This pie is perfect for summer. It’s:
Loaded with fresh peaches &
Easy to make!
This pie is great for first timers!
You’ll impress your family and friends.
Baking is always fun with friends. So give your friend a call and start baking.
Remember to always “Cook with Confidence”!
VEGAN Fresh Peach Pie
Makes 1 pie
2 2/3 c all-purpose flour
2 t organic sugar
3/4/ t sea salt
1 c + 1 T non-dairy, unsalted butter (Original Earth Balance – Vegan Buttery Spread)
1/2 c ice water
8 large ripe, but very firm peaches
1/2 c organic sugar
1 1/2 T fresh lemon juice
1/4 c + 1 T all-purpose flour
1 1/2 T non-dairy, unsalted butter (Original Earth Balance – Vegan Buttery Spread)
VEGAN EGG WASH
2 T almond milk
1 t agave nectar
Whisk together, and lightly brush pie crust.
1 | In a food processor or Vitamix, pulse the flour with the sugar and salt until combined. 2 | Add the butter and pulse until the mixture resembles coarse meal. 3 | Transfer the mixture to a large bowl and sprinkle the ice water on top. 4 | Stir with fork until a crumbly dough forms. 5 | Cut the dough in half and form into 2 small discs; wrap in plastic and refrigerate until firm, at least 30 minutes. 6 | On a lightly floured surface, roll out each disc of dough to a 12-inch round. 7 | Ease one of the rounds into a 9-inch glass pie plate and chill in the refrigerator while you prepare the top portion of the pie shell.
1 | Preheat the oven to 400 degrees. 2 | Bring a large saucepan of water to a boil and fill a large bowl with ice water. 3 | Using a sharp knife, mark a shallow “X” in the bottom of each peach. 4 | Blanch the peaches in the boiling water for about 2 minutes, until the skins begin to loosen. 5 | Using a slotted spoon, transfer the peaches to the ice water to cool. 6 | Drain and peel the peaches and cut them into 3/4-inch wedges. 7 | Transfer the peaches to a large bowl (drain any excess juice out of the bowl, using a paper towel pat dry the peaches); add the sugar, lemon juice and flour, toss well and let stand for 5 minutes. 8 | Pour the peaches into the chilled pie shell and scatter the butter on top. 9 | Place the remaining dough disc on top (or you can use a pizza cutter to cut strips and alternate laying each strip across the top, as shown in photo). 10 | Press the edges of the pie together to seal, then trim the overhang. 11 | Lightly, brush pie with the vegan egg wash. 12 | Put the pie in the oven, and place a cookie sheet below the pie to catch any dropping. 13 | Bake for 30 minutes. 14 | Cut foil strips to cover the edges of the pie, and reduce oven to 350 degrees. Bake for an additional 30-40 minutes (once pie crust is lightly, and peaches are bubbling remove from oven and let cool). 14 | You can leave pie at room temperature overnight, if desired or place in refrigerator until ready to eat.
To serve: Serve warm or cold. Enjoy!
If you decide to make this delicious pie, be sure to share with us! Take a picture and tag it #TXTgirl on Instagram. We can’t wait to see it! 🙂
Author: TXTgirl Kitchen
Recipe Type: Dessert
Cuisine: Vegan, American
TXTgirl :: Orange County
Photo Source | TXTgirl