Ingredients

• 8 ripe yellow peaches, about 4 ½ cups, peeled and sliced
• 1/4 cup + 2 tbsp white cane sugar
• 1/4 cup packed brown sugar, dark or light will work. Darker makes for a more robust flavor
• 3 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon salt
• 2 teaspoons freshly squeezed lemon juice
• 1 tablespoon Plant Butter
• 2 tablespoons non-dairy milk for “egg” wash, optional

Instructions

1. In a mixing bowl toss the peach slices with the white and brown sugar. Stir well and set aside for an hour.
2. Drain the peaches from their liquid. Set the peaches aside, you’ll use the liquid next.
3. Preheat oven to 400°.
4. Combine the cornstarch, nutmeg, cinnamon, and cardamom in a saucepan over medium heat, then slowly pour the liquid into the pan. Whisk as you pour to break up any clumps.
5. Bring to a simmer and continue whisking until it has thickened. If it thickens too much, add 2-4 tbsp of water.
6. Remove from the heat and stir in the lemon juice and Plant Butter.
7. Fold in the sliced peaches, then pour them into the pie crust.
8. Cover with the second pie crust in a lattice pattern, or another pattern, and seal the edges.
9. Brush the top pie crust and edges with non-dairy milk, then cover the edges with aluminum foil.
10. Bake for 50 minutes.
11. Allow it to cool for an hour or so before serving. Allow it to cool completely or chill for a less messy filling. All are delicious, especially when topped with vegan vanilla ice cream.