Peach Pie (Vegan)
Pies
Ingredients:
- 150 g (1¼ cups) all-purpose flour
- 1.5 g (¼ tsp) salt
- 115 g (8 tbsp) vegan butter
- 3–5 tbsp ice-cold water
- 5 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
- 70 g (⅓ cup) brown sugar
- 16 g (2 tbsp) cornstarch
- 15 ml (1 tbsp) lemon juice
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 0.6 g (¼ tsp) ground nutmeg
- pinch of salt
Equipments:
Features:
Soy-Free
Gluten-Free
Nut-Free
Nutrition:
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Keep the vegan butter cold, straight from the fridge, right up until you cut it into the flour — cold butter is what creates a flaky, tender crust instead of a tough one.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The vegan butter adds richness and helps create a tender, flavorful base. The brown sugar adds moisture and a warm, caramel-like sweetness.
Peach Pie (Vegan)
Ingredients:
- 150 g (1¼ cups) all-purpose flour
- 1.5 g (¼ tsp) salt
- 115 g (8 tbsp) vegan butter
- 3–5 tbsp ice-cold water
- 5 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
- 70 g (⅓ cup) brown sugar
- 16 g (2 tbsp) cornstarch
- 15 ml (1 tbsp) lemon juice
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 0.6 g (¼ tsp) ground nutmeg
- pinch of salt
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The vegan butter adds richness and helps create a tender, flavorful base. The brown sugar adds moisture and a warm, caramel-like sweetness.
Prep:
Keep the vegan butter cold, straight from the fridge, right up until you cut it into the flour — cold butter is what creates a flaky, tender crust instead of a tough one.
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.
