Thanks to the bounty of the local market, I have delicious Arkansas peaches everywhere! For just 5 dollars, I came home from the market with almost five pounds of the juicy wonder fruit. Since, I can't possibly eat that many peaches, it was time to make pie. I made a quick cheater version of a recipe I found on epicurious.
Just Peachy Summer Pie
Crust
1 Store bought frozen pie shell
1 Store bought refrigerator pie crust
Make sure your pie crusts are vegan. Read the label and quick check the allergy info...if it says eggs or milk it certainly isn't vegan. Acceptable pie crusts are made with vegetable shortening in place of lard. These are available at any regular grocery store so no need to make a special trip!
Filling
2/3 cup (packed) golden brown sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds medium peaches (a mix of white and yellow is nice if you have it)
2 tablespoons nondairy milk (almond, soy, etc.)
Put it Together
Mix the brown sugar, cornstarch, lemon juice and spices in a medium size bowl. While that's marniating, bring a large pot of water to a boil. Drop your peaches in 3-4 at a time and boil for 1 minute. Immediately transfer to an ice water bath and repeat with remaining peaches. Once your peaches have been bathed, peeling them is a breeze! The peel slides right off. Slice the peaches and place in the bowl with the sugar mixture. Stir and allow to sit for 30 minutes while the juices form.
Preheat oven to 375 degrees. Pour peach mixture into frozen shell. Roll out one refrigerator crust and cut slices to form lattice top. Use a ruler if you are Martha Stewart anal. Lay strips across the top of the pie forming a weave pattern and crimp the edges. Brush the top with the nondairy milk to ensure a golden brown top.
Bake pie at 375 degrees for 1 hour and twenty minutes, covering with foil if the top browns too quickly. Turn off oven and allow pie to sit in oven four an hour to thicken. Let cool to room temperature before serving.
Cut into wedges and serve with nondairy ice cream. So Delicious coconut milk ice cream is to die for and is pretty easy to find.
Enjoy!
I would love to see this recipe, but it appears to be in a font I can't understand! :-(
ReplyDeleteWhy is it in wingdings?
ReplyDelete"Thanks to the bounty of the local market, I have delicious Arkansas peaches everywhere! For just 5 dollars, I came home from the market with almost five pounds of the juicy wonder fruit. Since, I can't possibly eat that many peaches, it was time to make pie. I made a quick cheater version of a recipe I found on epicurious.
Just Peachy Summer Pie
Crust
1 Store bought frozen pie shell
1 Store bought refrigerator pie crust
Make sure your pie crusts are vegan. Read the label and quick check the allergy info...if it says eggs or milk it certainly isn't vegan. Acceptable pie crusts are made with vegetable shortening in place of lard. These are available at any regular grocery store so no need to make a special trip!
Filling
2/3 cup (packed) golden brown sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds medium peaches (a mix of white and yellow is nice if you have it)
2 tablespoons nondairy milk (almond, soy, etc.)
Put it Together
Mix the brown sugar, cornstarch, lemon juice and spices in a medium size bowl. While that's marniating, bring a large pot of water to a boil. Drop your peaches in 3-4 at a time and boil for 1 minute. Immediately transfer to an ice water bath and repeat with remaining peaches. Once your peaches have been bathed, peeling them is a breeze! The peel slides right off. Slice the peaches and place in the bowl with the sugar mixture. Stir and allow to sit for 30 minutes while the juices form.
Preheat oven to 375 degrees. Pour peach mixture into frozen shell. Roll out one refrigerator crust and cut slices to form lattice top. Use a ruler if you are Martha Stewart anal. Lay strips across the top of the pie forming a weave pattern and crimp the edges. Brush the top with the nondairy milk to ensure a golden brown top.
Bake pie at 375 degrees for 1 hour and twenty minutes, covering with foil if the top browns too quickly. Turn off oven and allow pie to sit in oven four an hour to thicken. Let cool to room temperature before serving.
Cut into wedges and serve with nondairy ice cream. So Delicious coconut milk ice cream is to die for and is pretty easy to find. "
Sorry everyone! Hope this is better!
ReplyDelete