Vegan Peach Pie with Crumble Topping

Slice of Vegan Peach Pie with a scoop of vanilla ice cream on top.

5 from 2 votes

Vegan Peach Pie with Crumble Topping

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!

Prep Time30

Cook Time50

Cooling Time4

Total Time5 20

Course: Dessert

Cuisine: American

Servings:

Calories: 410kcal

Author: Alissa Saenz

Ingredients

1 pie crust, a half batch of easy vegan pie crust, full batch of coconut oil pie crust, or a store-bought vegan pie curst

For the Crumble Topping

1 cup all-purpose flour
½ cup organic brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup vegan butter, softened (not melted)

For the Filling

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition