Southern Peach Pie...with a kick.

Friday, March 9, 2018

Let me just start by saying, I am no baker.  Not by any means.  I won't even pretend.  I'm awful at it. 
With that being said, this recipe is so simple even I managed to make an incredibly delicious peach pie, that was rustic and fancy all at the same time.  It was the perfect mix of modern and traditional Southern cooking, and the reason being is my secret ingredient...What is it? Keep reading!

I did not grow up in the South, but I did grow up with the South.  My dad was born in Atlanta, and my grandparents were both born and raised there.  When I was 3, my grandparents and my uncle moved back to Georgia to the quaint little town my grandma grew up in and I visited there every year for nearly 30 years. I have been there in the (sometimes miserable) summer, Christmas one year, Thanksgiving the first few times, I even went for my spring break in college (not the typical spring break wooooooo vacation...). So I am not "Southern" per se, but I do have a close kinship with the South and feel a connection there.  I also feel a connection to Southern food, something that many people around me figured I would have to just give up when I gave up animal products.  That couldn't have been more wrong!  In the past few months I have flexed my Southern Cooking muscles and made dirty rice, black eyed peas with "bacon," collard greens, this pie, and even bouillabaisse.  What?! Yes, bouillabaisse (I'll share this soon...).  I'm going to be taking a crack at Brunswick Stew here pretty soon too...

So anyway, I'm rambling which I tend to do. This pie is delicious, fresh-tasting, and super simple.  It has a great rustic look to it and a little bite, and I'm going to be making this all summer long.

Pie Crust
2 cups all-purpose flour
1/2 tsp baking powder
1 tbsp sugar
1 cup butter
1/3 cup soy milk
1/3 cup water
flour for dusting your rolling surface
Preheat oven to 350.
Combine dry ingredients and whisk.  Fold in the butter and mix until mealy.  Stir in your soy milk and water and mix until dough forms (honestly, I just use my hands).  Separate dough into two halves, and dust your surface with flour.  Roll out one half of the dough and place in a pie dish. Bake for 10-15 minutes.

4 peaches, roughly diced
1/3 cup soy milk
1/3 cup sugar 1/2 tsp cayenne (this is your secret really makes a difference!)1/2 tsp cinnamon1/3 cup lemon juice2 tsp vanilla extract1/4 cup, butter softened (I just leave it out while I assemble everything else)

In a big bowl, basically mix all this stuff together and stir until well combined.
Pour into the baked crust, top with chunks of butter, and weave in the remaining pie crust on top.  Get creative with your crust on the top!!!

Bake for another 50 minutes or so, and you're all set.  Just make sure that the crust on top is golden brown and your filling is heated through.
Et Voila!

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