Gluten Free Vegan Peach Pie

Total time3 hr 5 min

Prep time40 min

Cook time55 min

Juicy peaches, sliced thin and tossed with cinnamon and a whisper of ginger, get their natural juices coaxed out with a touch of lemon and sugar before they're piled into a double crust that bakes up deep golden and flaky. Cornstarch thickens the filling into that perfect jammy-but-not-runny texture, so every slice holds its shape instead of pooling on the plate. A brushed-on finish of plant-based milk and a scatter of sugar give the top crust that classic bakery-style shine and crunch as it bubbles through the vented slits in the oven. This is a lattice-topped, from-scratch pie in every sense — the kind of centerpiece dessert that makes a kitchen smell like late summer. It's a wonderful option for a gluten free table, letting everyone at dessert time dig into the same golden, peach-stuffed slice. Let it cool fully before cutting so the filling sets up clean, then serve with a scoop of something cold if you're feeling extra.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp organic cane sugar
1 tsp salt
1 cup vegan butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 lbs fresh peaches (about 6–7 medium), peeled and sliced ¼-inch thick
¾ cup organic cane sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp salt
2 tbsp vegan butter, cut into small pieces

For the topping

2 tbsp plant-based milk
1 tbsp organic cane sugar

Instructions

1
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.
2
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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