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:

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
• Sweet Potato Pie
• Apple Galette
• Lemon Tart

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

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. 

4.6 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

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

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Calories: 210kcal

Author: Rhian Williams

Ingredients

For the pastry:

• 30 g (1/8 cup) coconut oil
• 75 g (2/3 cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 75 g (2/3 cup) 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 (1/4 cup) 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

Instructions

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

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*

Fat 13g20%

Saturated Fat 5g25%

Sodium 16mg1%

Potassium 122mg3%

Carbohydrates 22g7%

Fiber 3g12%

Sugar 10g11%

Protein 3g6%

Vitamin A 185IU4%

Vitamin C 3.7mg4%

Calcium 33mg3%

Iron 1mg6%

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

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