I had never actually eaten peach pie until I made it myself. What I did know is that around the end of August everyone was emailing me asking for a gluten-free vegan pie crust recipe. When you combine my pie crust creation with the sweet seasonal filling, what you end up with is a very solid gluten-free and vegan peach pie.
This my pie lovers, is a great baking achievement. This is a gluten-free vegan peach pie recipe that doesn’t rely on vegan shortening or margarine. And since I made it, you can bet that it easy to follow. And you can bet that since I made it, I also had 106 other things going on in the kitchen.
Yep – I was making all kinds of jams while simultaneously creating a pie. If you’re interested in jam-making, check out my famous blueberry jam and raspberry jam recipes. Love those berries!
Keep in mind that this vegan peach pie recipe can be adapted for any kind of pie you like. Try:
The gluten-free vegan pie crust is fairly versatile too, so you could go savory with a pot pie filling you like.
I hope you enjoy this peach pie as much as my family did!
Gluten-Free and Vegan Peach Pie
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
For The Just Sweet Enough Pie Filling
- 5 cups fresh peaches (or fruit of choice), sliced thinly
- 3 Tbsp arrowroot starch
- 2 Tbsp coconut sugar, or dry sweetener of choice
- 1 tsp cinnamon
- Pinch of sea salt
For The Gluten-Free Vegan Pie Crust
- 2 cups gluten-free flour of choice (I used 1 cup of brown rice, 1/2 cup sorghum and 1/2 cup chickpea)
- 2 tsp guar gum (could also use xanthan if you have it)
- 2 Tbsp coconut sugar (or preferred natural sugar)
- Pinch of sea salt
- 1/4 cup coconut oil
- 1/4 cup grapeseed oil
- 1/2 cup icy cold water
- 4 tsp apple cider vinegar
- First, make the filling: combine all ingredients together in a large bowl and set aside.
- Lightly oil a 10 inch pie pan.
- In a bowl, combine your flours, guar gum, sea salt and sugar choice.
- In a small pot, melt coconut oil just until liquid. Add liquid coconut oil to cold water with cider vinegar and grapeseed oil, stirring to combine well.
- Pour oil mixture into dry ingredients and get on in there with your hands until well mixed (but let’s not over-do it here). Dough will be a little moist.
- Divide dough in half and keep one half covered with a cloth (to keep it from drying out).
- Roll out the other half between two sheets of parchment.
- Carefully place the dough in the pie plate. And I mean carefully. This stuff might tear a little, but it’s the underside so no one will see it anyway.
- Fill crust covered pie plate with peach/fruit mixture.
- Roll out the second ball of dough and cover the pie. Use your artful skills to pinch the edges how you like them. Make those fun little slits in the top of your pie to let the steam out.
- Chill pie in the freezer for 30 minutes. While the vegan peach pie is chilling, preheat the oven to 350 degrees.
- Bake the pie in the oven for about 30 minutes. If you wish, you can then remove pie from oven and brush with a little maple syrup.
- Return to oven for another 15 minutes until pie is golden delicious!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Keywords: pie, gluten-free pie, vegan pie, peach pie, vegan peach pie, gluten-free peach pie, gluten-free pie crust, gluten-free vegan pie crust
What is your all-time favourite kind of pie?
23 responses to “Gluten-Free and Vegan Peach Pie”
I’m constantly amazed at the recipes you come up with, Meghan. This sounds scrumptious…and ohhh look at that pie perfection in your oven! Except for teff flour, I’ve never had or used any other types of gluten free flour. Oh, and did I say I love pich pah? why ya-es! Thanks for sharing your love in the kitchen ;o)
Amazed with my recipes? That makes two of us. I am always shocked that they turn out.
My grandmother made a plum pie when I was 10 that I still think about (19 years later!). My mouth is watering at the thought of it.
Thanks for the pie crust recipe, it’s probably the simplest GF crust I’ve seen.
Simple… just how we role in this kitchen. Now I want to pick up a basket of plums and make it plum style.
Pumpkin pie! Once a year on thankgiving. Other than that, not much of a pie person. I like crisps better; apple, peach, you name it….if it has crispy goodness on top, i like it :O)
I will try your crust recipe when I make my thanksgiving pumpkin pie, it looks great.
You could totally make this one and instead of laying more pie crust on top, just add crumble topping. Best of both worlds.
Sounds good! Thanks for the idea :O)
I loooooove blueberry pie- My grandma’s of course!
I seriously can’t wait to try this recipe. If I didn’t have to work today, I would start making it immediately. It will have to wait until tomorrow and boy am I excited!!!
Or maybe I’ll just call in sick…
What’s the texture of that crust like? Is it flaky like a crust make with cold butter?
Nope. Not flakey like cold butter/shortening/lard. But it held together so there’s that.
So far all the recipes I’ve tried from your site have not failed…deeelicious! This is next on my list. Only thing…I find it hard to find flours such as brown rice, and others you use in some recipes; is it possible to just grind the brown rich, or chick peas in the food processor or coffee grinder to create my own flour? Do you think it would turn out as great as the picture looks? Thanks!
I love hearing that!
Love your site (which I just discovered, guess I’m behind the times…) and I love this great recipe for peach pie!! Looks amazing! : )
Hi Mehgan! Excellent site!
Might I use sesame oil and olive oil instead of grapeseed and coconut oil?
Maybe the flavor changes, do you think it will be fine to hold the dough?
Another question, does it work with almond butter?
I have found the coconut oil/grapeseed combo works best to replicating butter in baking. I can’t predict how a coconut oil/sesame combo + almond butter would work but try and let me know. Would love for you to share your experiment with my sweet readers.
I made this the other night, with a few alterations based on what I had one hand: spelt flour, xanthan gum and a mix of olive and walnut oil. Made two crusts, but only used one for a simple thin sliced apple tart. It was wonderful! I am always searching for vegan crusts using more whole grains. This definitely goes on the ‘keeper’ list.
I froze the other crust (rolled flat) and so will report back on how it does after thawing…
Amazing! One word of warning though- walnut oil really should be heated. It’s an omega 3 and these oils are not meant to be cooked with. Just something to keep in mind next time.
Made this crust today and it was super easy!! Rolled out really nicely and baked wonderfully! I’ve never made pie and I love that the first one I’ve ever made is gluten free and vegan.
Wahooooo! Save me a slice Ash
I loooove all pies…so long as their healthy and homemade. Looks like that one is made with a lot of love! Your recipe for pie-crust sounds delicious…can’t wait to try it out, coconut oil does wonders.
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Peach pie, vegan and gluten free…yup it can be done! And so tasty too http://t.co/hM7MQl5T
Sounds/looks so good!! RT @meghantelpner: Peach pie, vegan and gluten free…yup it can be done! And so tasty too http://t.co/Af1eaDMh