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Delicious Fresh Peaches Pie with Rich Crust

What you need: 

Crust:
2 cups flour
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup + 2 tablespoons butter, chilled and sliced
1/4 cup ice cold water, divided Filling:
1 cup sugar
1/2 cup water
2 tablespoons cornstarch
2 tablespoons vegan butter
1 fresh peach, pureed
1 teaspoon lemon juice
4-5 fresh peaches, sliced

What you do: 

1. For 2 layer crust, in a large bowl, combine flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs.
2. Stir in water, a tablespoon at a time, until mixture forms a ball. Separate into 2 balls. Wrap in plastic and refrigerate for 4 hours, overnight, or in the freezer for 30 minutes.
3. Roll 1 dough ball out to fit a 9" pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Roll out the other dough ball for the top crust layer, and set aside.
4. Preheat oven to 350 degrees F. For filling, combine sugar, water, cornstarch, butter, pureed peaches in a saucepan. Cook over medium heat until butter is melted and is slightly thick. Fill pie shell with filling.
5. Toss sliced peaches with lemon juice, and lay over filling. Place other crust layer on top. Poke a few holes in the top. Bake for 40-45 minutes, or until top is golden.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Love this recipe. The filling isn't overly sweet which is nice. And for the crust debate, I just added water to the pie crust and it turned out fine.

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I've made this recipe 4 times now, and I've stuck to the same pie crust measurements, and it has been incredibly delicious each time! On one occasion, I used a shortening instead of the vegan butter.

Pie crust can be very tricky, you need to take care to not melt the vegan butter, but keep it chunky.  I always use a fork for this part. It also helps if the water you use is very cold, even refrigerated, so it doesn't melt the butter.  It is a very dry crust, and nothing like the dough you would use for bread or most other baked goods.  It needs minimal handling, so the gluten in the flour doesn't develop. The flakiness in pie crust results from the pockets of fat in the dough, whereas the flakiness in bread develops from the leavening and the gluten that's been stretched and kneaded til its elastic. 

There is nothing wrong with the proportions of this pie crust.  Pie crusts just take some practice.

Like I said, the pie was quite delicious, and very easy to make once you've got the crust down. With a store bought crust, it would be a breeze.  One of additions that worked for me was a tiny bit of almond extract in with the filling.  It didn't make the pie overly almondy, but complemented the flavors nicely. I've also tried adding the tiniest bit of cardamom powder to the crust, mixed in well, which was also tasty.

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I really believe some people love to disagree for the SAKE of disagreeing.  I, however, am not one of those people.  So, I will repeat:

For anyone wanting to make this recipe, please be aware that you may have to completely tweak (not just adding water) the pie crust recipe as it does not work as written. 

I leave feedback for recipes for only two reasons: they are really, really good and I want to encourage anyone looking at the recipe to try it out because it shouldn't be missed! OR I want to warn people, because I wasn't warned, before they try a recipe of potential problems with it.

If you look at the math, you can clearly see it doesn't even add up:

2 cups flour
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup + 2 tablespoons butter, chilled and sliced 
1/4 cup ice cold water, divided

Look at all of the ingredients above that are DRY ingredients in ratio to WET ingredients, and specifically quantities.  Point made.

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I made this for my dad on Father's Day and it turned out wonderfully  :)
I used canned, whole peach slices instead of the puree and added fresh raspberries, too, which gave the filling a nice tart flavor, not to mention beautiful color. I used whole wheat flour for the crust instead of all-purpose and I had no problems, except that it was too wet. In that case, I added more flour and rolled it out, which worked perfectly fine.

*My mom was a caterer and she baked desserts for a living so I've probably made hundreds of pies in my lifetime. There is nothing wrong with this pie crust recipe. If it's too dry, add water; if it's too wet, add flour. Pie crust is incredibly simple, it just takes some tweaks occasionally to get it to the right consistency.

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This was the absolute WORST recipe!  I've never made pie before and this recipe did not help at all!  While making the crust, following these directions, I noticed it wasn't going to work.  The "crust", per the recipe, does not get moist enough to do much of anything with it.  I had to improvise and add some oil and soy milk - well, by that point, it was already doomed.  Maybe the filling for this pie is delicious, but the crust part of the recipe is a total waste.  DON'T even try it.

You probably just needed more water.  Most pie crust recipes have a range of water you need to add, it would vary depending on the weather, your ingredients and probably your altitude.  Next time try adding a couple more tablespoons of water, or enough to make the dough hold together when you squeeze some in your hand.  Since this was your first attempt at pie, I wouldn't blame the recipe. 

I really don't think this pie crust recipe is good - despite my lack of pie making experience.  But, to follow up- once I improvised on the crust and added the oil and soy milk, it was VERY hard to roll, or manage at all.  However, I made the filling for this pie, except that I added more than 1 peach to the puree (another problem with the recipe, you'll most certainly have to add more than one). 

Anyway, I ended up getting the filling and the crust to work in a pie pan and I baked for about 40 minutes.  In the end, the pie was really really good!  The crust actually turned out very  yummy.  But, again, be aware that it wasn't exactly the crust recipe above because I added things...  i had to!

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This was the absolute WORST recipe!  I've never made pie before and this recipe did not help at all!  While making the crust, following these directions, I noticed it wasn't going to work.  The "crust", per the recipe, does not get moist enough to do much of anything with it.  I had to improvise and add some oil and soy milk - well, by that point, it was already doomed.  Maybe the filling for this pie is delicious, but the crust part of the recipe is a total waste.  DON'T even try it.

You probably just needed more water.  Most pie crust recipes have a range of water you need to add, it would vary depending on the weather, your ingredients and probably your altitude.  Next time try adding a couple more tablespoons of water, or enough to make the dough hold together when you squeeze some in your hand.  Since this was your first attempt at pie, I wouldn't blame the recipe. 

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This was the absolute WORST recipe!  I've never made pie before and this recipe did not help at all!  While making the crust, following these directions, I noticed it wasn't going to work.  The "crust", per the recipe, does not get moist enough to do much of anything with it.  I had to improvise and add some oil and soy milk - well, by that point, it was already doomed.  Maybe the filling for this pie is delicious, but the crust part of the recipe is a total waste.  DON'T even try it.

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AWW! The picture's soo preeeeeetttyyyy :)

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SO I ASSUME YOU PUT THE SLICED PEACHES OVER THE PUREE MIXTURE IN THE CRUST BEFORE ADDING THE PIE CRUST TOP.  THE RECIPE DOES NOT SAY THIS, BUT...

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This was excellent. I love the peach puree filling. I think it would make a great sauce over vanilla ice cream. I reduced the sugar to 2/3 cup, used 5 fresh peaches (+1 more for the puree), and added a few small sliced apricots that were a little past perfection for eating. The crust wasn't the best I've had, but all in all it was a lovely pie.

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