitload of pictures, and for that I am a little bit sorry. 

I had an epiphany of sorts after we did away with the original wedding plan. Prior to doing so, I can’t tell you how bad I didn’t want to get married and how much that feeling ate away at me. I started getting cold feet. Questioning the empire of love that we built and have worked so hard to maintain. I lost my shit. He lost his shit. We had a tumultuous spring. We screamed. I cried. And then we came to our senses like people usually do when they stop trying to cram a square peg into a round hole. Or something like that.

Have you ever tried imagining your life without the person you love most? It doesn’t necessarily have to be a significant other. It could be your mom or your bother or your best friend. Try it. Close your eyes and try to picture your life without them. Your eyes will probably get wet. You might also laugh. But no matter how you get there – to that place where your favorite person no longer exists – you’re going to realize something: Your life would not be nearly as full and you, my friend, would undoubtedly be worse off. Life would – for lack of better words – kinda fucking suck.

Palisade peachesCoconut oil pie crust in the makingWhole cardamomPalisade peachesCoconut oil pie doughCoconut oil pie crust in the makingCoconut oil pie crustPeach cardamom pie in the makingPeach cardamom piePeach cardamom pie

My life without Thom would likely have eight fewer months of foreign travel. Less chocolate hidden in my half of the closet. I’d probably still be attending Catholic mass, trying hard to beat monotheistic ideals into my brain even though, as a very young child, I never subscribed to the beliefs of organized religion. (Especially not those of the Catholic church, although I am quite fond of Mother Teresa, PJP II, and Papa Francesco.) If not for Thom, chances are I’d still have that crippling psychological illness that lasted damn-near a decade. The one I have yet to talk about here because, I don’t know, maybe there’s a part of me that doesn’t feel comfortable putting that on the table just yet. Or ever. Sometimes I think the only reason I’m alive and well (finally, well) is because of him. I was sick. So sick. Then he came into my life and for the first time I found something that made me want to get better. It took a long time; a lot of love and encouragement, and countless nights confined to our bright blue sofa, him rubbing my back while I writhed in pain and tried my damnedest not to cry in front of the man I hadn’t yet told I loved. Maybe because I didn’t think I deserved him. Probably because I didn’t think I deserved him. He promised me there would come a time when I would wake up and the struggle would be over. I will have come out on the other side. I will have won.

He was right.

I wake up now a much better version of myself, partly because of Thom. Sometimes I’ll roll over, stare at him like a total creep, and think about how fortunate I am that we both found ourselves in shitty life positions in the fall of 2007. We were lost and, for one reason or another, our paths crossed and look at us now: Seven years later we are stronger, happier, and so enamored with one another it’s almost vomit-inducing. It is completely mind boggling and OH MY GOD terrifying to love another human with such intensity. Some of you know what I’m talking about. Congratulations. Those of you who don’t, just wait, it will happen. And when it does, like me, you may question whether you are worthy of another person who loves you more than the sun and the moon and all the stars in the sky. A person who carries you through the worst of the worst, and sees you out on the other end. No pressure, no judgment, just unparalleled love.

So the answer: Are you worth it? I think you know that by now.

For Thom, with love.

Peach cardamom pieFresh out da ovenPeach cardamom piePeach cardamom pie

Notes: Coconut oil pie crust is a real bitch, so follow the recipe exactly. Most recipes will tell you to freeze the oil before cutting it into the flour, but I’ve found this step to be both frustrating and unnecessary and yield a pretty shitty pie crust. I don’t like shitty pie crust. Thankfully I’ve tested this recipe over a dozen times so I promise you won’t be left with an inedible pie. Peach pie is inherently juicy, so if you prefer a pie that holds its shape (Thom does) (I do, too) get peaches that are still a bit firm but a day or two away from being fully ripened. If your peaches are super ripe you’ll want to use 4 tablespoons (1/4 cup) of starch in the filling, but your pie will still be a bit juicy – that’s just the nature of peach pie. If your peaches are firm, 3 tablespoons will suffice. Try a slice of each peach before using them, as you may want to increase the sugar to 1/2 cup if using peaches that haven’t fully ripened. If you want to make an 8-9″ pie with lattice, you can double the recipe but I recommend just making it in two batches. The recipe below will make enough for an 8-9″ pie without lattice.

