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!
Servings: 8 slices
Calories: 456kcal
Equipment
- 9-inch pie plate
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
Serving: 1slice (one-eighth of the pie) | Calories: 456kcal | Carbohydrates: 59g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 1mg | Potassium: 53mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg