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Vegan White and Yellow Peach Pie

Recipe By: Susan Asato
Year Submitted: 2014
Winner Third Place

Ingredients

Crust:
8 tbsp vegan butter (1 stick or 4 oz. by weight, recommend Earth Balance)
3 tbsp vegan shortening (1-1/2 oz. by weight, recommend Earth Balance)
1-2/3 cups all-purpose flour (8 oz. by weight)
2 tbsp organic sugar
1/4 tsp salt
3 to 6 tbsp ice cold water

Filling:
3 cups (3 to 5 ea) white peaches, peeled and cut into1/4” to 3/8” slices (1-1/2 lbs by weight)
3 cups (3 to 5 ea) yellow peaches, peeled and cut into1/4” to 3/8” slices (1-1/2 lbs by weight)
1 cup (divided) organic sugar (7 oz. by weight)
1 tbsp lemon juice, freshly squeezed (about ½ of a juicy lemon)
2 tbsp light brown sugar
6 tbsp tapioca starch (1-1/2 oz. by weight)
2 tbsp cornstarch
2 tsp orange zest, microplaned
1 tbsp orange juice, freshly squeezed
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt

Pecan Streusel Topping:
6 tbsp vegan butter, melted (3 oz. by weight, recommend Earth Balance)
1 cup pecans, coarsely chopped (4 oz. by weight)
1/2 cup rolled oats (1-3/4 oz. by weight)
2/3 cup light brown sugar (4 oz. by weight, non-bone char processed)
2/3 cup all-purpose flour (3 oz. by weight)
1/2 tsp cinnamon
Pinch nutmeg

Glaze:
½ cup organic powdered sugar (2-1/2 oz. by weight)
2 to 3 tbsp lime juice, freshly squeezed (about 1 or 2 juicy limes)

Directions

1. Crust: Cut the vegan butter and shortening into 1/2 ” pieces and chill in freezer at least 10 minutes. Pulse in food processor with flour, sugar, and salt about 10 times or until crumbly. Add 3 to 6 tbsp ice water (amount will vary depending on kitchen temperature and humidity) and pulse about another 5 times or until mixture holds its shape when a small amount is squeezed in fist. Form into a 5” disc then place in an airtight container and refrigerate for at least 1 hour. Preheat oven to 350°F. Roll out dough about 1/8” thick and press into a 9” deep dish pie plate. Dock bottom with a fork, line with parchment paper and fill with pie weights. Bake for 14 to 16 minutes or until very lightly browned. Allow to cool for at least 30 minutes.
2. Filling: Gently mix together sliced peaches with 1/2 cup of the sugar and 1 tbsp lemon juice and place in a large colander over a bowl. Let sit for 1 hour, allowing liquid to drain out of the peaches.
3. Preheat oven to 375°F. Place drained peaches in a separate large bowl with the remaining 1/2 cup of sugar, light brown sugar, tapioca starch, corn starch, orange zest, orange juice, vanilla extract, cinnamon and salt. Toss gently. Pour filling into pie plate with cooled crust.
4. Topping: Mix together all streusel topping ingredients well using a fork, then spoon evenly over the peach filling.
5. Place pie on a cookie sheet and bake at 375°F. After 20 to 25 minutes, or when the topping and crust edges are lightly browned, loosely cover the entire pie with aluminum foil, reduce the temperature to 350°F and bake for an additional 50 to 60 minutes or until the filling just begins to bubble around the edges. Allow to cool for at least 4 hours before drizzling glaze and slicing.
6. Glaze: Whisk together powdered sugar and 2 tbsp lime juice. Gradually add additional lime juice, several drops at a time as needed until desired consistency is reached. Drizzle onto cooled pie.