Last updated - ; Published - By Rhian Williams 6 Comments
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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, jammypeaches
- It's subtly spiced
- The filling is not soupyand 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 bowlto 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 itinto 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 timeuntil 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 a20.5 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
- Pecan Pie Bars
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! 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 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free peach pie, gluten-free vegan pie, vegan peach pie
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 8
Calories: 210kcal
Author: Rhian Williams
Ingredients
For the pastry:
- 30 g (⅛ cup) coconut oil
- 75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 75 g (⅔ cup) ground almonds (almond meal) *
- 7 tablespoons water
For the filling:
- 3 peaches , peeled and sliced (or use tinned peaches**)
- 2 tablespoons coconut sugar
- ½ teaspoon ground cinnamon
For the crumble:
- ½ teaspoon ground cinnamon
- 3 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 30 g (¼ 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 ½ 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 timeuntil 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 210Calories 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.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.
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Reader Interactions
Comments
Rafaela
Wow! Delicious recipe and amazing photos. Love peach pie! 🍑Reply
Rhian Williams
Thank you so much!
Nicole
This looks amazing and super easy! Can't wait to try it 🙂
Can I use vegetable oil instead of coconut oil? And can I use normal sugar instead of coconut sugar?
Just thinking about what I already have in the pantry but of course coconut sugar will make it healthier.Reply
Rhian Williams
Thank you so much! Yes vegetable oil and normal sugar will work. Hope you love it would love to hear how you get on 🙂
Maria
I have a few special occasions coming up within the next few weeks and I think this is exactly what I need to impress non-vegan family and friends 🙂 fantastic recipe!
Reply
Rhian Williams
Yay so happy to hear that, thank you! I hope you'll like it!
