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Peach Pie

 

My dad and I have this ongoing thing about peach pie. I have no idea how it started or where it came from but we put on our best down home southern accents (very lame considering we were both born and raised in the Canadian prairies) and praise our love of peach pie. It goes like this:

Dad: “Heeeeeey Meg. Do you loooooove peach pah?”

Me: “Oh daddaaay, you know that I loooove my good’ole peach pah”.

Dad: “I gotta get me somma dat peach pah”.

Me: “Notta worry, ma man. I’m gonna make some sweeeeet as sweet can be peach pah”.

Dad: “Good thing ’cause I looooooove peach pah”.

The thing about these silly shenanigan is that I am pretty sure, up until I whipped up this delight, I had never had peach pie before in my life. What I did know is that around the end of August everyone and their mother’s lover were emailing me asking for a gluten-free vegan pie crust recipe. Over the past weekend at the veg fair, I was a last minute sit-in for a panel discussion on vegan baking and one of the questions was about our greatest baking achievement.

This my pie lovers, is my greatest baking achievement. This is a gluten free vegan pie recipe that uses only whole, natural goodies. None of that grossitating vegan shortening or margarine. No sirrreee. 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. Keep in mind that this peach pie recipe can be adapted for any kind of pie you like. But come on now, who doesn’t Loooooove Peach Pah!


Just Sweet Enough Pie Filling

5 cups fresh peaches (or fruit of choice) sliced thinly.
3 Tbs arrowroot starch
pinch of sea salt
1 tsp cinnamon
2 tsp vanilla extract
2 Tbs sucanat

  • Combine dry ingredients until well mixed
  • Combine all ingredients together and set aside.

The Gluten-Free Vegan Pie Crust Miracle
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)
pinch of sea salt
1/4 cup coconut oil
1/4 cup grapeseed oil
2 Tbs sucanat (or preferred natural sugar)
1/2 cup icy cold water
4 tsp cider vinegar

  • Lightly oil a 10 inch pie pan
  • In a bowl, combine you flour blend, 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.

Pie Construction

  • 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 mins. (I don’t know why but one of the recipes that inspired this one suggested it)
  • Pre-heat oven to 350
  • Bake the pie in the oven for about 30 mins
  • 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!

Question Of The Day: Obviously- What is your all time favourite kind of pie?

23 responses to “Peach Pie”

  1. Leesie says:

    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)

  2. Metta says:

    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.

  3. jamie says:

    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.

  4. Alex says:

    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…

    Thanks Meghan!

  5. Samantha Angela @ Bikini Birthday says:

    What’s the texture of that crust like? Is it flaky like a crust make with cold butter?

  6. Carolina says:

    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!

  7. Beth says:

    Love your site (which I just discovered, guess I’m behind the times…) and I love this great recipe for peach pie!! Looks amazing! : )

  8. patricia says:

    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?
    Thanks!

    Patricia

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      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.

  9. Willow says:

    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…

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      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.

  10. Ashley says:

    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.

  11. Alisa says:

    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.

    If you love chocolate, check out gluten-free, dairy-free, sugar-free recipes at http://antioxidantbuzz.wordpress.com/

    :)

  12. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Peach pie, vegan and gluten free…yup it can be done! And so tasty too http://t.co/hM7MQl5T

  13. nourish tea (@NourishTea) (@NourishTea) says:

    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

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