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Peaches, Peaches, Peaches everywhere!
I love this time of year when peaches are in season and you can find them anywhere. Seeing them makes me just want to pick up a few and use them in a recipe. Now I will be the first to let you know that I love flaky pie crust, but I do not love to make it from scratch very often. I actually save that task specifically for special occasions only. But a way to get around that and an awesome short cut is to use store brought pie crust and you can even find vegan pre-made pie crust in certain stores as well. This options make it easy to create a recipe that calls for pie crust and you don’t even have to share with people that it is not homemade from scratch…that is unless you want to 😉
- 2 store bought pie crusts
- 4 medium to large sized peaches
- 1/2 cup sugar
- 1 Tablespoon corn starch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 Tablespoon coconut oil, melted (or butter instead)
- turbinado sugar (optional)
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper and set aside.
Thinly slice the peaches and place the slices into a large mixing bowl. Add in the 1/2 cup sugar, corn starch, cinnamon, nutmeg, lemon juice, vanilla, and toss until all of the peaches are coated with the mixture.
Roll out each of the pie crust onto the prepared baking sheets that you lined with parchment paper, divide the peaches in half, and spoon in the center of each crust. Fold the extra dough over the peaches being sure to leave the center open. Brush the folded exposed crust with the melted coconut oil or butter and sprinkle with turbinado sugar.
Bake in the oven for 25 to 30 minutes, until the crust is golden and the peaches are hot and bubbly. Allow them to cool on the sheet for about 10 minutes and then remove and allow to cool completely on a baking rack. Serve warm or cool and store the leftovers (if you have any) in the fridge.