Ingredients
Method
- Dice peaches, toss with sugar, 1 tsp cornstarch, and lemon juice. Chill 1 hour.
- In a food processor, pulse flour, sugar, and salt with cubed butter/shortening until crumbly. Add water gradually until dough forms.
- Divide dough into two discs; wrap in plastic and refrigerate 30 minutes minimum.
- Strain peach liquid, add remaining cornstarch, and cook 2 minutes over medium heat until thickened.
- Roll out dough, cut into circles, fill with peaches and syrup, fold, and seal edges.
- Chill pies 15 minutes, then bake at 375°F (190°C) for 20–25 minutes or until golden.
Notes
For gluten-free: substitute 1:1 almond flour blend.
Use coconut sugar for lower glycemic index.
Non-dairy butter is an option.
Vegan: use flaxseed egg (1 tbsp ground flax + 3 tbsp water).
Yellow-flesh peaches provide the best texture.
Arrowroot powder can replace cornstarch for gluten-free.
Refrigerating shaped pies prevents crust shrinkage.
Use coconut sugar for lower glycemic index.
Non-dairy butter is an option.
Vegan: use flaxseed egg (1 tbsp ground flax + 3 tbsp water).
Yellow-flesh peaches provide the best texture.
Arrowroot powder can replace cornstarch for gluten-free.
Refrigerating shaped pies prevents crust shrinkage.