Peach Pie (Passover friendly and vegan)

I just got back from the Sunshine State.

Florida is such a beautiful place and I recently discovered outside organic farmers markets and the vast array of healthy living products that I never knew Floridians were so into. I felt right at home!

Good thing too because I will be moving there after the baby is born.

I got inspired for this pie when I was walking through the farmer’s market and smelled all the delicious assortment of freshly baked pies. I simply love peaches and I thought I would make peach pie for tonight’s dinner and bring some of the Florida sunshine back home.

This recipe can be easily adapted for Passover and is very fast to make. It is also vegan friendly.

Ingredients

1 1/2 c. all purpose flour, or matzo cake meal (for Passover)

3/4 tsp. salt

3/4 c. sugar

1/4 c. canola oil

1/4 c. grape seed oil or another mild oil

2 tbsp. almond milk (or whole milk)

1/2 tsp. pure almond extract

1/4 tsp. pure vanilla extract

2 tbsp. cold unsalted butter or margarine, cut into small cubes.

3 tbsp. good quality apricot jam, melted

2 ripe medium peaches, pitted and sliced

Instructions

I used a 9″ inch pie shell.

Preheat oven to 425 degrees.

Cut the peaches and place them in a bowl.

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In a medium mixing bowl, stir together 1 1/2 c. flour, 1/2 tsp. salt and 1 tsp. sugar.

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In a small bowl, whisk together the oils, almond milk, almond extract and vanilla.

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(I forgot to add the almond milk and it turned out delicious, so feel free not to use almond milk if you don’t have.)

Pour oil mixture into the flour mixture and using a fork, mix the liquid mixture into the flour just until incorporated but do not over mix.

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Turn dough out into the pie shell and using your palm, press dough onto bottom of pie shell and a little up the sides.

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To make the crumb topping, combine 3/4 c. sugar, 2 tbsp. flour or matzo cake meal, 1/4 tsp. salt and the butter or margarine. Use your fingers to pinch the butter into the dry ingredients and make the mixture into a crumbly texture.

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Brush the melted apricot jam on the top of the raw pie dough.

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Arrange the sliced peaches nicely in a circular pattern.

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Sprinkle the crumble mixture on top of the peaches. (It will seem like a lot but don’t worry).

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Bake for 35 minutes until golden brown. Enjoy!

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