Sunset Boulevard Peach Pie
- 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
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Prepare a vegan pie-crust dough and refrigerate, or use store-bought vegan pastry dough. Pre-heat the oven to 375°F. 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. |
