Over the past few years, I have developed a strong affection for peach pie. Traditionally, it’s prepared as a pretty indulgent dessert but I wanted to find a way to make it healthy, dairy free and still taste like your grandma’s pie.
So I took out a lot of the added sugar and let the peaches do all the talkin’.
I learned all about peaches last year when I became friends with the owners of the Nashville-based and widely loved company, The Peach Truck. It takes a whole lot of love and care to grow the right peach and the Georgia-grown peaches brought to Nashville by The Peach Truck are, by far, the best peaches I’ve ever tasted. The variety changes each week during the summer and after tasting most of them, I have become fond of the peaches that come in early July. They aren’t too big but still are very juicy and packed with flavor.
Knowing what I do now about peaches, I really appreciate each and every peach I eat. Summer is a sweet, sweet time and peaches make it even sweeter. Watching summer dwindle down is not my favorite but if we have to do it, we might as well savor it while it’s here and celebrate National Peach Pie Day!
This recipe is featured on Reese Witherspoon’s Draper James Blog, to read more, click here.
- 2 ½ cups unbleached all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 8 ounces or one cup non-dairy butter (Earth Balance), very cold
- ½ cup water, very cold
- 1 tsp salt
- 6 cups peaches, sliced (and peeled, optional)
- 1 tbsp lemon juice, about half a lemon
- 1 tbsp sugar
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 tbsp cornstarch
- ¼ cup melted non-dairy butter for brushing
- Preheat oven to 425 degrees. Grease a 9- inch pie dish and set aside. To prepare the crust, whisk together flour, sugar and salt. Cut the butter into small pieces, about the size of a penny and spread throughout the flour. Using a pastry cutter or a fork, work the butter into the flour. Once the butter is well incorporated, the mixture should look similar to clumpy sand. Gradually stir in the cold water and fold it into the dough with a spatula. You may need more or less water so just keep an eye on it, you want the dough to come into a smooth ball.
- Separate the dough ball into two equal pieces and form a disc. Cover with plastic wrap and place in the refrigerator for about an hour.
- In the meantime, prepare the filling by mixing together all filling ingredients. Allow it to rest on the counter while the dough cools.
- Once the dough is chilled, flour your surface and using a rolling pin, begin rolling one disc into a circle, slightly larger than 9 inches in diameter. Transfer the dough to the pie dish by gently rolling the dough around the pin. Put the rolling pin on the edge of the pan and roll the dough back out. If this seems too difficult, you can use your hands to transfer the dough to the dish.
- Fill the dough with the peach filling.
- Now, roll the second disc just as you did the first. Using a knife or pastry roller, cut the dough into 1 inch strips. Begin to place the strips across the pie and then weave the second layer of strips, over and under until you have reached the edge. Pinch the sides of the crust together so the top and bottom crust are secure. Brush the crust with the melted butter.
- Cook for about 20 minutes until the crust is set. Reduce the temperature to 375 degrees and cook for an addition 35-40 minutes or until the crust is golden brown. If the pie rim browns too quickly at any point, you can cover it with some foil or a pie rim. Allow to cool for 1 hour and serve with your favorite ice cream.
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