Vegan Strawberry Peach Pie

Happy Pi Day everyone! I love pie and any holidays that call for pie! I went to Sprouts and got three boxes of beautiful strawberries for just $5! So naturally, I had to make a strawberry peach pie for Pi Day. I’m not a pro at making pie crusts, but it turned out really good this time. I was pleasantly surprised because I was hesitant the whole time while I was making the dough. I usually like to make fruit crisps instead of pie since I’m more of a oat crumble fan, but I enjoyed this crust. (Don’t worry, I also made a vegan and gluten-free apple crisp.) I got this strawberry peach pie from the Healthy Happy Life and made a few adjustments, but mostly I followed her recipe. If you have the time, make this pie tonight! Vegan Strawberry Peach Pie Vegan Strawberry Peach Pie Vegan Strawberry Peach Pie Vegan Strawberry Peach PieVegan Strawberry Peach Pie

Pie Crust
2 cups + 2 Tbsp all purpose flour
1/2 tsp baking powder
1 Tbsp sugar
1 cup vegan butter, cubed
1/4 cup unsweetened plain almond milk or soy milk (a little more if needed)
1/4 cup water
extra flour for dusting/pressing out

Pie Filling
1 large peach, sliced (I leave skin on)
4 cups organic strawberries, washed/stems removed, sliced
1/3 cup raw vegan, organic cane, or brown sugar (Add a few Tbsp more for a sweeter filling)
1 Tbsp vegan buttery spread, melted (Earth Balance) – or substitute coconut oil (optional)
2 Tbsp lemon juice + pinch of zest
1 tsp vanilla extract
3-4 Tbsp arrowroot powder
1/8 tsp salt

For the pie crust, follow instructions on the Healthy Happy Life blog in this post. It contains a how-to video. Note: I refrigerated my pie crust dough wrapped in plastic wrap for 30-45 minutes before using. I thought this helped develop the flavors and moisture more.

Fold all fruit filling ingredients together in a big bowl.

Preheat oven to 400 degrees. Roll out dough and lay in bottom layer of crust, into greased glass pie dish. I pre-bake the bottom layer of my crust for about ten minutes in the hot oven, then remove from oven to cool and crisp up a bit. Fill warm pie crust with fruit filling. Roll out top layers of crust and lay any way you’d like on top. Brush some melted coconut oil or vegan butter on top and sprinkle extra sugar on top.

Bake pie for 15 minutes at 400 degrees. Then reduce heat to 350 and bake for another half hour or until crust edges begin to bronze.

Cool pie for a few hours before serving. Enjoy!

Store leftover pie in the refrigerator. If you want to warm it up in the oven again, preheat the oven to 350 degrees and bake for 15-20 minutes. You may need to put a piece of foil lightly over the pie to prevent it from browning.

(You can find the original recipe here.)

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