Gluten-Free Vegan Peach Pie

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:

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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:

• Apple Pie
• Strawberry Pie
• Coconut Cream Pie
• Lemon Pie
• Blueberry Pie
• Cherry Pie
• Pecan Pie

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.

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Gluten-Free Vegan Peach Pie

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

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. 

Course: Dessert

Cuisine: American

Keyword: gluten-free peach pie, gluten-free vegan pie, vegan peach pie

Servings: 8

Calories: 210 kcal

Author: Rhian Williams

Ingredients

For the pastry:

• 30 g coconut oil
• 75 g gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 75 g ground almonds (almond meal) *
• 7 tablespoons water

For the filling:

• 3 peaches , peeled and sliced (or use tinned peaches**)
• 2 tablespoons coconut sugar
• 1/2 teaspoon ground cinnamon

For the crumble:

• 1/2 teaspoon ground cinnamon
• 3 tablespoons coconut sugar
• 1 tablespoon coconut oil
• 30 g pecan nuts , roughly chopped (or sub almonds, walnuts or pistachios)
• 3 tablespoons gluten-free flour (or sub rice flour, or plain flour if not gluten-free)
• 1 teaspoon water

Metric - US Customary

Instructions

For the pastry:

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
2. 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!
3. 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
4. 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:

1. Place all the ingredients for the filling in the same bowl (no need to wash it) and mix well
2. Place the filling in the pastry crust

For the crumble:

1. 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
2. Use your fingertips to break up the crumble mixture and sprinkle it over the top of the peaches
3. 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
4. Leave to cool slightly before cutting
5. Tastes best when fresh, but keeps covered in the fridge for up to a few days

Recipe Notes

*You can alternatively use almond flour

**If using tinned peaches, use approx 1 1/2 400g (14oz) tins of peaches

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.

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

Nutrition Facts

Gluten-Free Vegan Peach Pie

Amount Per Serving

Calories 210 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 5g 25%

Sodium 16mg 1%

Potassium 122mg 3%

Total Carbohydrates 22g 7%

Dietary Fiber 3g 12%

Sugars 10g

Protein 3g 6%

Vitamin A 3.7%

Vitamin C 4.5%

Calcium 3.3%

Iron 5.5%

* Percent Daily Values are based on a 2000 calorie diet.

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