When summer gives you juicy, ripe peaches, bake them up in this gorgeous vegan peach pie! The peaches, nestled within a golden, flaky crust, simply melt in your mouth. It's a dessert you will want to eat all day!
My favorite thing about summer is all that sweet, juicy fruit it brings along, like mangoes, plums and peaches. My next favorite thing? Putting that fruit into desserts, like peach upside-down cake and this vegan peach pie. These are treats that satisfy every craving yet leave one wanting more!
There's just something divine about juicy, melting peaches nestled in a crackling, golden pie crust. The peaches are lightly kissed with cinnamon and they hold their shape in the pie, yet they are so tender. Their unique flavor intensifies further during baking so if you adore peaches, you will love this pie.
Table of Contents
A glorious - and easy - vegan peach pie
- Easily the best tasting peach pie ever. I don't say that lightly, this recipe for peach pie really is amazing. The minimalist filling lets the flavor of the peaches shine through and the crust is delicious! You can use my vegan pie crust recipe, which is so easy, or use a store-bought crust.
- Simple recipe. Once you have the crust, this vegan peach pie couldn't be easier to make. You don't even need to peel the peaches--I hate peeling thin-skinned fruit and veggies because they carry so much nutrition in their skin, so I add the peaches to the pie with their skin and all. You won't be able to tell the difference! All you need to do to make the filling is mix the pitted, sliced peaches in a bowl with sugar, lemon juice, cinnamon and flour.
- A seasonal dessert. Peaches are at their peak all through summer and fruits are at their tastiest -- and healthiest -- when they are seasonal. If you bought more peaches than you can handle and they are all ripening together, there's no better dessert to use them up in. If you also have some berries that need using up, you can try baking them up in this yummy vegan peach berry pie.
- Classic presentation. I love a good lattice crust or other fun crusts when I make pies like my vegan rhubarb pie and vegan strawberry pie. But I keep it simple for this classic peach pie and make a plain covered crust with a fluted edge. It looks lovely and is so much more beginner-friendly.
- Soy-free, nut-free recipe. You can make the recipe gluten-free by using a gluten-free crust and by using cornstarch in the peach pie filling instead of all purpose flour.
How to choose the best peaches for peach pie
- Don't sweat the variety of peaches for the pie; my rule of thumb is to use peaches that you would love to eat fresh.
- The peaches should be firm and, when held to your nose, should have a lovely, peachy aroma. Don't buy bruised peaches or peaches with brown spots.
- The peaches should be perfectly ripe. Under-ripe peaches will not soften in the oven. You can use peaches that are overripe but you could end up with a runny filling and the peaches won't hold their shape after baking. To make under-ripe peaches ripen a little faster, place them in a brown paper bag, close loosely, and let the peaches stand in a warm spot like the kitchen countertop for a couple of days.
Ingredients
- Vegan pie crusts. I make my own pie crusts because it's just so easy but you can get great results with a store-bought crust as well. Feel free to use a gluten-free pie crust if that's your preference.
- Peaches. Be sure to follow my guidelines above, if you need help, to select the perfect peaches for this vegan peach pie.
- Granulated sugar. I use turbinado sugar and you can use that or any granulated sugar of choice.
- Cinnamon. Cinnamon is wonderful in a peach pie filling--it enhances the taste of the fruit without screaming out its presence. Nutmeg and/or ground ginger are also good options.
- Lemon juice. The lemon further accentuates the peachy flavor. It will not make the filling tangy, promise.
- Flour. The flour helps absorb and thicken up those yummy, peachy juices as the filling bubbles and bakes in the oven. I use all-purpose flour but if you are gluten-free corn starch and gf all purpose flour are both fine substitutes.
How to make vegan peach pie
- Place sliced peaches in bowl with sugar, cinnamon, lemon juice and flour.
- Mix well and set aside.
