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In a medium mixing bowl, mix the flours, salt, sugar, eggs, and margarine until it becomes a ball of dough. Use your (clean) hands ;) If it's too wet, add a bit more flour, if it's too dry, you can add a tiny bit of water.
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Keep the dough in the bowl, cover it and put in the fridge for 15 minutes to cool down while you prepare the filling.
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Peel and slice all the peaches, put in a bowl, drizzle the maple syrup and vanilla. Mix well so that it's all covered.
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Take the dough out onto your clean countertop, or any other clean large surface, with flour on it so that it doesn't stick, and using a roller or a bottle, press the dough until it's as thin as you can get it. It doesn't have to be super thin and perfection is not necessary here. It'll taste just as good!
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Try to keep it relatively round, place on a cookie sheet with parchment paper, then pour the peach mixture in the middle and fold the edges of the dough all around. Use some of the peach and maple syrup juice to coat the edges of the dough (I just used my fingers).
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Bake in a 425F oven for about 25-30 minutes, depending on how large your pie is, and how thick your dough was.
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To make the cashew cream, simply put all the ingredients in your high powered blender, and blend until totally smooth. You can adjust the consistency by adding a bit more water if it's too thick.
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Serve the pie warm or cold, with drizzled cashew cream on top. So good!