This Gluten-Free Vegan Peach Pie has a crispy, flaky crust and is filled with sweet, juicy peaches and topped with a buttery, nutty crumble topping. You can use fresh peaches to make the perfect dessert for summer entertaining, or tinned ones for Thanksgiving!
Why you’ll love this Peach Pie:
- It has a crispy, flaky, buttery pie crust
- It’s filled with sweet, jammy peaches
- It’s subtly spiced
- The filling is not soupy and the pie doesn’t fall apart
- The crust does not get soggy
- It’s topped with a crunchy, salty-sweet crumble
- The pie crust doesn’t require chilling
- You don’t need to use a rolling pin or a floured surface – just press the crust in with your fingers
- There’s no pre-baking required
- You can use one bowl to make the pastry crust, the filling and the crumble topping – no need to wash in between
- It’s undetectably vegan and gluten-free
- It’s refined sugar free and relatively healthy
- Tastes great warm out of the oven with a scoop of ice cream, or can be served cold with yogurt for breakfast
- It’s versatile and can be enjoyed all year round – use fresh peaches in summer, or tinned ones for Thanksgiving!
How to make this Gluten-Free Vegan Peach Pie:
- Make the dough and place it into a greased pie dish
- Use your fingers to carefully press it across the bottom and up the sides of the dish (make pretty pattern around the edges if you like)
- Mix together the ingredients for the filling and place it in the pastry crust
- Make the crumble topping and sprinkle it over the top of the peaches
Then just bake and it’ll be ready to eat!
Tips for making this Peach Pie:
- When making the pastry crust, add the water a little at a time until you end up with a firm dough – don’t add it all at once in case the dough ends up too wet
- You can substitute the gluten-free flour in the pastry or the crumble topping with rice flour, or normal plain flour if not gluten-free
- Make sure to grease the pie dish so that the crust doesn’t stick to it
- It will work with either fresh or tinned peaches
- When using fresh peaches, I like to peel them first for a super soft and silky texture
- You can swap the peaches for any other similar fruit such as nectarines, plums, apricots or cherries
- You can substitute the pecan nuts in the crumble topping with any other nuts such as almonds, walnuts or pistachios
Equipment you’ll need to make this Gluten-Free Vegan Peach Pie:
- glass mixing bowl – for mixing together the ingredients for the pastry, the filling and the crumble topping – you can use the same bowl for all three, no need to wash in between
- pie dish – I used a 20.5 cm/8 inch pie dish
How long does this Peach Pie keep for?
Although this pie does taste best when fresh, it keeps covered in the fridge for a few days. It’s delicious eaten warm out the oven or cold from the fridge.
More Gluten-Free Vegan Pie recipes:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Peach Pie
For the pastry:
For the filling:
- 3 peaches , peeled and sliced (or use tinned peaches**)
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
For the pastry:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
- You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
- Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish
For the filling:
- Place all the ingredients for the filling in the same bowl (no need to wash it) and mix well
- Place the filling in the pastry crust
For the crumble:
- Place all the ingredients for the crumble in the same bowl (no need to wash it) and mix well until you get a fairly crumbly but moist mixture
- Use your fingertips to break up the crumble mixture and sprinkle it over the top of the peaches
- Bake in the oven for 45 minutes, or until the pastry crust is firm to the touch and the crumble topping is golden brown and crispy
- Leave to cool slightly before cutting
- Tastes best when fresh, but keeps covered in the fridge for up to a few days
TIPS FOR MAKING THIS PEACH PIE:
- When making the pastry crust, add the water a little at a time until you end up with a firm dough - don't add it all at once in case the dough ends up too wet
- Make sure to grease the pie dish so that the crust doesn't stick to it
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