Peach Pie (vegan)
Pies
What You’ll Need:
For the crust:
🌾 1 1/4 cups all-purpose flour (or gluten-free flour blend)
🧂 1/4 tsp salt
🧈 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)
🍩 1/3 cup brown sugar (adjust to taste)
🌽 2 tbsp cornstarch
🍋 1 tbsp lemon juice
🌼 1 tsp vanilla extract
🧂 1 tsp ground cinnamon
🧂 1/4 tsp ground nutmeg (optional)
🧂 pinch of salt
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Make the crust: In a large bowl, whisk together flour and salt. Cut in the vegan butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough starts to come together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Prepare the filling: In a large bowl, gently toss sliced peaches with brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Set aside.
- Preheat oven: Preheat oven to 375°F (190°C).
- Roll out crust: On a lightly floured surface, roll out dough to about 12-inch circle. Transfer to a 9-inch pie dish.
- Add filling: Pour peach mixture into the crust, spreading evenly.
- Optional top crust: You can cover with another rolled-out crust or make a lattice top. Trim edges and crimp to seal.
- Bake: Bake for 45-50 minutes or until crust is golden and filling is bubbly. If edges brown too fast, cover them with foil.
- Cool & serve: Let the pie cool for at least 1 hour before slicing to allow filling to set.
Substituttions
Peach Pie (vegan)
Ingredients:
For the crust:
🌾 1 1/4 cups all-purpose flour (or gluten-free flour blend)
🧂 1/4 tsp salt
🧈 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)
🍩 1/3 cup brown sugar (adjust to taste)
🌽 2 tbsp cornstarch
🍋 1 tbsp lemon juice
🌼 1 tsp vanilla extract
🧂 1 tsp ground cinnamon
🧂 1/4 tsp ground nutmeg (optional)
🧂 pinch of salt
Features:
Instructions:
- Make the crust: In a large bowl, whisk together flour and salt. Cut in the vegan butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough starts to come together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Prepare the filling: In a large bowl, gently toss sliced peaches with brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Set aside.
- Preheat oven: Preheat oven to 375°F (190°C).
- Roll out crust: On a lightly floured surface, roll out dough to about 12-inch circle. Transfer to a 9-inch pie dish.
- Add filling: Pour peach mixture into the crust, spreading evenly.
- Optional top crust: You can cover with another rolled-out crust or make a lattice top. Trim edges and crimp to seal.
- Bake: Bake for 45-50 minutes or until crust is golden and filling is bubbly. If edges brown too fast, cover them with foil.
- Cool & serve: Let the pie cool for at least 1 hour before slicing to allow filling to set.
