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Vegan Vittles

Vegan Peach Pie

vegan peach pie

The crust was made using the recipe here.

Filling Ingredients

  • 10 peaches
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup butter, cubed (we like Earth Balance buttery sticks)

Halve the peaches and remove the stone. Peel using a vegetable peeler. Cut each half into four wedges. Then halve those to make chunks.

Mix the sugar, cornstarch, cinnamon, and nutmeg into the peaches. Pour into prepared crust, dotting with the butter.

Top with the rest of the pie crust dough, crimping the edges and cutting slits on the top. Refrigerate for half an hour.

Heat the oven to 425degF. Brush the pie with non-dairy milk or creamer. Sprinkle with course sugar. Cover the edges and bake for 15 minutes. Lower the temperature to 350degF and bake for another 30 minutes. Uncover the edges and bake for a final 15 minutes.

Cool the pie completely (i prefer to leave it for a full day to allow all the juices to be re-absorbed and not end up with soupy pie) before cutting.

By min | August 1, 2015, 3:46 PM | Vegan Vittles | Comments (1)| Link

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