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!
Don't let summer pass without baking up this vegan peach pie. It's totally worth the effort and turning on the oven, even on super hot days.
While peaches are becoming more and more available year round, the best peaches are found during the peak of summer. Personally, I always buy more than I can eat (because I love 'em!), and they don't last long. So I put them to good use in baked goods!
This pie is filled with juicy spiced peach filling and topped off with a crumbly topping. I'm all about the crumbly topping because: (1) it goes so well with sweet, gooey peaches, and (2) it's easier than a top crust (although you can make this pie with a top crust if you wish).
This pie is also perfect for enjoying during the summer because: ice cream. A big scoop of dairy-free vanilla is the perfect complement for this decadent dessert.[feast_advanced_jump_to]
Ingredients You'll Need
- Vegan pie crust. You can use store-bought crust or make your own vegan pie crust. If using store-bought crust, check the ingredients for items like lard or butter that can be found in many commercial pie crusts. I like Wholly Wholesome and DuFour Pastry Kitchens. Both are vegan. Feel free to use either a premade pie shell or dough that you can roll and shape yourself.
- Flour. You'll need all-purpose flour for the crumble topping. I haven't tried other varieties like whole wheat or gluten-free flour, but I think they'd work just fine.
- Brown sugar. Make sure this is organic. Conventional granulated sugars may be processed using animal bone char.
- Vegan butter. This can be found near the regular butter in most supermarkets. Melt, Earth Balance, and Miyoko's are some popular brands to look out for.
- Fresh peaches. Look for peaches that are just ripe, meaning they're just starting to get soft. If they're too soft they'll be difficult to peel.
- Sugar. Again, make sure your sugar is organic in order to keep the recipe vegan.
- Ground ginger.
- Vanilla extract.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Get your crust ready first. If you're using store-bought crust you'll need to make sure it's thawed and ready to go. If using homemade, make sure it's in your pie plate, trimmed and crimped. Stick it in the fridge to chill while you make the filling and topping.
You'll also need to peel and slice your peaches. The easiest way I've found to peel peaches is by blanching them in boiling water for about a minute, then placing them in an ice bath. The peel will rub right off.
To make the topping, stir flour, brown sugar, cinnamon and salt together. Add softened (but not melted) vegan butter. Stir it up, then place the bowl in the fridge while you make the filling.
To make the filling, stir your sliced peaches, sugar, brown sugar, cornstarch, vanilla, cinnamon, and ginger together in a large mixing bowl.
Transfer the filling to your crust. Spread it out nice and evenly, then sprinkle the crumble topping over it.
Pop the pie into the oven to bake. After about 20 minutes you'll want to cover the edges of the crust with foil or a pie shield to prevent them from burning.
Bake the pie until the filling is bubbly and the crumble topping is lightly browned.
Place the pie on a cooling rack when it comes out of the oven. It will need to sit for at least four hours before you can slice it. During this time it will cool and set.
Your vegan peach pie is ready to serve. I highly recommend topping each slice with some dairy-free vanilla ice cream!
Leftovers & Storage
This pie will keep in the fridge in an airtight container or tightly wrapped in plastic for about 4 days.
More Vegan Pie Recipes
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Vegan Peach Pie with Crumble Topping
- 1 vegan pie crust, store-bought or homemade
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
- 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.