The other weekend, we drove down to Atlanta, GA, to see my niece get baptized. On the drive down we saw a few places that you could get fresh peaches, and thought about stopping and getting some on the drive back. We ended up not stopping because when you are drive 9+ hours with a 2 year old and a 3 month old (at the time) and everyone is asleep, the last thing you want to do is stop. So my in-laws actually ended up bringing us some peaches back when they came home the next weekend.
We ended up with a full peck of very juicy and sweet freestone peaches. We were mostly just eating them and I used a few for smoothies. Emma really LOVED the peaches she would ask for one and the eat it like an apple. You couldn’t slice it up for her or she would get upset, and if you didn’t watch her she would keep grabbing peaches and take a bite out of each one.
I decided with the last few peaches I would make a pie. I used the recipe in Vegan Pie In The Sky. I ended up having WAY more than the 6 cups the recipe called for. I did use my deep dish pie pan, however, I didn’t increase the amount of flour or sugar in the filling. The pie was sweet enough, but it was a bit on the watery side so it needed the extra flour. Especially with how juicy the peaches were. I forgot that using flour makes the filling cloudy and I thought about using tapioca but figured I would just follow the recipe. Also, I am one of those people that likes cinnamon in my peach pie, but I didn’t know how cinnamon and basil would be together. Funny thing is the filling was so simple that it actually reminded me of the flavor of canned peaches.
The pie crust had me wary because it consisted of 8 tablespoons of Earth Balance Buttery Sticks and 8 tablespoons of non-hydrogenated shortening. It was mainly the Buttery Sticks because sometimes I really can taste the soy in the baked goods that I make with them. The crust actually turned out great and I actually didn’t notice the flavor of soy in the pie crust that much.