Call me a suck-up, but I mostly make this for my boss, who is vegan. However, I love this recipe because it is basically idiot proof, quick, easy AND most importantly of all – modifiable to meet most dietary allergies/restrictions:
1. Ready? Get set – GO!
Begin by pre-heating your oven to 375 F before you do anything else
2. Make the pie shell:
– 2 1/2 cups of flour
– Pinch of Salt
– 1/2 cup Oil (vegetable/cooking)
– 1/3 cup Milk (I use Rice milk, I find it gives the crust a better consistency than Soy)
– Foil Pie-tin thingy (can be bought at any supermarket)
Optional Spices that I really LOVE, but can be skipped:
– 1-2 table spoons vanilla extract
– Dash of either cinnamon or apple spice
Combine all ingredients in a medium bowl. The dough will be slightly crumbly at first, BUT JUST KEEP KNEADING IT! It will be great – promise =0) On a flat surface, divide the dough into two balls, one about twice the size of the other. Roll out the big ball, and place dough in tin pie shell. Bake shell for about 10 min to avoid soggy bottoms.
3. Filling + Lattice
– About 8 peaches.
– 1/4 cup sugar or splenda/your sweetner of choice equivalent
– 2 tbsp flour
– Dash of milk (again, I use rice milk)
Don’t worry about pealing the peaches, it’s much more trouble than it’s worth. Instead, dice your peaches to smallish cubes. In a bowl, combine all ingredients and mix well with a spoon. The flour will add a more hearty consistency to your pie
Lattice: I like to add a lattice top (which is what the smaller ball is for). This explains how to do it.
Alternatively, you can just roll out the second ball, and add a few slits once it comes time to cover your pie.
4. Final Steps
Take out pie shell from oven, add filling, add top and bake at 375 for 45 min or until golden brown =0)