Simple Peach Pie

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It's 93 degrees outside but we're staying inside and pretending it's fall. I'm wearing my favorite comfy sweater, our pup's curled up in her favorite chair and I'm baking a pie. My first dream of this pie was while I was walking around the grocery store the other day and (with my super human pregnancy nose) I caught a beautiful smell that stopped me in my tracks...Peaches! I grabbed one, held it up to my nose and took a deep breath. I left the store with a bagful and knew I had to use these in something delicious.

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This recipe is vegan but can easily be made GF or with "traditional" ingredients with 1/1 substitutions. 

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THE RECIPE 


INGREDIENTS:

Pie Crust:
2 cups white flour
1/2 tsp baking powder
1 Tbsp cane sugar (traditional sugar works as well) 
1 cup softened vegan butter
1/3 cup almond milk
1/3 cup water

Filling:
3-4 peaches, roughly diced and sliced
1/3 cup almond milk (any nut milk or traditional milk will work)
1 tbsp corn starch (or arrowroot powder)
1/3 cup maple syrup (or sugar)
1/2 tsp ea. cinnamon, nutmeg, & clove (any spices you want)
1/3 cup lemon juice (about 2 lemons)
2 tsp real vanilla extract
1/4 cup softened vegan butter
 
 

INSTRUCTIONS:

For Crust
1.  Add flour, sugar and baking powder together in a large mixing bowl and combine

2.  Add softened butter and water

3.  Begin by mashing up the ingredients with your mixer (not turned on)

4.  Mix on lowest setting for about 30 seconds to 1 minute, turn mixer off and mash again 

5.  Add your almond milk & repeat steps 3-4 until you have tacky dough

Note: You don't want to over work/mix the dough, so stop when it all comes together. Add in more liquid or flour to get the correct texture.

6.  Put some flour on your hands and fold mixture in bowl and make two separate balls

7.  Put one in some foil and chill in freezer (no more than 20 mins. We want it chilled not frozen)

8.  With your hands floured, press other dough ball into a greased pie pan. Be sure to cover the bottom and sides of pan with dough.

9. Put a few slit in the bottom and bake at 350 for 10 mins

For Filling
1. Wash and dry 3-4 large peaches

2.  Chop peaches into desired shape and put into your large mixing bowl (the same one you used for the crust)

3. Add lemon juice, vanilla and maple syrup and combine

Note: The more liquid you add to the filling the less thick it will be. The filling will get thicker in the oven but not by much.

4. Add cinnamon, nutmeg, clove (& any other desired spices), corn starch and combine

5. Add almond milk to reach your desired consistency

6. Put filling into the pie crust you got out of the oven and pat it all down

7. Add butter onto top of filling in spaced out dollops or cubes 

8. Press your freezer dough out onto a flour surface and cut strips for the lattice 

9. Lay strips onto pie in whatever design you want and sprinkle with sugar and spices

10. Bake in over at 350 for 55 mins

 

NOTE: Best when paired with Coconut Whip Cream

 

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Kellie MuellerComment