A pre-fab Diamond brand vegan pie crust made of ground pecans and oat flour: I was intrigued when she showed it to me. Sure, I’ll try it out.

I’m sorry we did not get to it before John left, but we looked at each other tonight and knew we could not let the last of the Andy’s peaches age out of their supreme goodness, and peaches and pecans, well, the state of Georgia can tell you those two were meant to be together.

Notes to my future self: my 1952 Betty Crocker said to bake an 8″ peach pie with 3 1/3 tbl flour and 2/3 cup sugar. Also a tbl of butter, but not for the allergic and I forgot to add her Miyoko version in. It’s fine. I added a tsp cinnamon and let the peach slices sit soaking in the mixture for a few minutes.

But that 425F for 40 minutes for 8″ (measured across the top of the interior of the pan) was a bit much for it. I would decrease temp or time next time.

But there should most definitely be a next time and it will most definitely do.