PS – If you guys have trouble with the crust, I’ll do a How To post for coconut oil pie crust with more photos and a super detailed description. And options for whole grain, spelt, gluten free (!?!??) etc.


1 1/4 cups unbleached flour (170 grams)
1 tablespoon cane sugar
1/4 teaspoon fine sea salt
1/4 cup refined coconut oil, melted
5-6 tablespoons water, ice cold

2 Palisade peaches, sliced 1/4″ thick (12-14 ounces total)
1/3 cup cane sugar
3-4 tablespoons potato starch (see notes above)
1/4 teaspoon freshly ground cardamom
1/2 vanilla bean, split and scraped

2 teaspoons soy milk
1 teaspoon vanilla sugar

Preheat oven to 400˚F. Sprinkle a 6″ pie plate or cast iron skillet with flour; set aside. In a large mixing bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the coconut oil, one tablespoon at a time, while using your thumb pressed against your fingers to swirl it around/press it into the flour. Once you’ve added all the oil, continue mixing with your fingers (15-20 seconds) until the mixture resembles coarse meal with larger clumps (see third photo above). Transfer bowl to the freezer for 15 minutes then remove and use your fingers to squeeze the crumbs and break down the hard clumps of coconut oil. Drizzle in the water, one tablespoon at a time, and mix with your fingers until combined (the same way you were mixing in the oil, but in a more gentle fashion). Repeat until five  tablespoons of water have been added. Pinch a piece of the dough together; if it sticks and forms a solid dough, you’re good. If it crumbles, add the remaining tablespoon of water and gently mix until incorporated. Just barely knead the dough (10-15 seconds) (do not overwork the dough) then flatten it into disk, place back in bowl, and set aside for 10-15 minutes. Feel free to wrap it in plastic and refrigerate until ready to use. It will keep for up to 24 hours or frozen for up to two weeks. You will need to let the dough thaw/soften before proceeding.

While the dough is resting, whisk the cane sugar, potato starch, cardamom, and vanilla bean seeds in a large mixing bowl. Add the sliced peached and toss until evenly coated; set aside.

Line a flat surface with parchment paper and sprinkle with flour. Roll out the dough into a large circle about 1/4″ thick. Transfer to prepared pie pan and trim the edges, leaving about 1/2″ overhang. Fill with peach filling, but do not add the juice that’s at the bottom of the bowl – you can, however, spoon up to two tablespoons over top of the peaches. Press the remaining dough into a ball and roll it out until it’s 1/8-1/4″ thick. Cut into even strips (or use a cookie cutter to cut out tiny hearts) and lay over pie to create a lattice. Fold the edge of the pie crust over itself then crimp with your fingers or a fork. Brush with soy milk then sprinkle with vanilla sugar. Bake at 400˚F for 15 minutes, then remove from oven and cover edges with foil and continue baking for an additional 7-9 minutes.

Allow pie to cool for 6-8 hours, then serve. Pie is best eaten within 24 hours, but will keep for up to three days. Cover loosely with plastic and store in the refrigerator. Reheat as needed.

If you’d prefer to freeze the pie, don’t put it back in the oven after the initial 15 minutes of baking. Instead let it cool completely then wrap in three layers of cling wrap and freeze for up to one month (it may keep longer, but I only kept mine for just over four weeks). Baking time will vary, but will be 15-25 minutes at 400˚F.

Yield: 5 small slices


  • Reply Katrina @ Warm Vanilla Sugar 17 September 2014 at 8:58 AM

    Even reading this makes my eyes wet. It’s so strange imagining life without the person you love most…and isn’t pie the best way to show the people you love that you mean it! I mean, YOU MADE A PIE! And it’s gorgeous :)

  • Reply Jade Sheldon-Burnsed 17 September 2014 at 9:15 AM

    In many ways, my love saved my life too. Not only do I battle Ulcerative colitis and migraines, but I battle depression right along with them. So much desperation… and then he entered my life and made me realize again that I was worth fighting for.

  • Reply Anja 17 September 2014 at 9:32 AM

    thank you for writing this. I feel honored, special and amazed to read about your life, your thoughts, your emotions. you really get the message across, you know :) I loved every single of the 667 words, including your beautiful pictures and recipe. thanks again for sharing this post!

