Peach Pie Recipe

Flour: The base for the pie crust, providing structure and texture.

Vegan butter: A plant-based alternative to traditional butter, used to create a flaky crust.

Ice water: Helps bring the dough together without warming the butter.

Peaches: The star ingredient, providing natural sweetness and juiciness.

Sugar: Adds sweetness to the filling, balancing the tartness of the peaches.

Cornstarch: Thickens the peach filling, ensuring it sets properly.

Cinnamon: Adds a warm, spicy note to the filling, enhancing the flavor of the peaches.

Vanilla extract: Infuses the filling with a rich, aromatic flavor.

When making the pie crust, ensure that the vegan butter is very cold. This helps create a flaky texture. You can even freeze the butter for a few minutes before using it. When mixing the flour and butter, use a pastry cutter or your fingers to combine them until the mixture resembles coarse crumbs. This step is crucial for achieving the perfect crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pie crust healthier.

• cold vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, making it a good alternative for vegan butter in pie crusts.

• ice water - Substitute with cold almond milk: Cold almond milk can help bind the dough together while adding a subtle nutty flavor.

• peeled and sliced peaches - Substitute with peeled and sliced nectarines: Nectarines have a similar texture and sweetness, making them a great alternative to peaches.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich, complex flavor to the pie filling.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a natural thickener that works similarly to cornstarch, making it a good substitute for thickening the pie filling.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that complements the sweetness of the fruit, similar to cinnamon.

• vanilla extract - Substitute with almond extract: Almond extract adds a unique, nutty flavor that pairs well with the fruit and enhances the overall taste of the pie.

• Allow the peach pie to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• For short-term storage, cover the pie loosely with aluminum foil or plastic wrap and keep it at room temperature for up to 2 days. This is ideal if you plan to enjoy the pie soon.
• If you need to store the pie for a longer period, place it in the refrigerator. Wrap the pie tightly with plastic wrap or aluminum foil to maintain its freshness. It can be stored in the refrigerator for up to 5 days.
• To freeze the peach pie, first ensure it is completely cooled. Wrap the pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label the pie with the date to keep track of its storage time.
• For best results, freeze the pie for up to 2 months. When ready to enjoy, thaw the pie in the refrigerator overnight.
• To reheat a frozen pie, preheat your oven to 350°F (175°C). Remove the plastic wrap and foil, then cover the pie loosely with aluminum foil to prevent over-browning. Bake for 25-30 minutes or until heated through.
• If you prefer a crispier crust, remove the foil during the last 10 minutes of reheating. This will help the crust regain its golden, flaky texture.
• For individual slices, wrap each slice in plastic wrap and then in aluminum foil before freezing. This allows you to thaw and reheat single servings as needed.
• When reheating individual slices, use a microwave or toaster oven. For the microwave, heat on medium power for 1-2 minutes. For the toaster oven, preheat to 350°F (175°C) and bake for 10-15 minutes or until warmed through.

• Preheat your oven to 350°F (175°C). Place the leftover peach pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through. This method helps maintain the crust's flakiness and the filling's texture.

• For a quicker option, use a microwave. Place a slice of peach pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking frequently to avoid overheating. This method is convenient but may slightly soften the crust.

• If you have an air fryer, preheat it to 300°F (150°C). Place the peach pie slice in the basket and heat for about 5-7 minutes. This method helps retain the crust's crispiness while warming the filling evenly.

• For stovetop reheating, use a skillet over medium-low heat. Place the peach pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method can help keep the crust crispy and the filling warm.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the peach pie slice on a piece of aluminum foil or a small baking sheet. Heat for about 10-15 minutes or until warmed through. This method is great for maintaining the crust's texture and the filling's consistency.

• Oven: Used to bake the pie at 375°F (190°C) until the crust is golden brown.

• Mixing bowl: Used to combine the flour and vegan butter, and later to mix the peaches with sugar, cornstarch, cinnamon, and vanilla.

• Pastry cutter: Helps to cut the vegan butter into the flour until the mixture becomes crumbly.

• Plastic wrap: Used to wrap the dough halves before refrigerating them for 30 minutes.

• Rolling pin: Used to roll out the dough to fit into the pie dish and to cover the filling.

• Pie dish: Holds the pie crust and filling during baking.

• Knife: Used to trim the edges of the pie crust and to cut slits in the top crust for steam to escape.

• Peeler: Used to peel the peaches before slicing them.

• Measuring cups: Used to measure out the flour, sugar, and other ingredients accurately.

• Measuring spoons: Used to measure out smaller quantities like cinnamon and vanilla extract.

• Spatula: Helps to mix the ingredients together and to transfer the dough.

• Cooling rack: Used to let the pie cool down after baking.

Prepare ingredients ahead: Peel and slice the peaches in advance and store them in the fridge to save time on the day of baking.

Use a food processor: Quickly combine flour and vegan butter using a food processor instead of mixing by hand.

Pre-made crust: Consider using a store-bought vegan pie crust to skip the dough-making step entirely.

Batch preparation: Make extra pie dough and freeze it for future use, cutting down prep time for your next pie.

Simplify filling: Mix the peach filling ingredients in a large ziplock bag for easy and quick blending.