2 cups all purpose flour
1 tsp. Salt
2/3 cups plus 2 TBSP vegan shortening (I use Earth Balance)
¼ cup water
Mix all ingredients with a pastry cutter and then use your hands to form it into a ball. Cut the ball in half (one will be used for the bottom crust, and one for the top). Roll out one half of the crust and place in a greased 9 inch pie plate. Poke some air holes in the crust with a fork and prebake it at 450 degrees for 10-12 minutes. Remove from the oven and set aside to cool. Prebaking the crust will ensure that it won’t get soggy from the filling.
Peach Pie Filling:
1/3 cup all purpose flour
½ cup granulated sugar
½ cup brown sugar
¼ cup non-hydrogenated, nondairy margarine (I use Earth Balance)
1 TBSP cornstarch
1 tsp. Cinnamon
¼ tsp. Nutmeg
4-5 cups pitted and sliced peaches, fresh, frozen, or canned (I used about 10 medium sized fresh peaches)
If using fresh peaches, drop them into boiling water for about two minutes and then place in a bowl of ice water. This will make the peels slide right off instead of peeling them. Slice them up and place in a bowl. If using canned peaches, rinse and drain the syrup and cut into slices, and pat dry.
Combine flour, sugars, and nondairy margarine until the mixture resembles large crumbs. Then mix in the cornstarch, cinnamon, and nutmeg.
Line the prebaked pie crust with a layer of peaches. Sprinkle some of the crumble mixture on top and then more peaches. Continue alternating until both the peaches and the crumbs are gone.
Roll out your second half of the dough and either place on the pie as a top crust (with slits to let out the steam) or cut into lattice strips. Bake the pie at 450 degrees for 15 minutes, placing a cookie sheet beneath the pie to catch any excess juices. After 15 minutes, lower the temperature to 350 degrees and bake for 30-35 minutes. Turn off the oven and let the pie sit in the oven for about 20 minutes, this helps everything set up properly. Take the pie out of the oven and let cool for about an hour before serving. Enjoy!