Peach Pie (vegan)

1. Make the Crust – Whisk together 1¼ cups all-purpose flour and ¼ tsp salt. Cut in 8 tbsp chilled vegan butter using a pastry cutter or your fingers 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.
2. Prepare the Filling – Gently toss 5 cups sliced peaches with 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. Set aside.
3. Preheat and Roll – Preheat oven to 190°C (375°F). On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to a 9-inch pie dish.
4. Fill – Pour the peach mixture into the crust, spreading evenly.
5. Top (Optional) – Roll out remaining dough and cover with a full crust, lattice, or leave open. Trim and crimp edges to seal.
6. Bake – Bake for 45–50 minutes until crust is golden and filling is bubbly. Cover edges with foil if they brown too quickly.
7. Cool – Let cool for at least 1 hour before slicing to allow filling to set.

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.