- Roll out one crust and fit it into a 9-inch pie plate. Place the prepared filling in the pie crust, juices and all. Cover with second pie crust. Fold the edges over and flute them or press with the tines of a fork to form a decorative pattern.
- Cut four slits in the top of the pie for any juices that bubble. Place pie on baking sheet and bake in a preheated 425 degree Fahrenheit/220 degree Celsius oven for 15 minutes, then lower heat to 375 degrees Fahrenheit/190 degrees Celsius and continue baking 45 minutes. Cool pie thoroughly on a rack for at least 6-8 hours before slicing.
Top tips
- It's important to cut slits in the top of the pie crust before baking because the bubbling juices need a place to vent. If you don't cut vents, the crust could split in another spot to let the juices out.
- For a deeper golden color to the crust, brush the top crust before baking the pie with a mixture of a teaspoon non-dairy milk, a teaspoon oil and a teaspoon of sugar.
- Be sure to place a baking sheet under the pie before you bake it, to catch any juices as they bubble up. This can save a lot of cleanup time later.
- Most fruit pies need to be cooled thoroughly before they can be sliced. As the pie cools, the juices thicken and gelatinize and when you slice the pie you won't have a runny mess on your hands. A little juice oozing out of the pie is perfectly fine--I rather like it that way and it also gives the slice of pie a rustic, authentic look.
Serving suggestions
You don't need to top this peach pie with anything for it to taste wonderful--it is exquisite as is and that's how we like to eat it. But if you like some ice cream with your pie, heap on a dollop or two of vegan vanilla ice cream atop each slice. You can also serve the pie with vegan whipped cream.
Storage
- Refrigerate: Store the vegan peach pie in the fridge, covered, for up to five days.
- Freeze: Pies freeze remarkably well and this peach pie is no exception. Wrap the pie tightly in freezer wrap and store in the freezer for up to four months. Thaw thoroughly and reheat in oven before serving. You can freeze the whole pie or individual slices.
More delicious vegan fruit pies
Recipe card
Vegan Peach Pie
This gorgeous vegan peach pie recipe has perfectly ripe, juicy, cinnamon-kissed peaches nestled within a golden, flaky crust. The peaches bake up tender and melt-in-the-mouth delicious. It's a dessert you will want to eat all day!
8 slices
Ingredients
- 2 vegan pie crusts (make your own or use store-bought crusts)
- 7 ripe peaches (pitted and cut into eight slices each)
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- ¼ cup all-purpose flour
Instructions
Make the peach pie filling
- Place sliced peaches in bowl with sugar, cinnamon, lemon juice and flour. Mix well and set aside.
Assemble the pie
- Roll out one crust and fit it into a 9-inch pie plate. Place the prepared filling in it, juices and all. Cover with second pie crust. Fold the edges over and flute them or press with the tines of a fork to form a decorative pattern. Cut four slits in the top of the pie to vent any juices that bubble.
Bake the pie
- Place pie on baking sheet and bake in a preheated 425 degree Fahrenheit/220 degree Celsius oven for 15 minutes, then lower heat to 375 degrees Fahrenheit/190 degrees Celsius and continue baking 45 minutes.
- Cool the peach pie thoroughly on a rack for at least 6-8 hours before slicing.
Notes
- For a deeper golden color to the crust, brush the top crust before baking the pie with a mixture of a teaspoon non-dairy milk, a teaspoon of oil and a teaspoon of sugar.
Nutrition Information
Serving: 1slice (one-eighth of the pie)Calories: 456kcalCarbohydrates: 59gProtein: 4gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gSodium: 1mgPotassium: 53mgFiber: 1gSugar: 25gVitamin A: 4IUVitamin C: 1mgCalcium: 10mgIron: 2mg
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Tried this recipe?Let us know in the comments below!
Mandy K says
I was drooling over the pics so made this yesterday. It was worth all the waiting time for it to cool. So, so delicious. I think this will be my Thanksgiving pie this year.