Vegan Peach Pie

 in Kitchen

They say the only thing guaranteed is death and taxes, but I can tell you the continual progression of the earth around the sun is also pretty predictable. 

The equinox comes twice a year, and while it isn’t as widely celebrated as the solstice I honor today as the summer gives away to fall. Mabon is the time to fully take pleasure in all that you have harvested in the past year. It can be physical plants but also goals and habits as well. I love to sit down and journal about all I was successful in, everything that changed and even acknowledge the less fruitful times of the year. 

To celebrate the final day of Summer how about a pie?
A pie full of my favorite late summer fruit of course, peaches. 

Vegan Peach Pie


Double Pie Crust:
16 Tablespoons (225g) Coconut oil (completely frozen) 
2 ½ cups (315 g) Flour 
1 Tablespoon agave
½ cup (or less) Water (very cold)

Filling:
5 cups sliced peaches (about 6-8)
2 Tablespoons lime juice 
½ cup flour of choice
1 cup sugar of choice
½ t cinnamon
¼ t nutmeg
¼ t salt 

Measure the coconut oil into a cup or bowl. Freeze for 1 hour until completely solid. 

Using a food processor, pulse the frozen coconut oil, flour, sugar and salt until broken into small pea sized pieces. Turn the crumble out into a bowl and mix with splashes of the very cold water until all the ingredients are well incorporated. Refrigerate the dough for 1-2 hour.

Meanwhile, slice the peaches with the skin still attached.
Gently mix in a large bowl with all the ingredients until well covered. 

Split the dough into 2 equal parts. Roll the dough on a parchment paper to the size of your pie pan. Place the dough and liner in the pan and trim the edges. Fill with prepared peach filling. Roll the second half of the pie dough and place over the prepared pie. Trim the edges and press with a fork. 

Bake in a 350 degree preheated oven for 40 minutes or until crust is a deep golden brown. 

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