Dairy Free Peach Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Juicy peaches, sugar, cornstarch, and a warm hit of cinnamon and nutmeg cook down into a glossy, jammy filling that's the real star here, spooned into a golden, flaky double crust. That crust bakes up crisp and shatters at the edges, with a lattice of steam vents that let the fruit bubble through as it browns. Fresh lemon juice keeps the peach flavor bright rather than cloying, while a full two to three hours of chilling and resting time means every slice sets clean instead of running all over the plate. A sparkle of coarse sugar on top gives the finished pie that classic bakery-case crunch. It's a beautiful, old-fashioned peach pie to bake for a summer gathering, and it's a great pick for anyone keeping their kitchen dairy free.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6–8 tbsp ice water

For the filling

3 lbs fresh peaches (about 6–7 medium), peeled, pitted, and sliced ¼-inch thick
⅔ cup granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For finishing

2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp coarse sugar or granulated sugar

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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