Vegan Apple Peach Pie!! My Great Grandmothers recipe veganized!!!!!

Today I woke up to chillier than normal temperatures and it inspired me. During the transition from Summer to Fall there is a variety of fruits available and what better to cozy up to than an apple peach pie just like my great grandmother makes (well veganized of course).

Apple Peach Pie

Crust

2 1/2 cups all purpose flour

1 cup Earth Balance butter (about half a container)

1 tsp salt

1 tsp organic sugar

1/4 cup ice water

Chill the butter in the freezer for about an hour. 

While butter is chilling I start on the filling (see below). After the butter chills put the dry ingredients in your food processor or high powered blender and pulse a couple of times. Add half the butter and pulse another couple times and then add the rest and pulse until it gets pebbly. Then add about 1/4 cup ice water (dont add the ice). Then if it needs more add a teaspoon at a time until it starts to hold. Be sure to add just enough to bind but not to much. Roll out into two disks and then put in refrigerator for an 30 minutes to an hour. After that time your filling will be ready so you can roll it out and get going. 

Filling

3 Apples

3 Peachs

1/2-1 cup raw sugar

1/4 cup Apple Cider Vinegar

1/2 cup Bourbon 

1 tsp real vanilla

1 tsp cinnamon 

Preheat the oven to 375 degrees. Cut the apples and peaches into slices and leave the skin on. Add the apple cider vinegar and half the sugar and let cook on medium low for about 10 minutes. Then usually after I get the crust going I add the rest of the ingredients and cook until they are basically mush. After you roll out the crust add the fruit and top with the second crust and bake for about 45 minutes.