Carmel Peach Mollasses Pie
2/3 cup pure sorgum molasses (not blackstrap)
1 cup brown sugar, divided (turbinado is fine)
1/2 teaspoon cider or rice vinegar
1 and 1/2 cups all purpose flour + 2 teaspoons
Aproximately 1/4 teaspoon EACH, divided: Allspice, cloves, nutmeg, cinnamon
1 and 1/2 teaspoons baking soda
Ener-G Egg Replacer equal to one egg (Both Ener-G and Flaxseeds + water work fine)
1/4 teaspoon salt
Aproximately 6 and 1/2 cups peaches (unpeeled, fresh is best)
4 tablespoons cornstarch, divided
1/2 cup soy milk
1 teaspoon vanilla
This is absolutely delicous: carmel, peaches with a crispy molasses crust. It doesn't slice into perfect slices, but it is excellent both warm with vegan ice cream and cold. It looks like a lot of work but really its not. You can add ginger to make the crust more like a ginger snap. You could also prepare all the components at one time, set aside, and then assemble later in the day. The longer the peaches sit, you may want to add a little more cornstarch.
Preheat oven to 350 degrees.
Crust: Mix 1/2 cup vegan sugar (can be decreased if you want a less sweet crust) with the molasses and the Ener-G Egg Replacer and the vinegar. In a separate bowl, mix the flour, baking soda, salt, and spices of choice (about 1/8 teaspoon each) well then add the liquid, mixing well. Place dough in the fridge while you prepare the filling.
Filling: Sprinkle sliced peaches with spices of choice (about 1/8 teaspoon each), pinch of salt, and 2 tablespoons cornstarch. Stir well and set aside. You can add nuts to the filling if you like.
Carmel Sauce: Stir remaining cornstarch into soymilk and set aside. Place aproximately 1/2 cup vegan sugar with one tablespoon water in a non-stick saucepan. Heat over medium, stirring constantly until light brown, then add about 1/4 cup cold water, stirring constantly until the vegan sugar syrup comes to a low boil, then reduce heat and add soymilk in a continous stream while stirring. Then gradually return to boil, while stirring constantly until thick and glossy and completely smooth. You want a thick carmel not a thin runny sauce. If it gets too thich or after tasting, you want a less sweet sauce, additional soymilk can be added while stirring constantly. Add vanilla and remove from heat.
Assembly: Take a little more than 1/2 the dough and using wet (or lightly oiled) fingers press into a well oiled pie plate (an 8 X 8 baking dish would work too). Press up sides. (Wax paper does not work so well for this as the dough is too sticky.)Prick all over with fork and bake for about 10-minutes until light brown and not doughy but not completely done either. Pour filling into crust, pour sauce over top of filling, then dump small spoonfulls of dough all over the top. Take a spoon or wet fingers and smooth all over--a few gaps is fine and looks really pretty when done. Then bake for about 25 minutes until the top is nicely browned and slightly crackled--like a big molasses cooke or gingersnap.