Open-face Peach Pie
This open-face pie is easy to make and is has all the lovely flavours of luscious juicy peaches floating in a soft and sweet filling
Ingredients
- 1 9" Unbaked pie crust
- 5 ripe peaches, sliced (or 1 bag frozen peaches, thawed and drained - OR - 1 can sliced peaches, drained)
- 3/4 cup sugar
- 1/4 cup flour
- 2 tbsp vegan butter
- 1/4 cup water
- 2 tbsp lemon juice
- 1/8 tsp almond extract
Instructions
- ~*if using frozen peach slices, see note*~
- Preheat oven to 375'F
- Prepare your crust and arrange it in your pan
- Mix the sugar, flour, and butter until it looks like coarse crumbs. Sprinkle half into the unbaked pie crust.
- Arrange peaches in the pie
- Cover the peaches with the rest of the crumbs
- Combine the liquids and drizzle them over the pie (can add some of the canned or frozen peach juice to this mixture if you like, just reduce the water accordingly)
- Bake at 375'F for 40-50 minutes
Notes
~*If you're using frozen peaches, read the following*~
-Frozen peaches must be defrosted before baking because they must be drained as they are incredibly wet.
-If you are using frozen peaches, I advise throwing in an additional 1 tbsp of flour in the crumb mixture to help absorb the extra liquid.
-You may not need the entire bag of frozen peaches, I found the bag was just a few slices too many.
-Finally, if you are using frozen peaches, you may need to bake the pie longer if the peaches were still a bit icy or cold when you began. Just be sure the centre of the pie is bubbling when you take the pie out to ensure the thickening quality of the flour is "activated".
-Frozen peaches must be defrosted before baking because they must be drained as they are incredibly wet.
-If you are using frozen peaches, I advise throwing in an additional 1 tbsp of flour in the crumb mixture to help absorb the extra liquid.
-You may not need the entire bag of frozen peaches, I found the bag was just a few slices too many.
-Finally, if you are using frozen peaches, you may need to bake the pie longer if the peaches were still a bit icy or cold when you began. Just be sure the centre of the pie is bubbling when you take the pie out to ensure the thickening quality of the flour is "activated".