My Vegan Summer Peach Pie is rustic and delicate. Sweet and spiced. Light yet rich. Tart and buttery. I add a few unique flavor accents to my pie – a hint of cayenne and a dash of cinnamon. Butter (vegan!), spices, peaches – dessert heaven. And that flaky homemade crust? Easier than you think. So grab a bag of fresh summer peaches, pull on an apron – and dust some flour on your nose. It’s summer pie baking time!
V I D E O. And please check out my latest how-to video! I show you step-by-step how to make this pie crust and filling. This video was quite the adventure to create! But I hope it will help you in your pie making process – so enjoy!…
THE VIDEO (recipe below)…
More of Kathy’s Cooking Videos.
Spicy Pie. My favorite twist on “peach pie” is to add in spice – almost like a cinnamon-y apple pie. The sweet, tender peaches are coated in a light, spicy warmth that makes them sing.
Kathy’s Summer Peach Pie
1 vegan pie crust – recipe
3-4 peaches, roughly diced and sliced
⅓ cup soy milk
1 tablespoon corn starch or arrowroot powder
⅓ cup sugar or maple syrup
½ teaspoon cayenne
½ teaspoon cinnamon
⅓ cup lemon juice
2 teaspoon real vanilla extract
¼ cup melted butter – cubed
2 cups white flour
½ teaspoon baking powder
1 tablespoon sugar
1 cup vegan butter, cubed
⅓ cup soy milk
⅓ cup water
extra flour for dusting/pressing out
*see video for complete how-to*
1. Crust. Use my technique in video to mix up the pie crust. Press out ½ of the dough into pie dish. Bake at 350 for ten minutes.
2. Peaches. Fold the peaches into the filling ingredients.
3. Pull the crust from the oven and pour in peaches. Dot with your ¼ cup cubed butter. Grab chilled dough (other half) and roll out. Slice into strips. Arrange on top.
4. Bake at 350 for 55 minutes. Cool. Serve warm.
Leftover peaches? Make an easy vegan peach crisp