Peach pie

1. In a food processor, blend all ingredients for the dough until you obtain a ball. With your hands, shape the ball, place it in a bowl, cover and refrigerate for 30 minutes.

2. Preheat the oven to 375°F.

3. Drain peaches WITHOUT rinsing. Save 2 tbsp. of the syrup.

4. In a large skillet over medium heat, bring peaches and remaining topping ingredients to a boil. Reduce heat to medium-low and simmer for 5 minutes. Set aside.

5. Cut dough in half. On a floured work surface, roll out one half and line a lightly oiled 23-cm (9-inch) diameter pie pan. Spread the filling over the dough. Drizzle the filling with the syrup previously set aside. Roll out the other half of the dough and cut 8 strips of about 1.5 cm (1/2 inch). Place 4 strips horizontally, then place the other 4 strips vertically, forming braids.

6. In a small bowl, mix maple syrup and vegetable drink for gilding. Brush over pie.

7. Bake for 45 minutes or until golden brown.