Sunset Boulevard Peach Pie

3.5 (2 reviews)

6 cups fresh peaches, peeled and sliced (see directions below)
3 Tbsp. all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 tsp. nutmeg
1/8 tsp. allspice
2 Tbsp. margarine, cut into small pieces
1 Tbsp. soy or rice milk (plain or vanilla)
1 tsp. sugar

• Prepare a vegan pie-crust dough and refrigerate, or use store-bought vegan pastry dough.
• Pre-heat the oven to 375ºF.
• To peel the peaches, drop them into boiling water for a few seconds, remove, then cut off the skin.
• Place the peaches in an 8-inch square baking dish or 2-quart casserole.
• Mix the flour, brown sugar, nutmeg, and allspice in a bowl.
• Combine the flour mixture with the peaches, mixing gently until coated.
• Sprinkle the pieces of margarine onto the peaches.
• On a lightly floured surface, roll out the pastry to be 1 inch larger than the casserole dish. Lay the pastry on top of the peach-filled casserole dish and press around the top of the dish, crimping the edges with a fork. Cut off any excess pastry.
• Brush the pastry with the soy or rice milk and sprinkle with the sugar. With a sharp knife, cut 4 slits in the pastry to allow steam to escape.
• Bake for 35 to 40 minutes or until the crust is golden.
• Serve warm along with a scoop of vanilla soy or rice ice cream.

Makes 9 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind