2 1/2 cups flour
2 TB sugar
1 tsp salt
1/2 cup coconut oil, solid
1/2 cup cold water
5 1/2 cups peeled & sliced peaches
1/4 cup agave syrup
1 TB lemon juice
4 TB corn starch
Preheat oven 375 F.
Add flour, coconut oil, sugar and salt to a bowl or food processor. Mix until combined. Then add the solid coconut oil and mix until crumbly texture. You may need to use a pastry cutter if you aren't using a food processor.
Slowly add cold water while mixing and pulse to combine.
Transfer mix to a floured surface and roll into two dough balls. Wrap with plastic wrap & put in fridge while preparing your filling.
Add peaches, agave, and lemon juice to a bowl. Lightly mix then add corn starch slowly while stirring until dissolved. Set aside.
Bring out the dough balls. Place one onto a floured surface and using a rolling pin, roll out into a large circle. Place this into a greased pie pan.
Next roll out the other dough ball into a rectangle. Using a pizza cutter, slice rectangle into strips.
Add peach pie filling into pie pan until it is filled to the top.
Take strips and line them across the pie (about 1/2 in apart). Then using the other strips, weave them in & out of the first strips, to create a lattice.
Press the lattice strips into the 1st pie crust around the edges to seal. Cut off any extras.
Lightly brush plant milk on top of pie crust then sprinkle sugar on top.
Place pie into the oven and bake for 50-60 minutes, until the top is lightly browned.
Once done, allow the pie to cool for 30 minutes before slicing. Serve with vegan vanilla ice cream!
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