  • Reply Nicola 17 September 2014 at 10:37 AM

    You have a beautiful way with words and I really enjoyed reading this post. Finding people who love you unconditionally and so powerfully is one of the greatest joys in life. Loving them back the same way may be the greatest joy in life. Also I love the combination of peach and cardamom but have never tried coconut oil pie crust. I can’t wait!

  • Reply Lan | morestomach 17 September 2014 at 10:48 AM

    this. on so many different levels:
    yes. i found the one who makes me feel worthy. i married him last year. we had a rocky moment during the wedding planning process, and then we scrapped a few things and it all worked out.

    last, this crust. i’ve been holding out until apples are in season before i attempt a coconut oil based crust. thank goodness you did all the experimenting for me. thank you.

  • Reply Jenny Stockton 17 September 2014 at 10:54 AM

    Beautifully said, as usual. :)

  • Reply J.S. @ Sun Diego Eats 17 September 2014 at 10:57 AM

    Inspiring story and I’m glad that it has a happy ending. In the end I think a perfect partner is not someone who just unquestioningly accepts you for who you are (sounds strange but wait) but someone who loves you enough to question certain aspects of yourself and ultimately makes you a better and more whole person. It seems like you have found that :)

    And thank you for the coconut oil crust recipe! I’ve made a whole wheat one I liked but I quite like the look of how yours turned out.

  • Reply Mary @ The Kitchen Paper 17 September 2014 at 11:02 AM

    Oh. My. Lord. This sounds delicious!! Pretty much three of my favorite things: peaches, cardamom, and pies. Winner! Beautiful pictures, too!

  • Reply Alexa 17 September 2014 at 11:12 AM

    I’ve been reading your blog since earlier this year but have never commented…until now. The way you write sends chills up my spine, always. Thank you for sharing the good and bad of your relationship. It’s comforting to know that aside from the pretty food and whirlwind trips to Europe (color me jealous), you two struggle in the same way other people and couples do. Your transparency today made me adore you 10X more, if that was even possible. :-) I wish nothing but the best for you and your future husband.

  • Reply Sarah 17 September 2014 at 11:46 AM


    I’ve been a lover of your blog and your recipes for about a year and a half, and yet I still think this might be the first time I’m commenting. I’m not a big commenter, more of a creepy reader-and-insane-admirer-from-afar-er. However, this post kind of hit me where I felt it more and not just because coconut oil pie crust!! (If you could do a how to with spelt that would be so so awesome, just as a side note.) (Although I’m gonna wing it and do it anyway because that’s what I do with recipes.) (But I do have a bit of a fear of pie crusts.)
    The main thing is that I could have read that a year ago and thought the same kinds of thoughts that I thought when you wrote about fighting on your travels or getting engaged; like it’s lovely that such love exists and like it’s beautiful and wonderful and painful and heartbreakingly awesome. But in this detached way, like – well who gives a fuck because it doesn’t relate to me. And then I fell in love with this ridiculous and brilliant and very very handsome man and all of a sudden I became one half of one of those the vomit inducing couples that I never liked. And I don’t even give the slightest shit in the world because he makes me so fucking happy. And I just wanted to tell you that I finally get it, I finally get the travelling together and getting married in Ireland plans (congratulations!!) and the FTWL posts, which have always been my favourite. This might have taken top prize though.

  • Reply Melissa @ Treats With a Twist 17 September 2014 at 11:49 AM

    1. Gluten free version, yes please!

    2. I sat here, tearing up, stomach turning to hot lava, crying while reading your post. I love your raw honesty and I picture my relationship with my husband as you speak. So so real and true. Makes me love you and all the things you do even more.

    • Reply Anita 23 September 2014 at 5:36 PM

      Your words made me tear up, and I usually am a hard ass so to speak. I am looking forward to working with coconut flour, the oil I have used for a few months, I do not tolerate gluten and never use sugar as I prefer Blue agave , or coconut sugar, it is the season for making and sharing pies. Could I possibly make pies with my ingredients ? I have one accomplished recipie for a mounds like protein bar, my love laughs when vegans asked if I used the candy bar, as this has not been my way for years. We are vegan, Organic and prefer to be Alkaline as we are of the age where everything that was fun now gives us pain in places we did not know we had. Bless you for your words, and thanks for sharing.

