My favorite thing about summer is all that sweet, juicy fruit it brings along, like mangoes, plums and peaches. My next favorite thing? Putting that fruit into desserts, like peach upside-down cake and this vegan peach pie. These are treats that satisfy every craving yet leave one wanting more! There’s just something divine about juicy, melting peaches nestled in a crackling, golden pie crust. The peaches are lightly kissed with cinnamon and they hold their shape in the pie, yet they are so tender. Their unique flavor intensifies further during baking so if you adore peaches, you will love this pie.
A glorious - and easy - vegan peach pie
Easily the best tasting peach pie ever. I don’t say that lightly, this recipe for peach pie really is amazing. The minimalist filling lets the flavor of the peaches shine through and the crust is delicious! You can use my vegan pie crust recipe, which is so easy, or use a store-bought crust. Simple recipe. Once you have the crust, this vegan peach pie couldn’t be easier to make. You don’t even need to peel the peaches–I hate peeling thin-skinned fruit and veggies because they carry so much nutrition in their skin, so I add the peaches to the pie with their skin and all. You won’t be able to tell the difference! All you need to do to make the filling is mix the pitted, sliced peaches in a bowl with sugar, lemon juice, cinnamon and flour. A seasonal dessert. Peaches are at their peak all through summer and fruits are at their tastiest – and healthiest – when they are seasonal. If you bought more peaches than you can handle and they are all ripening together, there’s no better dessert to use them up in. If you also have some berries that need using up, you can try baking them up in this yummy vegan peach berry pie. Classic presentation. I love a good lattice crust or other fun crusts when I make pies like my vegan rhubarb pie and vegan strawberry pie. But I keep it simple for this classic peach pie and make a plain covered crust with a fluted edge. It looks lovely and is so much more beginner-friendly. Soy-free, nut-free recipe. You can make the recipe gluten-free by using a gluten-free crust and by using cornstarch in the peach pie filling instead of all purpose flour.
How to choose the best peaches for peach pie
Don’t sweat the variety of peaches for the pie; my rule of thumb is to use peaches that you would love to eat fresh. The peaches should be firm and, when held to your nose, should have a lovely, peachy aroma. Don’t buy bruised peaches or peaches with brown spots. The peaches should be perfectly ripe. Under-ripe peaches will not soften in the oven. You can use peaches that are overripe but you could end up with a runny filling and the peaches won’t hold their shape after baking. To make under-ripe peaches ripen a little faster, place them in a brown paper bag, close loosely, and let the peaches stand in a warm spot like the kitchen countertop for a couple of days.
How to make vegan peach pie
Serving suggestions
You don’t need to top this peach pie with anything for it to taste wonderful–it is exquisite as is and that’s how we like to eat it. But if you like some ice cream with your pie, heap on a dollop or two of vegan vanilla ice cream atop each slice. You can also serve the pie with vegan whipped cream. Check to get new recipe updates by email.
Storage
Refrigerate: Store the vegan peach pie in the fridge, covered, for up to five days. Freeze: Pies freeze remarkably well and this peach pie is no exception. Wrap the pie tightly in freezer wrap and store in the freezer for up to four months. Thaw thoroughly and reheat in oven before serving. You can freeze the whole pie or individual slices.
More delicious vegan fruit pies
Recipe card
