|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 2g||9%|
|Total Sugars 23g|
|Vitamin C 6mg||28%|
|*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.|
Our deliciously crispy and sweet vegan peach pie is a breeze to make and will convert all your non-vegan eaters with how well it rivals butter-based peach pies. If you need a dairy-free and egg-free dessert to cater to vegan friends or family, or because you abstain from eating milk or eggs for personal or dietary reasons, look no further. Nothing is quite as comforting as the smell of a peach pie and our version prepared with fresh peaches, sugar, spices, flour, and soy milk is simply perfect. Additionally, you need to have at hand a dairy-free pie dough, store-bought or homemade. If you have plenty of summer peaches, this is a great way of putting them to tasty use, but in a pinch use frozen peaches or drained unsweetened canned slices. Easy to prepare and quick to bake, the pie needs some time to cool off and set, so plan ahead and allow it to at least come down to a warm temperature before slicing. Serve with vegan vanilla ice cream or whipped coconut cream, for a decadent vegan treat.
If you are buying peaches just for the purpose of this recipe, be mindful that although all peaches are delicious, some are better than others when it comes to baking. Most peaches in supermarkets are freestone, which means that the pit is detached from the flesh, making it easier to slice and eat. Clingstones are peaches whose pit is attached to the flesh and are better eaten with your hands so you can rip and suck all the bits from around the pit. Yellow or white, freestones are firmer and thus better for baking. When buying, look for unblemished skins, firm texture that has a little give, and fragrant smell. Choose organic when possible, especially if you are eating the skin.
By default, our vegan recipe is dairy and egg-free but it does contain soy: we use soy milk to brush the top and most store-bought or vegan homemade pie doughs have soy margarine in them. If needed, use any other plant beverage of your choice, but choose one that is thick like soy, such as cashew, hazelnut, or full-fat oat milk.
Gather the ingredients.
Lightly grease a 9-inch pie plate with soy margarine or any plant-based vegan margarine.
Roll out half of the 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.
Preheat the oven to 400 F. Place the peaches in a large mixing bowl, and toss with the lemon juice.
In another small bowl, sift together the flour, sugar, cinnamon, and salt.
Toss over the peaches and mix gently until evenly incorporated.
Pour the mixture into the prepared pie crust.
Roll out the remaining 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.
Lightly brush the top crust with soy milk and sprinkle with sugar.
Bake for 10 minutes, then turn down the heat to 350 F and bake for 30 to 35 minutes more.
Allow the pie to cool on a wire cooling rack. Serve warm or cold.