1cupUse 1 cup of the fresh peach chunks prepped abovemash with potato masher in saucepan
1 ¼cuppeach nectar drained from peachesadd water as needed to make 1 ¼ cups total
Start by peeling and cutting your peaches into large chunks or half slices. Toss peaches in agave (or sugar if preferred) and fresh lemon juice. Let cut peaches rest for at least 30 minutes (or while preparing homemade crust) to let peaches create their own juice.
Making the glaze:
Drain and measure peach nectar and add water as needed to equal 1 ¼ cups juice. Add peach nectar to saucepan along with 1 cup of fresh peaches and cornstarch.
Use a potato masher to mash peach chunks into small pieces, and heat sauce over medium heat whisking constantly until thick and completely clear. Add almond extract if desired. Allow the peach glaze to cool for at least 10 minutes or to room temperature before assembling pie.
Layering the pie:
Start with a small amount of glaze in the bottom of the pie crust. Add layers of peaches and then glaze, ending with glaze on the top to help keep the peaches from turning dark and help hold everything together.
Chill the pie:
Refrigerate your fresh peach pie for 4-6 hours before serving to let it set well! Best made the same day or up to one day ahead!
Serving suggestions:This fresh peach pie is amazing on it’s own, but you just can’t go wrong with vegan whipped cream! There are more varieties on the shelves every day it seems, but a quick a tasty one that you can make at home is my Vegan Coconut Whip Cream.