This vegan peach pie is pure decadence! It's made with juicy summer peaches and topped off with buttery cinnamon crumble topping. A big slice with a scoop of vegan vanilla ice cream on top is absolutely heavenly!
Preheat the oven to 400°F.
If you're making your own pie crust, prepare the dough according to the recipe. (Note 3)
Roll the dough out on a lightly floured surface and drape it into a 9 ½ inch pie plate. (Note 4) Press it down gently so it conforms to the inside of the plate.
Trim excess dough from the edges. Crimp the edges with a fork or your fingers. Poke a few holes in the bottom and sides of the crust with a fork.
Place the crust in the fridge to chill while you prepare the filling and topping.
To make the topping, stir the flour, brown sugar, cinnamon, and salt together in a medium bowl. Add the butter and stir until the mixture is well combined. Place the bowl into the fridge to chill while you make the filling.
Stir the filling ingredients together in a large mixing bowl.
Transfer the filling to the crust, then sprinkle it with the crumble topping.
Bake the pie for about 50 to 65 minutes (Note 5), until the filling is bubbly and the topping is browned. I recommend covering the edges of the crust with foil or a pie shield after the first 20 minutes, to prevent burning.
Remove the pie from the oven when it has finished baking. Place it on a cooling rack and let it cool completely, which can take about 4 hours.
Slice and serve.