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Vegan Peach Pie
Sunset Boulevard Vegan Peach Pie Helpful hint: Often the right fruit gadget will save both time and energy in the kitchen, particularly with this kind of pie. This time and energy is best spent with your family or doing the things you need to do. Vegan Peach Pie Ingredients - 6 cups fresh peaches, peeled and sliced
- 3 Tbsp. all-purpose flour
- 1/4 cup firmly packed light-brown sugar
- 1/4 tsp. nutmeg
- 1/8 tsp. allspice
- 2 Tbsp. margarine, cut into small pieces
- 1 Tbsp. soy or rice milk (plain or vanilla)
- 1 tsp. sugar
- Prepare a vegan pie-crust dough and refrigerate, or use store-bought vegan pastry dough. Pre-heat the oven to 375ºF.
- To peel the peaches, drop them into boiling water for a few seconds, remove, then cut off the skin. Place the peaches in an 8-inch square baking dish or 2-quart casserole.
- Mix the flour, brown sugar, nutmeg, and allspice in a bowl. Combine the flour mixture with the peaches, mixing gently until coated. Sprinkle the pieces of margarine onto the peaches.
- On a lightly floured surface, roll out the pastry to be 1 inch larger than the casserole dish.
- Lay the pastry on top of the peach-filled casserole dish and press around the top of the dish, crimping the edges with a fork. Cut off any excess pastry.
- Brush the pastry with the soy or rice milk and sprinkle with the sugar. With a sharp knife, cut 4 slits in the pastry to allow steam to escape. Bake for 35 to 40 minutes or until the crust is golden. Serve warm along with a scoop of vanilla soy or rice ice cream.
Source:Chooseveg.com
If you are taking this pie to an event or potluck, spice it up with a lattice pie top cutter . I like to take the leftover cutouts and add them to the top. If you brush them with milk and sprinkle with sugar before adding them to the top- they will shine and glow after the pie is baked.
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