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.
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.
- 3 peaches , peeled and sliced (or use tinned peaches**)
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
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
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
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
*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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.