This vegan peach pie is pure decadence! It’s made with juicy summer peaches and topped with a buttery cinnamon crumble topping. A large slice with a scoop of vegan vanilla ice cream on top is absolutely heavenly!
Don’t let summer go by without baking this vegan peach pie. Turn on the oven even on a super hot day and it’s totally worth it.
Although peaches are more available year-round, the best peaches are available in the peak of summer. Personally, I always buy more than I can eat (because I love them!), and they don’t last long. So I put them to good use in baked goods!
This pie is filled with juicy spiced peach filling and topped off with a crumbly topping. I’m in pieces.
This pie is also perfect for summertime enjoyment because: ice cream. A big scoop of dairy-free vanilla is the perfect complement to this decadent dessert.
Jump:
Ingredients you will need
- Vegan Pie Crust. You can use store bought crust or make your own vegan pie crust. If using a store-bought crust, check the ingredients for items like lard or butter, which are found in many commercial pie crusts. I am totally healthy and love Dufour Pastry Kitchen. Both are vegan. Feel free to use either a premade pie shell or dough that you can roll and shape yourself.
- flour Crumble the flour. I haven’t tried other varieties like whole wheat or gluten-free flour, but I think they would work just fine.
- Brown sugar. Make sure it’s organic. Conventional granulated sugars can be processed using animal bone meal.
- cinnamon
- Salt.
- Vegan butter. It can be found next to regular butter in most supermarkets. Melt, Earth Balance and Miyoko are some popular brands to look for.
- fresh peaches Look for that peach only Ripe means they are just beginning to soften. If they are too soft they will be difficult to peel.
- Sugar. Again, make sure your sugar is organic to keep the recipe vegan.
- Cornstarch.
- Ground ginger.
- Vanilla extract.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
First prepare your crust. If you’re using a store-bought crust, you’ll need to make sure it’s thawed and ready to go. If using homemade, make sure it’s on your pie plate, trimmed and creamed. Refrigerate it to chill while making the filling and topping.
You will need to peel and slice your peaches. The easiest way to peel peaches is to blanch them in boiling water for about a minute, then place them in an ice bath. The peel will rub right off.
To make the topping, stir together the flour, brown sugar, cinnamon and salt. Add softened (but not melted) vegan butter. Give it a stir, then refrigerate the bowl while you make the filling.
To make the filling, stir together your chopped peaches, sugar, brown sugar, cornstarch, vanilla, cinnamon and ginger in a large mixing bowl.
Transfer the filling to your crust. Spread it out nice and evenly, then sprinkle the crumbs on top of it.
Pop the pie into the oven to bake. After about 20 minutes you’ll want to cover the edges of the crust with foil or a pie shield to prevent them from burning.
Bake until the filling is bubbling and crumbles.
Place the pie on a cooling rack when it comes out of the oven. Let it sit for at least four hours before you slice it. By this time it will cool and set.
Your vegan peach pie is ready to serve. I recommend topping each slice with some dairy-free vanilla ice cream!
Remaining and storage
This pie will keep in the refrigerator in an airtight container or tightly wrapped in plastic for about 4 days.
More Vegan Pie Recipes
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Vegan Peach Pie with Crumble Topping
This vegan peach pie is pure decadence! It’s made with juicy summer peaches and topped with a buttery cinnamon crumble topping. A large slice with a scoop of vegan vanilla ice cream on top is absolutely heavenly!
Materials
For the crumble topping
-
1
the cup
All-purpose flour -
½
the cup
Organic brown sugar -
½
teaspoon
Ground cinnamon -
¼
teaspoon
salt -
⅓
the cup
vegan butter,
soft (not melted)
For filling
-
3
pounds
fresh peaches,
Peeling and cutting (Notes 1 and 2) -
¼
the cup
Organic granulated sugar -
¼
the cup
Organic brown sugar -
¼
the cup
Cornstarch -
1
teaspoon
Ground cinnamon -
¼
teaspoon
ground ginger -
1
teaspoon
Vanilla extract
instructions
-
Preheat oven to 400°F.
-
If you are making your own pie crust, prepare the dough according to the recipe. (Note 3)
-
Roll the dough out on a lightly floured surface and place it in a 9 ½ inch pie plate. (Note 4) Press it gently so that it aligns with the inside of the plate.
-
Trim excess dough from edges. Pinch the edges with a fork or your fingers. Poke a few holes in the bottom and sides of the crust with a fork.
-
Refrigerate the crust to chill while you prepare the filling and topping.
-
To make the topping, whisk together the flour, brown sugar, cinnamon, and salt in a medium bowl. Add the butter and stir until the mixture is well combined. Refrigerate the bowl to chill while making the filling.
-
Stir the filling ingredients together in a large mixing bowl.
-
Transfer the filling to the crust, then sprinkle it with the crumble topping.
-
Bake the pie for about 50 to 65 minutes (Note 5), until the filling is bubbly and the topping is browned. I recommend covering the edges of the crust with foil or a pie shield after the first 20 minutes, to prevent burning.
-
Remove the pie from the oven when it’s done baking. Place it on a cooling rack and let it cool completely, this may take about 4 hours.
Recipe notes
- Just look for ripe peaches. If they are underripe (too firm) they will not be sweet enough. If they are overripe (squishy), they will be difficult to peel.
- Vegetable peels don’t work very well on peaches. The easiest way to peel peaches is to blanch them in boiling water for about 1 minute, then transfer them to an ice water bath. After that the peel will rub off easily. You can also skip blanching and use a sharp knife, but it’s harder to get a close peel that way and you can end up with a lot of waste.
- If using a store-bought pie shell, make sure it’s thawed and ready to go. Chill it in the fridge while you prepare the filling and topping.
- A smaller pie plate can be used, but you may have extra filling and/or toppings.
- Baking times may vary slightly due to slight temperature differences between ovens. 55 minutes is my oven’s sweet spot, but your pie may take anywhere from 45 minutes to 1 hour 10 minutes.
nutrients
Vegan Peach Pie with Crumble Topping
Amount per serving (1 slice (⅛ of pie))
calories 410
175 calories from fat
% Daily Value*
thick 19.4 grams30%
4 grams of saturated fat20%
Sodium 236 mg10%
potassium 164 mg5%
carbohydrates 54.9 grams18%
2 grams of fiber8%
25 grams of sugar28%
protein 4.5 grams9%
calcium 21 mg2%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.