  • Reply cynthia 17 September 2014 at 11:56 AM

    This made me all kinds of teary and wobbly (right in my office at work, nbd). Your words are perfect, as always, and they resonate so deeply — thank you so much for sharing this, Ashlae. And this pie (!) is freaking stunning. Three cheers for you and Thom, turning around the marriage game, and life-saving life-changing love <3

  • Reply myriam 17 September 2014 at 12:02 PM

    Yes, the fleeting peach season has to be enjoyed as much as possible! I love peach pies, and this one is gorgeous, and so are your bold and honest thoughts about love. This #ftwl post is simply full of love.

  • Reply Nazia @ This Baker Girl Blogs 17 September 2014 at 12:41 PM

    This has given me so much hope. Congratulations you beautiful human being. P.S. That pie looks gorgeous.

  • Reply Hannah 17 September 2014 at 12:44 PM

    Ashlae, I hope you realize how many people your beautiful words resonate with. I’m amidst planning a wedding with my best friend and the absolute love of my life, but it seems like this day that’s supposed to be about Us is actually about pleasing (or rather, not pissing off) everyone else. Your choice to change paths and do what feels right for you is so admirable, and I’m doing my best to summon up a similar amount of strength and say fuck ‘em all. All that matters is the person you open your eyes to every morning and who eats your home cooked food and treats and who you simply don’t want to close your eyes and imagine life without for some totally unfounded fear that it will come true…all that matters is him. Whether you (or I) end up with the wedding of our dreams or with a compromising, family-pleasing affair, in the end, there will be him. And there will be cake. (Or Pie). Cheers to love.

  • Reply Elizabeth Jarrard 17 September 2014 at 12:47 PM

    You two are remarkable, lovely and wonderful. and this pie is effing delicious.

  • Reply Ashley 17 September 2014 at 1:00 PM

    That is a seriously stunning pie. And your words. Filled my heart to the brim.

  • Reply molly yeh 17 September 2014 at 1:26 PM

    i fucking love you. this post is beautiful and perfect and i think i would never have the courage to come out and write words like this, but you inspire me to try. thom is one lucky man, and i am so happy for the two of you!!!!!

  • Reply Amanda Jane 17 September 2014 at 1:55 PM

    Two months before our wedding my then fiancée (now husband) and I got into a giant argument that almost had us going our separate ways. After a week apart, we had a similar epiphany to yours and then we got married at City Hall, calling the wedding off. Our families weren’t very happy and we lost most of our deposits, but it was the best decision we’ve ever made. Cheers to life with a better half. Thom sounds like a total catch.

    P.S. Did I see somewhere you two are going to Iceland? My husband and I stopped in Retkjavik on our way to our honeymoon and there’s a delicious vegan restaurant you have to try!

  • Reply Melissa 17 September 2014 at 2:46 PM

    The good stuff is hard, hard work. It’s counterintuitive. This last year has been hard work for us too. Sending you one huge hug because sometimes we just need one. PS—I love your honesty and your geometry.

  • Reply Liz @ Floating Kitchen 17 September 2014 at 3:29 PM

    Beautifully written post. And pie binges are the best kinds of binges…

  • Reply Sini | My Blue&White Kitchen 17 September 2014 at 3:40 PM

    This post. Pure love. Thank you.

  • Reply Luci {Luci's Morsels} 17 September 2014 at 5:47 PM

    Such a refreshing post. I’m engaged and I feared marriage and wedding for the first 9 months. I’m now in a much better place with it, but still need to take it all on my own time schedule. It’s so nice to hear others struggling with similar feelings. And the debate over being together happened for us a few years ago, and It’s beyond-words amazing to have come through it and feel all those fabulous feelings for each other now!

    And then there’s this peach cardamom pie that you made. I would like 3. 3 whole pies that is. Thanks!

  • Reply Lauren 17 September 2014 at 6:53 PM

    I am loving this recipe, especially the pie crust. I love the use of coconut oil instead of oil or shortening! I need to try this!

