I realize we’re a little past peach season at this point, but that’s what bookmarks are for, right?

This is the last recipe from our recent vacation and while the filling is good, the real standout element here is the crust. This is Kim Barnouin‘s pie dough recipe from Skinny Bitch Ultimate Everyday Cookbook and it is fantastic. It’s great for any fruit pie or even a veggie pot pie, as she recommends. It makes a very “sturdy” crust that still manages to remain light and flaky. If you’re planning an apple pie for Thanksgiving this year, I’d highly recommend giving this dough a try.

Vegan Peach Pie
Recipe Courtesy of Jolinda Hackett & Skinny Bitch Ultimate Everyday Cookbook

Filling Ingredients

• 6 cups fresh peaches, peeled and sliced
• 3 tbs all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 2 tbs cold Earth Balance, cut into small pieces
• 1 tbs soy milk
• 1 tsp sugar

Dough Ingredients

• 4 cups unbleached all-purpose flour
• 2 tsp salt
• 1/2 cup cold water
• 14 tbs ice water
• 1 1/2 cups vegetable shortening

Directions

• Mix together the flour and salt for dough in a large bowl
• In a glass measuring cup, add 1/2 cup of the cold water, then add the vegetable shortening to equal 2 cups of water and shortening combined. Lightly pack the shortening to remove air bubbles and then scoop out the shortening from the measuring cup with a spoon and add the flour mixture, discarding the water
• Using a pastry cutter, cut the shortening into the flour mixture until small flaky dough balls start to form. Add the 14 tbs of ice water, one tbs at a time and continue mixing
• Add additional tbs of water if the dough seems too hard. Chill the dough in the fridge if it’s too soft. Divide dough into to two equal portions and roll into balls
• Preheat oven to 350°F
• Bring a large pot of water to a boil. Place the peaches in boiling water for just a few seconds, then carefully remove. This should make removal of peach skins easy. Peel and slice peaches
• In a medium bowl, combine the flour, brown sugar, nutmeg and allspice for the filling with the peaches, tossing to coat
• Roll out the first ball of dough and place in a 9 in. pie pan
• Spread filling into the pan and drop cut Earth Balance onto the mixture
• Roll out the second ball of dough and place over the top of the pan. Trim any extra dough and then press the edges to seal, crimping with a fork or pinching closed with your fingers
• Brush the top of your pie with soy milk and sprinkle with sugar
• Make about 6, 1/2 in. cuts in the top crust to release steam during baking
• Bake for about 1 hr, or until pie is bubbling