Wednesday, June 12, 2013

Peach Pie

I made this pie for Easter and peaches were not in season so I used frozen.  Unfortunately, I didn't let them thaw enough so I wasn't too thrilled with the texture of the peaches.  I would also probably use a bit less of the Almond Extract - seemed to over power the pie, other than that, everyone seemed to enjoy!

Peach Pie

1            tablespoon flour
3/4         cup vegan sour cream
1/2         cup sugar
1/3         cup flour
1            tablespoon almond extract
4            cups peaches, halved or diced
1/4         cup brown sugar (optional)
9”          pie crust

Preheat oven to 425 degrees.

Make or pie 9” pie crust and put in pie plate. Sprinkle crust with 1 tablespoon flour.

Mix together sour cream, flour, sugar, and almond extract.  Stir in peaches (drain if canned). Pour peach/sour cream mixture into unbaked pie crust and sprinkle brown sugar over top.

Bake at 425 degrees for 20 minutes, then lower temp to 350 degrees and continue baking for 35 minutes. 

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