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Filled with frozen peaches and sprinkled with sugar, this very vegan (and gluten-free) peach pie is the ultimate allergy-friendly finish to any meal, especially after you top it off with a sweet scoop of deliciously dairy-free frozen dessert. Get the recipe below, brought to you by Evite in partnership with So Delicious® Dairy Free.


Peach Pie

Peach Pie

Prep Time: 30 min     Cook Time: 50 min     Yield: Serves 8-10

Ingredients

Crust
  • 2 1/2 cups gluten-free all-purpose flour
  • 12 tablespoons organic vegan shortening
  • 1 teaspoon salt
  • 4-6 tablespoons ice cold water
Filling
  • 32 ounces frozen peach slices
  • 1/2 cup sugar
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons corn starch
Toppings

 

 

 

Directions

  • 1

    To prepare crust, add gluten-free flour and salt to the bowl of a food processor. Dollop the shortening on top of the flour. Pulse until the mixture resembles coarse sand.

  • 2

    Next, add ice cold water a little at a time and pulse. Only add as much water as you need to help it come together. The dough is ready when it clumps up into itself.

  • 3

    Once a loose dough is formed, split in two and work gently with your hands to form a 1/2-inch thick disc. Wrap firmly with plastic wrap and refrigerate for a minimum of 30 minutes or up to 2 days. Let it warm back up slightly before using.

  • 4

    Once your dough is chilled, preheat oven to 350 degrees and prepare pie filling.

  • 5

    In a medium pot, combine the frozen peaches, sugar, salt, cinnamon and lemon juice. Cook on low heat for 5-10 minutes or until the sugar is dissolved and the peaches are defrosted. The juice will begin to bubble. At this point, add in the vanilla and cornstarch. Turn off the heat and stir to combine. Set aside.

  • 6

    Roll each disc out to fit your pie pan. Rolling out the dough between plastic wrap or wax paper makes it a little easier.

  • 7

    Invert the bottom crust into your pan and gently use your hands to form it into the pan, working the crust up along the sides.

  • 8

    Use a slotted spoon to scoop the peaches (without excess juice) into the crust. Discard remaining juice.

  • 9

    Roll out the remaining disc of dough and carefully place over the peaches. Gently pinch the edges together and trim where necessary. Use a fork to crimp the edges. Sprinkle some sugar over the top.

  • 10

    Bake at 350 degrees for 50 minutes on the middle rack of the oven. The crust should be light golden brown and the filling will have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours.

  • 11

    After the pie has set, serve with a scoop of So Delicious® Dairy Free Frozen Dessert.

 

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