Did you know that August is National Peach Month? It's totally true, and it's the absolute perfect time for a peach pie recipe. You don't have to give in to eggs or dairy in order to enjoy an absolutely amazing piece of peach pie. And it's summer, so why not top it off with some amazing classic homemade vegan vanilla ice cream? This recipe calls for using Isa Chandra Moskowitz's fabulous Olive Oil Double Pie Crust, which is remarkably easy to make (only five ingredients!) You'll never go back to store bought. All though, if you're in a pinch and your local grocer or co-op carries a great vegan crust, go for it! Viva peaches! Viva summer! Viva vegan!
- Isa's Amazing Olive Oil Double Pie Crust
- 8 fresh, organic, totally firm but ripe peaches (approximately four pounds of 'em.)
- 1/2 cup organic, packed light brown sugar
- 1/3 cup organic granulated sugar
- 1 1/4 teaspoon organic ground cinnamon
- 1/8 teaspoon real salt
- 1 1/2 tablespoons Earth Balance or other vegan margarine, cut into pieces
- Egg Replacer, equivalent to 1 large egg
- 1 3/4 tablespoons additional organic granulated sugar
- Prep Isa's amazing Olive Oil Double Pie Crust according to directions.
- Carefully peel your peaches and cut into quarter inch slices.
- Next, stir together your organic brown sugar, granulated sugar, cinnamon, salt, along with remaining quarter cup flour.
- Add peeled peaches, toss to coat.
- Spoon peach mixture into pie-plated pie crust. Dot with Earth Balance or other vegan margarine.
- Now, carefully place your second crust over filling (unless you're using the criss-cross method and doing strips, in which case, cut your crust into 1 inch strips with a pizza cutter and create your pattern, Picaso!). Seal your crusts around the edges.
- Cut off excess crust, and set aside. Now crimp your pie edges with either your fingers, or carefully with a fork.
- Sprinkle the top of your amazing peach pie with the remaining organic granulated sugar.
- Create 6 slits in the top of your pie for steam to escape.
- Bake at 425° on lowest oven rack for fifteen minutes.
- Reduce oven temperature to 375. Cover your pie loosely with aluminum foil (feel free to put a layer of parchment paper between the foil and your pie for health reasons.)
- Bake for forty minutes additional minutes, covered.
- Remove cover and bake 25 more minutes or until peach juice is dark and bubbly.
- Transfer your pie to a cooling rack. Cool 2 1/2-3 hours before serving. Enjoy!
*Image courtesy Flickr creative commons.