Vegan Peach Pie
Few things signal the height of summer like a bubbling, golden peach pie cooling on the counter, and this one serves 8 with absolutely nothing from the animal kingdom in sight. The crust comes together with cold vegan butter worked into flour until it's all shaggy, crumbly perfection — the same technique that gives traditional pie dough its flaky layers, just without the dairy. A splash of plant-based milk brushed over the top before baking gives the crust that gorgeous deep-golden finish you'd expect from any classic version. The filling leans on three pounds of fresh peaches tossed with cinnamon, ginger, lemon juice, and cornstarch, so it sets up beautifully without any eggs or gelatin to worry about. Letting the peaches macerate for 15 minutes before they go into the shell is a small step that makes a real difference — the juices meld with the cornstarch and spices into something almost jammy and deeply fragrant. Baking it in two stages, starting hot and then dropping the temperature, ensures the crust cooks through while the filling has time to bubble and thicken properly. Cool it the full two hours before slicing and you'll be rewarded with clean, luscious wedges that hold their shape and taste like peak-season fruit at its very best.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 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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