  • Reply Cathy 17 September 2014 at 8:29 PM

    Pie is my favorite dessert to make! Can’t wait to make this recipe! :)

  • Reply Medha @ Whisk & Shout 17 September 2014 at 8:35 PM

    So sweet! I love this recipe and I love the use of a skillet… just getting into baking with mine, can’t wait to try this!

  • Reply Nelly Ritchie 18 September 2014 at 1:42 AM

    Beautiful words.

    3 years ago I lost my favourite person in the whole world (my Mum), and even now imagining my life without her is almost unfathomable (even though it is happening).

  • Reply Dawn 18 September 2014 at 1:53 AM

    You have such a way with transcribing your feelings and emotions to print, incredibly honest and raw. I love that about your blog. I wish you and Thom the very best in life, you both deserve it! And that pie looks delicious, I wouldn’t mind some of that.

  • Reply The Vegan Cookie Fairy 18 September 2014 at 3:35 AM

    Your ‘For Thom, with love’ blogs are the best. He’s a lucky man indeed (and you sound like a lucky woman!).

    Coconut oil pastry sounds rather daunting but I might give this a whirl with an apple pie!

  • Reply Thursday Things 18 September 2014 at 6:33 AM

    […] soup. This salad. This pie. Let’s […]

  • Reply Thea @ Baking Magique 18 September 2014 at 12:07 PM

    I read somewhere that the photos on a food blog (or blog in general) are meant to draw in new visitors but it’s the writing that will make them stay. And this is so true for your blog. I’m reading your posts like they were all new york times bestselling novels.

  • Reply Joyti 18 September 2014 at 12:53 PM

    Such a lovely, lovely post. The recipe, but most of all, your lovely, lovely writing. You and Thom sound utterly perfect for each other.

    Although I’ll add that your post did make me cry, because I am so so lost, and so where you were in 2007. *Sigh*

  • Reply Ordinary Blogger (Rivki Locker) 18 September 2014 at 6:38 PM

    DROOLING over these photos. What a lovely looking recipe.

  • Reply Chrissy 18 September 2014 at 8:12 PM

    This is the cutest and I may have teared up reading it. I’m waiting for my Thom and you just gave me the hope that he’s out there. Enjoy your pie!

  • Reply genevieve @ gratitude & greens 18 September 2014 at 10:04 PM

    I love this post! So very glad you and Thom found each other and came to your senses during/after your tumultous spring. I feel the exact same way towards my other half- that he saved me, in some way, by giving me a reason to get better. Thom is a lucky guy to have someone making gorgeous peach pies for him!

  • Reply Kathryn 19 September 2014 at 6:39 AM

    I always always always <3 and admire your brutal honesty and the way you write about your relationship with Thom. High five for vomit inducing relationships.

  • Reply Laura 19 September 2014 at 3:00 PM

    Read this as my favorite pal and partner is napping next to me with his hand on my knee which he squeezes as he twitches in his slumber.

    Amazing how the right people enter our lives at the perfect times.

  • Reply Kate @ Short & Sweets 19 September 2014 at 4:14 PM

    I’ve been toying with the idea of a coconut oil pie crust, so thank you for figuring it out for me! One question – are you using the coconut oil that you buy as a liquid? or melting the oil? I ask because you “drizzle” it in

    • Reply Ashlae 19 September 2014 at 8:48 PM

      Hi Kate –

      I use the solid stuff that comes both refined and unrefined.

  • Reply Friday. | gratitude and greens 19 September 2014 at 4:31 PM

    […] Peach Cardamom Pie With Coconut Oil Crust + a beautifully written post by Ashlae of Oh, Ladycakes – this is more of a ‘last of summer produce’ recipe rather than fall, but I’m still eyeing it… […]

  • Reply dana 19 September 2014 at 9:04 PM

    So much love for this post. So, much, love. Also, we really need to come visit you guys.

  • Reply Valeria 20 September 2014 at 10:52 AM

    I asked myself that dreadful questions many times, and I keep doing it, and I am glad that the answer is always the same – life would never be half as full without him. Now onto the bitchy coconut crust – I am very much willing to try it, cause if it works for me (terrible crust maker) then it would be the most revolutionary cooking discovery I have ever made this year – thank you!!

