8ripe yellow peachesabout 4 ½ cups, peeled and sliced (see tip below for peeling peaches)
¼cup+ 2 tbsp white cane sugar
¼cuppacked brown sugardark or light will work. Darker makes for a more robust flavor
2teaspoonsfreshly squeezed lemon juice
1tablespoonCountry Crock Plant Butter
2tablespoonsnon-dairy milk for “egg” washoptional
In a mixing bowl, whisk together the flour, sugar, and salt.
Add the Plant Butter and cut it into the flour using a pastry blender. The result should be pea sized pieces blended with the flour. NOTE: If you don’t have one you can try pulsing together the flour and Plant Butter in a food processor, being careful not to over mix and heat the butter. Or cut it together using 2 knives (watch this video to see how).
Add the ice cold water 2 tablespoons at a time and use a wooden spoon to stir. After adding ½ cup of the water, the dough should stick together when tested with your hands. If it seems too dry, add 2 more tablespoons of ice cold water.
Form the dough into 2 equal balls, and wrap with parchment paper or plastic wrap, and set in the refrigerator to set.
In a mixing bowl toss the peach slices with the white and brown sugar. Stir well and set aside for an hour.
Drain the peaches from their liquid. Set the peaches aside, you’ll use the liquid next.
Preheat oven to 400°.
Combine the cornstarch, nutmeg, cinnamon, and cardamom in a saucepan over medium heat, then slowly pour the liquid into the pan. Whisk as you pour to break up any clumps.
Bring to a simmer and continue whisking until it has thickened. If it thickens too much, add 2-4 tbsp of water.
Remove from the heat and stir in the lemon juice and Plant Butter.
Fold in the sliced peaches, then pour them into the pie crust.
Cover with the second pie crust in a lattice pattern, or another pattern, and seal the edges.
Brush the top pie crust and edges with non-dairy milk, then cover the edges with aluminum foil.
Bake for 50 minutes.
Allow it to cool for an hour or so before serving. Allow it to cool completely or chill for a less messy filling. All are delicious, especially when topped with vegan vanilla ice cream.
How to peel peaches
Bring 3 quarts of water to a boil in a saucepan.
Cut an x at the bottom of each peach.
Blanch/boil peaches (as many as can fit in the pan) for 30-60 seconds.
Transfer to an ice bath immediately upon removal from the boiling water.
Allow to cool completely then gently peel skins off from the x cut.