Vegan Cardamom Peach Pie
Nothing screams summer more than a delicious homemade flakey pie crust with juicy sweet peaches! This pie is made with Let’s Do Organic Arrowroot Starch by @thecuriouschickpea
You’ll want to pick up some ripe peaches and bake this pie as soon as possible!
The magic ingredient in this pie filling is our Let’s Do Organic Arrowroot Starch.
Arrowroot Starch is used as a thickening agent to add texture and structure in baking — making it perfect for this wonderful peach pie filling.
Check out that perfectly flakey pie crust, your family and friends will love this pie.
Serve it with your favorite vanilla ice cream or whipped coconut cream!
Ingredients:
-
1 double crust pie dough (or use store bought)
-
6 cups peaches (~3lbs), sliced (no need to peel)
-
½ cup sugar
-
3 tbsp Let’s Do Organic Arrowroot Starch
-
1 tbsp lemon juice
-
¾ tsp ground cardamom
-
½ tsp vanilla bean paste or extract, or ½ vanilla bean pod, seeds scraped out.
Instructions:
-
Toss peaches in sugar and let sit for 30 minutes.
-
Drain the peaches, reserving the liquid. Simmer peach juice on the stove until it has reduced by about one third the volume (~1/3 cup juice).
-
Add arrowroot starch, lemon juice, cardamom, and vanilla to the peaches and toss to coat.
-
Roll out one of the halves of pie dough and line a 9” pie dish, trim the excess dough about ½ inch from edge. Add the peaches, and then roll out the second pie dough.
-
Cut into strips to make a lattice and cover the peach filling. Trim the edges of the pie dough, then fold them over and crimp. Place the pie in the fridge and turn on the oven to preheat to 425 ºF.
-
Once the oven has preheated (refrigerate the pie at least 30 minutes), place pie on a foil lined rimmed baking tray and bake for 30 minutes.
-
Turn the heat down to 375 ºF, bake an additional 30-45 minutes or until juices are thick and bubbling. Add foil around the edges of the pie dough to prevent burning once they are golden.
-
Let cool for at least 2 hours before serving—if you can handle the wait!