  • Reply Ami@NaiveCookCooks 20 September 2014 at 12:40 PM

    Aww this is one beautiful beautiful post. <3

  • Reply #DroolWorthy - The Kitchen Paper 20 September 2014 at 2:40 PM

    […] pretty is this peach pie? REALLY PRETTY! {Plus, […]

  • Reply Kristen 20 September 2014 at 2:51 PM

    I just really loved this post, is all, and the little pieces of your heart you let us see with it. It’s real fucking awesome.

  • Reply ATasteOfMadness 21 September 2014 at 5:35 PM

    What a gorgeous post. I have been with my boyfriend for 5 years, and I do feel this way too. It’s wonderful how you put your emotions into words.
    Also, this pie looks amazing!

  • Reply Shelly @ Vegetarian 'Ventures 21 September 2014 at 7:49 PM

    This is so so so sweet. My brother lives in Denver and is getting married next summer and they are going through the same thing where everywhere is an insane amount of money to rent…although it sounds like it was a good thing for you guys since it pushed you to do what truly felt right to begin with. Cheers and congrats (again) for finding the one!

  • Reply Currently Crushing On. | How Sweet It Is 22 September 2014 at 9:52 AM

    […] peach cardamom pie with coconut oil crust. so […]

  • Reply Heather 22 September 2014 at 12:57 PM

    You really hit the nail on the head with this one. What a wild (and gut-wrenching) thing to think about life without your person and all the big (and small) ways you would be different. Sigh. I’ll definitely be thinking of this post the next time I decide who-should-do-the-dishes is worth a heated argument. <3

    And also, OH MY GOD this pie looks fucking awesome.

  • Reply Allison 23 September 2014 at 6:25 AM

    The vanilla bean addition would be so lovely with the peaches. And, it looks so pretty too! Very intrigued by this crust with the coconut oil. Ha, I imagine it would be a real bitch! Will have to give this one a go with some apples this fall. Yum!

  • Reply Ashley-Marie 23 September 2014 at 3:19 PM

    “as a very young child, I never subscribed to the beliefs of organized religion. (Especially not those of the Catholic church, although I am quite fond of Mother Teresa, PJP II, and Papa Francesco.)”

    Uhh. This is me. I feel that even what I’m sure are very different ways of getting to where we are, you are very similar to me, not just in little snippets like the one above, but also just in the way you describe things, especially emotion. And as I’ve mentioned before in a quick email when I first found your blog, your writing is so on point! What a great FTWL post, and what a BEAUTIFUL pie. Would love to see that coconut pie crust How-to. And hopefully, as I grow my own blog and find my own voice there, maybe the universe will have us cross paths. Until then, rock on Ashlae!!

  • Reply Victoria 24 September 2014 at 6:55 AM

    this post! this pie! BEAUTIFUL. here’s a vote for a how-to gf crust!

  • Reply Alana | Fix Feast Flair 24 September 2014 at 6:18 PM

    This post is all kinds of beautiful. That pie alone, stunning. But that story. Gurl, you are brave and wonderful for sharing that with all of us. Thank you.

  • Reply kristie @ 26 September 2014 at 8:12 AM

    I am going to try to make a gluten free version of this, because it looks incredible. cardamom and peach? That is one of those flavor combinations I wish I had thought of. Thank you.

  • Reply Gemma 26 September 2014 at 12:41 PM

    What a beautiful post you wrote! I always enjoy reading your posts but this specially touched me because I relate to your words, sometimes the path to recovery seems endless but eventually you’ll find that this journey will make you a stronger person.
    I’m not as lucky as you, still haven’t found ‘that person’ but seems impossible to me to think about my life without certain persons. It will simply have no meaning.
    On a less melancholic note (:-p) that pie looks so gorgeous, delicious and adorable! The pictures are super cute!


  • Reply Kate @ ¡Hola! Jalapeño 29 September 2014 at 4:42 AM

    Peaches and cardamom sounds like a match made in heaven! I’m definitely tucking this one away for next year!! Beautiful!

  • Reply My Wife Makes 29 September 2014 at 11:49 AM

    This peach pie looks fabulous! Thanks for sharing this recipe. :) I actually found this whilst searching ‘vegan cookie recipe’ – it was like the top two links on Google I think. Felt inspired after posting my wife’s recipe on my own blog haha!

