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Peach Pie (Vegan)
Pies
Ingredients:
For the crust:
- 150 g (1¼ cups) all-purpose flour (or gluten-free flour blend)
- ¼ tsp salt
- 115 g (8 tbsp) vegan butter, chilled and cubed
- 3–5 tbsp ice-cold water
For the filling:
- 5 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
- 70 g (⅓ cup) brown sugar (adjust to taste)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- pinch of salt
Equipments:
- Pastry cutter or fingers
- Plastic wrap
- 9-inch pie dish
- Foil (to cover edges)
- Large mixing bowls
- Rolling pin
Soy-Free
Nut-Free
Features:
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Make the Crust
Whisk together 150 g (1¼ cups) all-purpose flour and ¼ tsp salt. Cut in 115 g (8 tbsp) chilled vegan butter until the mixture resembles coarse crumbs. Add 3–5 tbsp ice-cold water, 1 tbsp at a time, until dough just comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes. - Prepare the Filling
Gently toss 5 cups sliced peaches with 70 g (⅓ cup) brown sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, 1 tsp cinnamon, optional ¼ tsp nutmeg, and a pinch of salt. - Preheat and Roll
Preheat oven to 190°C (375°F). Roll out dough to a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish. - Fill and Top
Pour the peach filling into the crust, spreading evenly. Top with a full crust, lattice, or leave open. Trim and crimp edges to seal. - Bake
Bake for 45–50 minutes until crust is golden and filling is bubbly. - Cool
Let cool for at least 1 hour before slicing to allow filling to set.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Keep the vegan butter very cold when making the crust — this is what creates flaky layers.
- Let the pie cool for the full 1 hour — cutting early causes the filling to run everywhere.
Storage:
- Room temperature for 1 day, fridge for up to 4 days. Warm slices in the oven at 160°C for 10 minutes.
Swaps:
- Frozen peaches work well — thaw and drain excess liquid before using.
- Replace peaches with nectarines, plums, or cherries for a different fruit pie.
Tips:
- Brush the top crust with non-dairy milk and a sprinkle of sugar before baking for a golden, caramelized finish.
Peach Pie (Vegan)
8 Slices
Prep 30 min + 30 min chill
Bake 45–50 min
Ingredients:
For the crust:
- 150 g (1¼ cups) all-purpose flour (or gluten-free flour blend)
- ¼ tsp salt
- 115 g (8 tbsp) vegan butter, chilled and cubed
- 3–5 tbsp ice-cold water
For the filling:
- 5 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
- 70 g (⅓ cup) brown sugar (adjust to taste)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- pinch of salt
Features:
Soy-Free
Nut-Free
Instructions:
- Make the Crust
Whisk together 150 g (1¼ cups) all-purpose flour and ¼ tsp salt. Cut in 115 g (8 tbsp) chilled vegan butter until the mixture resembles coarse crumbs. Add 3–5 tbsp ice-cold water, 1 tbsp at a time, until dough just comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes. - Prepare the Filling
Gently toss 5 cups sliced peaches with 70 g (⅓ cup) brown sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, 1 tsp cinnamon, optional ¼ tsp nutmeg, and a pinch of salt. - Preheat and Roll
Preheat oven to 190°C (375°F). Roll out dough to a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish. - Fill and Top
Pour the peach filling into the crust, spreading evenly. Top with a full crust, lattice, or leave open. Trim and crimp edges to seal. - Bake
Bake for 45–50 minutes until crust is golden and filling is bubbly. - Cool
Let cool for at least 1 hour before slicing to allow filling to set.
