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Blueberry Peach Pie

What you need: 

Crust (bottom and top):
3 cups white whole wheat flour
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons sugar
3/4 cup vegan butter, melted (I use Smart Balance light)
1/3 cup nondairy milk (I use soy) Filling:
1 cup sugar
1/3 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 lemon, zested
2 cups peaches, diced
3 cups blueberries

What you do: 

1. Preheat oven to 425 degrees F and grease a 9" cake pan for a deep dish pie. For crust, combine all dry ingredients.
2. Mix in melted margarine and milk. Knead with floured hands. Add more milk, if needed; dough should be slightly moist and easy to stretch. Form into 2 even balls.
3. With 1 dough ball, stretch it to cover bottom of cake pan. For filling, combine all ingredients and pour over bottom dough layer.
4. Cover pie with remaining dough ball stretched over the top. Bake for 40 minutes, then let cool for 5 minutes, and dig in!
Source of recipe: Made up a pie crust and found some frozen fruit to gut it!

Preparation Time: 
20 min, Cooking time: 40 min
Cooking Time: 
40 min
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

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