Please forgive me for the amount of butter that you are about to witness in this recipe.
With the 4th of July holiday fast approaching, I was in the mood to bake something truly American with a twist of Southern comfort. I came across a very traditional peach pie recipe on foodnetwork.com and thus began the baking process. Neglecting to read ahead in the recipe (a terrible cooking habit of mine), I was about halfway through making the dough for the crust when I realized just how much butter was going to need to be used. Having no choice but to proceed with the recipe I ended up with a very delicious and most definitely, very caloric peach pie.
Ingredients
Perfect All-Butter Crust (no I'm not kidding, this is actually what it is called haha!)
3 1/2 cups flour
1/4 cup sugar
1 tsp salt
3 diced sticks of cold vegan butter
1 Tbsp white vinegar
1/3 cup ice water
Peach filling
2 1/2 pounds frozen peach wedges, thawed
3/4 cup light brown sugar
juice of one lemon
2 Tbsps quick-cooking tapioca
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Directions
Preheat oven to 450 degrees F.
Grease a glass pie dish and set aside.
Crust: In a food processor, combine the flour, sugar, and salt. Add 1 stick of butter and process until a coarse meal forms. Add the remaining 2 sticks and process until combined. While the food processor is running, add in the vinegar and then gradually pour in the ice water. Gather dough into a ball, wrap in plastic and chill for 1 hour.
Filling: In a large bowl, combine the peaches with all of the filling ingredients. Mix well.
After the dough has chilled, remove from the refrigerator and divide in half. Roll out one of half of the dough and place into the bottom of the pie dish to create the base crust. Poke holes into the dough with a fork for ventilation. Pour the peach filling on top of the base crust. Roll out the other half of the dough and place on top of peach filling to create the top of the pie. Trim and seal the edges. Cut small slits into the top of the pie to create a vent.
Lower the oven temperature to 400 degrees F. Bake for 30 minutes. Remove from oven and brush the top of the pie with soy milk and sprinkle with sugar. Cover the edges of the pie with foil to prevent them from burning. Return pie to oven to bake for another 30 minutes. Allow to cool completely before serving. Enjoy!
Music suggestions:
- Appalachian Spring: VII. Doppio Movimento: Variations On a Shaker Hymn- Aaron Copland
- Symphony No. 9 in E Minor, Op. 95 (From the New World): II. Largo- Antonin Dvorak
