VEGAN Fresh Peach Pie

 

This pie is perfect for summer.  It’s:

Fresh
Warm
Sweet
Delicious
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

CRUST
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

FILLING
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.

CRUST DIRECTIONS
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.

FILLING DIRECTIONS
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
Serves:  8

TXTgirl :: Orange County
Photo Source | TXTgirl

Posted 8/5/2017