Golden, flaky pastry wraps around a juicy filling of fresh peaches tossed with cinnamon, ginger, and a touch of lemon for brightness, then baked until the crust turns deep golden brown and the filling bubbles through the vents. The dough comes together with cold vegan butter worked into the flour for that classic tender, layered crust, and a brush of plant-based milk on top gives it a beautiful sheen and a light crackle of sugar. Letting the peaches rest with sugar and cornstarch before baking means the filling sets up thick and glossy rather than runny, so every slice holds its shape. This one bakes low and slow after that initial high-heat blast, giving you a crust with real structure and a filling that's soft but not soupy. It's a comforting, old-fashioned pie that happens to fit neatly into a dairy free spread, no one at the table will know the difference. Cool it fully before slicing for the cleanest cut and the best texture.
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Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Drizzle in 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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