My Vegan Summer Peach Pie is rustic and delicate. Sweet and spiced. Light yet rich. Tart and buttery. I add a few unique flavor accents to my pie - a hint of cayenne and a dash of cinnamon. Butter (vegan!), spices, peaches - dessert heaven. And that flaky homemade crust? Easier than you think. So grab a bag of fresh summer peaches, pull on an apron - and dust some flour on your nose. It's summer pie baking time!
V I D E O. And please check out my latest how-to video! I show you step-by-step how to make this pie crust and filling. This video was quite the adventure to create! But I hope it will help you in your pie making process - so enjoy!...
THE VIDEO (recipe below)...
More of Kathy's Cooking Videos.
Spicy Pie. My favorite twist on "peach pie" is to add in spice - almost like a cinnamon-y apple pie. The sweet, tender peaches are coated in a light, spicy warmth that makes them sing.
Fresh peaches float on the par-baked crust. Ready for the top layer and a good 50 minutes in the oven..
No need to remove the peach skin. Those skins add so much color, texture and nutrients!..
Kathy's Summer Peach Pie
1 vegan pie crust - recipe
Filling:
3-4 peaches, roughly diced and sliced
⅓ cup soy milk
1 tablespoon corn starch or arrowroot powder
⅓ cup sugar or maple syrup
½ teaspoon cayenne
½ teaspoon cinnamon
⅓ cup lemon juice
2 teaspoon real vanilla extract
¼ cup melted butter - cubed
Pie Crust:
2 cups white flour
½ teaspoon baking powder
1 tablespoon sugar
1 cup vegan butter, cubed
⅓ cup soy milk
⅓ cup water
extra flour for dusting/pressing out
Directions:
*see video for complete how-to*
1. Crust. Use my technique in video to mix up the pie crust. Press out ½ of the dough into pie dish. Bake at 350 for ten minutes.
2. Peaches. Fold the peaches into the filling ingredients.
3. Pull the crust from the oven and pour in peaches. Dot with your ¼ cup cubed butter. Grab chilled dough (other half) and roll out. Slice into strips. Arrange on top.
4. Bake at 350 for 55 minutes. Cool. Serve warm.
Leftover peaches? Make an easy vegan peach crisp
summer in a pie..
Rustic Pie. Perfection need not apply.
Julia Ralston says
My first attempt at a homemade crust. Your recipe is so easy. I love the technique of putting the crust into the dish, instead of rolling it out. So easy. I did add some strawberries to the peaches, this turned out to be really tasty. Thank you for the video step by step. Did I mention that this was so easy?
Liz says
I know that this post is 2.5 years old, but if you ever check the comments for older posts, can you tell me where you got that ADORABLE order ticket plate? It is SO cute!
Dazzle59 says
So funny about your cat. Years ago, I had a sweet kitty who was crazy about mashed-up chickpeas. Every time I'd use my manual can opener to open a can of food, she'd come running in the hopes it was chickpeas. It is because they smell slightly fishy? Gosh I still miss her.
Dige Perez says
Instead of soy milk, is coconut milk,rice milk,almond milk, ok as a subsitute. My Daugther is allergic to soy milk. I am making your peach pie recipe for BBQ THIS WEEKEND..Thank you.
Juniper says
Do you think substituting butter for coconut oil would be okay? I need it to be vegan
Kathy Patalsky says
I have used vegan butter and yes that works - the one issue is that vegan butter is salted and coconut butter is not. As with any substitution, you may need to adjust the ingredients a bit.
Jenn p. says
I REALLY want to make this pie tomorrow but, I cant eat soy. Which milk alternative would you suggest for pie crust...rice milk, almond milk, or oat milk??
catering Fort Lauderdale says
Indeed, there is a multitude of pie varieties but there is not doubt the peach pies are among the top favorites of most of us. The photos and instructions that you have shared are very helpful especially to those who want to try making their own peach pie at home. Thanks!