|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 2g||9%|
|Total Sugars 23g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing is quite as comforting during the summer months as the smell of a peach pie cooling on the windowsill. This vegan version is prepared with fresh peaches, but if these are not available, feel free to substitute with frozen peach slices or unsweetened canned slices.
Gather the ingredients.
Lightly grease a 9-inch pie plate with dairy-free soy margarine.
Roll out half of the dairy-free pie dough, and fit into the pie plate. Using your fingers, create a crust around the edge. Place the pie plate, uncovered, in the freezer for 15 minutes.
Preheat the oven to 400 F.
Place the peaches in a large mixing bowl, and toss with the lemon juice.
In another small bowl, sift together the flour, sugar, cinnamon, and salt.
Toss over the peaches and mix gently until evenly incorporated.
Pour the mixture into the prepared pie crust.
Roll out the remaining dairy-free pie dough and fit over the top of the pie, folding the edges under. Using your fingers or a fork, flute the edges to seal.
Lightly brush the top crust with dairy-free soy milk and sprinkle with sugar.
Bake for 10 minutes, then turn down the heat to 350 F and bake for 30 to 35 minutes more.
Allow the pie to cool on a wire cooling rack. Serve warm or cold.