Peach Pie

I love peaches. They are my favorite fruit, and this is my favorite pie.

The crust has the perfect level of sweetness, and is super easy to make. Feel free to use this crust for other pies, too.

What I love about this recipe is that you don’t have to peal the peaches before you add them to the filling. The skin adds a great flavor and color to this pie.

The hardest part of this pie is rolling out the crust topping and making slices to put on top of your filling. But trust me, you can handle it.

And even if your pie does not look perfect because you are not an artist, it will still taste amazing.

Peach Pie, adapted from Healthy Happy Life

Ingredients

Pie Crust:
- 2 cups white flour
- 1/2 tsp baking powder
- 1 Tbsp sugar
- 1 cup vegan butter, cubed
- 1/3 cup soy milk
- 1/3 cup water
- extra flour for dusting/pressing out
Filling:
- 4 peaches, roughly diced and sliced
- 1/3 cup soy milk
- 1 Tbsp corn starch
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/3 cup lemon juice
- 2 tsp real vanilla extract
- 1/4 cup melted vegan butter - cubed (optional)

Directions:

Preheat oven to 350F. Grease the bottom of a pie dish.
Crust. Combine flour, baking powder and sugar. Add butter and blend well with a hand mixer. Add water and milk 1/4 cup at a time. Knead mixture by hand on a floured work area until a nice consistent dough forms.
Divide crust dough in half. Place half in the fridge to cool.
Press other half into pie dish. Bake in oven for 10 minutes.
Peaches. Fold the peaches into the filling ingredients.
Pull the crust from the oven and pour in peaches. Dot with your 1/4 cup cubed butter (if using). Grab chilled dough (other half) and roll out. Slice into strips. Arrange in a grid on top.
Bake at 350 for 55 minutes. Cool for 10 minutes. Serve warm.