    Anyway I’m definitely storing this on the recipe list! The finished product looks delightful! :)

  • Reply Robin 29 September 2014 at 9:14 PM

    Beautiful photography! Though I took care to follow the crust instructions to the letter, my crust did NOT turn out. :( I didn’t sub any ingredients and was precise about following the instructions but it must have just not been my day. No matter! Instead of doing a lattice, I just pressed the dough into my dish, pad baked for 7 min, then added my fruit filling and made it a tart. The crust came out like a shortbread, not flaky like pie crust, but was so delicious that it didn’t matter. It all came together in a flash! Thanks for the recipe. I’ll experiment with the crust in the future.

    • Reply Ashlae 29 September 2014 at 9:54 PM

      Hi Robin –

      Oh no! I’m sorry to hear that. Did you happen to weigh your flour? The 170g weight measurement is pretty crucial as flour weights vary depending on how tight the flour is packed into the container. Anyway, I’m happy it was still edible! I’m planning on doing a thorough how to for the coconut oil pie crust, so hopefully that will help.

  • Reply Millie |Add A Little 30 September 2014 at 2:00 PM

    Gorgeous gorgeous gorgeous photography! cannot comment on how beautiful the pie looks!

  • Reply Marta 1 October 2014 at 6:16 AM

    This pie is just lovely. And I adore cardamom! I’m gonna make it with the last (sob!) peaches!

  • Reply Chelsea 2 October 2014 at 6:37 AM

    omg! thanks for posting what seems to be a beautiful and delicious coconut oil pie crust. I’ve been looking for a good one to try, but I’ve been hesitant since none of my go-to vegan baking blogs have them and I’m wary of taking pie from strangers ;)

    and cardamom is my jam these days. definitely going to try this out!

  • Reply Apple Pie – Two Ways | Vegan Heartbeats 5 October 2014 at 7:32 PM

    […] recently discovered coconut oil pie crust from Oh!Ladycakes and had to give it a shot. It is texturally the same as a regular shortening based pie crust […]

  • Reply Riley Schwarcz 6 October 2014 at 7:20 AM

    What an emotional read! I can relate to your story a lot so this post dredged up a lot of feeling in me. I used the crust in this recipe to make an apple pie and boy was it delicious! Thanks so much for sharing. The coconut oil worked wonders.

  • Reply cecilia 9 October 2014 at 6:05 AM

    holy fucking fart bombs. a) the pie looks smacktastic and b) girl, you have a way with words and expletives. i congratulate you on your sassy, tasty blog skills and your baking skills, too. keep up the excellent work!

  • Reply Sweet Potato Pie | The Pancake Princess 26 November 2014 at 10:51 AM

    […] all these years: towering height and an ultra-smooth, lightly spiced filling. (Note: I tried Ashlae’s vegan pie crust, but it came out a rather one-dimensional instead of flaky. I blame only myself for using half […]

  • Reply Apple Pie | The Sunny Spoon 2 December 2014 at 9:19 AM

    […] dough is from Ladycakes amazing blog , it is by far the best pie dough ever , it holds beautifully together , gets a bit […]

  • Reply becky 20 December 2014 at 5:42 PM

    thank you ashlae for putting in to words (the ‘i wake up now…’ paragraph in particular) exactly the thoughts i had yesterday that brought me to tears (of joy!). it really is one of the best, and most humbling, feelings in the world. and i’m slowly grasping the part where i deserve it :)

  • Reply What to read Wednesday. - The Bee and Me 3 January 2015 at 4:33 PM

    […] is some super real love. I’m one of the lucky ones. And planning our wedding was far from easy, also. Brianne Du […]

  • Reply Johnny Philips 24 January 2015 at 11:03 PM

    this is genius. Love it. So good for you!

  • Reply Kim 24 November 2015 at 9:18 PM

    I love your love story, and your honesty. Your writing is great! I’m trying your pie crust tomorrow! Happy Thanksgiving!

  • Reply Georgia 4 December 2016 at 5:21 PM

    Delicious sounding recipe! Just wondering if you know the gram amount for the coconut oil as I’m making this in the UK and want to be as precise as possible!

    • Reply Ashlae 7 December 2016 at 6:51 AM

      Hi Georgia –

      50-60g. Hope that helps!

    Leave a Reply