Summer Peach Pie

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A homemade and healthy vegan pie that brings out the comforting flavor of sweet peaches, and there is a secret ingredient in the dough... vodka!

  • Duration
  • Cook Time
  • Prep Time
  • 2 9-inch piesServings

Ingredients

Pie Crust

  • 5 cups all-purpose flour     
  • 5 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup Earth Balance Original Buttery Spread (or other parve butter-substitute)
  • 3/4 cup cold water
  • 6 tablespoons vodka

Pie Filling

  • 6 1/2 cups of ripe peaches (about 7 peaches) - can be subbed with apricots for extra nutritional value    
  • 1/2 cup sugar (1/2 cup if using apricots)
  • 6 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1/2 tsp cinnamon
  • 1 teaspoons lemon zest

Preparation

Pie crust:

1. Mix the flour, sugar, and salt. 

2. Cut the butter substitute into the mix into small pieces. 

3. Add water and vodka, and stir until a dough forms. 

4. Separate into four dough balls, cover each in plastic wrap.

5. Refrigerate for 1 hour.

Pie Filling:

1. Bring a large pot of water to a simmer. 

2. Score the peaches with an X on the bottom of each. 

3. Simmer peaches for about 4 minutes until the skin appears to start peeling away. 

4. Make a large bowl of ice water. Blanch peaches by transferring from simmering water to the ice bath. 

5. When peaches are cool enough to touch, peel and chop each into bite-size pieces.

6. Add sugar, cornstarch, lemon juice, cinnamon, and zest to the peaches.

7. Refrigerate for 30 minutes.

Assembly:

1. Roll out the dough or press into pie plates. 

2. Fill each pie crust with the peach filling. 

3. Roll out extra dough onto the each pie or create a lattice design just make sure there is room for steam to escape. 

4. Bake at 350 degrees for 50 minutes.

5. Chill in the refrigerator for about 2 hours before serving.