Peach Pie
This Peach Pie is a nostalgic treat that brings back memories of summer afternoons with my family, enjoying the sweet, juicy flavors of ripe peaches wrapped in a flaky, plant-based crust.
I’ll never forget the summer my grandma taught me how to make peach pie in her cozy kitchen.
There was something magical about the way the peaches transformed into a syrupy filling, and the smell that filled the air was pure joy.
This vegan version honors that memory, and I love how it’s not just delicious but also a celebration of simple, whole-food ingredients.
Plus, it’s a wonderful way to use up those juicy summer peaches!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh, ripe peaches for this recipe, but you can also use frozen if they're out of season. Just make sure to thaw and drain them first. Coconut sugar gives a lovely caramel note to the filling, but regular sugar works perfectly too. And if you want a little extra zing, a pinch of nutmeg in the filling is a delightful surprise!
Tips & Notes
- •I like to serve mine with a scoop of coconut ice cream for that dreamy, creamy contrast.
- •If you have leftovers, they taste even better the next day as the flavors meld beautifully.
Recipe Variations
- •Sometimes I add a splash of bourbon to the filling for an adult twist - it elevates the flavor in such a lovely way!
- •You can also experiment with adding nuts or oats to the crust for extra texture.
Storage & Freezing
Store any leftovers covered in the fridge for up to 3 days. You can also freeze slices for a later treat - just wrap them tightly and they’ll be good for a couple of months.
Frequently Asked Questions
Can I use other fruits?
Absolutely! This recipe works wonderfully with cherries, blueberries, or even apples. Just adjust the sugar based on the sweetness of the fruit.
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This Peach Pie is a nostalgic treat that brings back memories of summer afternoons with my family, enjoying the sweet, juicy flavors of ripe peaches wrapped in a flaky, plant-based crust.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C) and gather your ingredients.
- 2
In a large mixing bowl, combine the sliced peaches, sugar, cornstarch, cinnamon (if using), lemon juice, and vanilla extract. Gently toss until the peaches are well coated and set aside.
- 3
For the crust, in another bowl, mix the flour and salt. Add the cold vegan vegan butter and use a pastry cutter or your fingers to blend until it resembles coarse crumbs.
- 4
Slowly add the ice water, one tablespoon at a time, mixing until the dough holds together but isn’t sticky. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Once the dough is chilled, on a lightly floured surface, roll out one disk to fit your pie pan. Place it in the pan and trim any excess.
- 6
Pour the peach filling into the pie crust, spreading it evenly.
- 7
Roll out the second disk of dough and place it over the filling. You can either cut slits for a lattice top or simply cover it as is. Trim and crimp the edges to seal.
- 8
Brush the top crust with a bit of non-vegan cream cheese almond milk for a golden finish, and sprinkle with a little sugar if you like.
- 9
Bake in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is bubbling.
- 10
Remove from the oven and let it cool for at least 30 minutes before slicing. This helps the filling set up a bit.
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