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!
- 1 vegan pie crust, store-bought or homemade
- 1 cup all-purpose flour
- ½ cup organic brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup vegan butter, softened (not melted)
- 3 pounds fresh peaches, peeled and sliced (Notes 1 and 2)
- ¼ cup organic granulated sugar
- ¼ cup organic brown sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
-
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.
- Look for peaches that are just ripe. If they're underripe (very firm) they won't be sweet enough. If they're overripe (squishy), they will be difficult to peel.
- Vegetable peelers don't work very well on peaches. The easiest way to peel peaches if by blanching them for about 1 minute in boiling water, then transferring them to an ice water bath. The peel will easily rub off after that. You can also skip the blanching and use a sharp knife, but it's difficult to get a close peel that way and you could end up with a lot of waste.
- If using a store-bought pie shell, simply make sure it's thawed and ready to go. Keep it cold in the fridge while you prepare the filling and topping.
- A smaller pie plate can be used, but you may have extra filling and/or topping.
- The bake time can vary quite a bit due to slight temperature differences among ovens. 55 minutes is the sweet spot with my oven, but your pie may take anywhere from 45 minutes to 1 hour and 10 minutes.