Dairy-Free Vegan Peach Pie

Vegan peach pie
Gentl and Hyers / Getty Images
Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 8 to 10 servings
Yield: 1 pie
Nutrition Facts (per serving)
264 Calories
9g Fat
44g Carbs
3g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 264
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 199mg 9%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 9%
Total Sugars 23g
Protein 3g
Vitamin C 6mg 28%
Calcium 17mg 1%
Iron 1mg 7%
Potassium 206mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing is quite as comforting during the summer months as the smell of a peach pie cooling on the windowsill. This vegan version is prepared with fresh peaches, but if these are not available, feel free to substitute with frozen peach slices or unsweetened canned slices.

Ingredients

  • 1 recipe dairy-free pie crust

  • 5 1/2 cups fresh peeled peach slices

  • 1 teaspoon lemon juice

  • 1/3 cup all-purpose flour

  • 3/4 cup unrefined cane sugar, or white granulated sugar, plus more for sprinkling

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 2 tablespoons plain dairy-free soy milk, for brushing

Steps to Make It

  1. Gather the ingredients.

  2. Lightly grease a 9-inch pie plate with dairy-free soy margarine.

  3. Roll out half of the dairy-free pie dough, and fit into the pie plate. Using your fingers, create a crust around the edge. Place the pie plate, uncovered, in the freezer for 15 minutes.

  4. Preheat the oven to 400 F.

  5. Place the peaches in a large mixing bowl, and toss with the lemon juice.

  6. In another small bowl, sift together the flour, sugar, cinnamon, and salt.

  7. Toss over the peaches and mix gently until evenly incorporated.

  8. Pour the mixture into the prepared pie crust.

  9. Roll out the remaining dairy-free pie dough and fit over the top of the pie, folding the edges under. Using your fingers or a fork, flute the edges to seal.

  10. Lightly brush the top crust with dairy-free soy milk and sprinkle with sugar.

  11. Bake for 10 minutes, then turn down the heat to 350 F and bake for 30 to 35 minutes more.

  12. Allow the pie to cool on a wire cooling rack. Serve warm or cold.

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