Peach Pie – Gluten Free, Vegan

This Peach Pie is filled with fresh peaches and topped with the most delicious crumble topping. It’s gluten free, vegan, refined sugar free, and tastes amazing!

I love making homemade pies. There is just something so rewarding about serving a pie that you made from scratch!

My dad’s birthday was coming up so I decided it was finally time for me to figure out how to make a peach pie since it’s his all time favorite dessert.

So I started researching how to make traditional peach pies.

I already had an awesome gluten free pie crust recipe courtesy of Megan over at “Allergy Free Alaska“. It’s seriously the best gluten free pie crust you are going to find!

So I just needed to figure out how to make the filling.

As I was researching, I came across the idea of a peach crumble pie, which is basically a peach pie with a crumble topping instead of another pie crust on top.

This idea got me thinking about how my gluten free Dutch Apple Pie recipe is basically the exact same thing, just with apples.

So why not make that exact recipe with peaches? I thought that would at least be a great place to start.

Turns out it was a great place to start and great place to finish because it worked perfectly!

The crust is so “buttery” and flaky and the filling is the perfect flavor combination of peach and warm spices.

I also love the crumble topping on this pie. I feel like it adds so much flavor and texture to the pie that you wouldn’t normally get from a pie crust topping.

My dad was thrilled when I brought this peach pie over for his birthday. He said it was his favorite dessert I’ve made for him to date which is a pretty big deal!

So let’s talk about how you make this vegan and gluten free peach pie!

VEGAN AND GLUTEN FREE PEACH PIE RECIPE INGREDIENTS:

For the gluten free pie crust, you will need:

• Oat flour: sorghum flour may also be used
• Millet flour
• Arrowroot starch/flour
• Brown rice flour
• Xanthan gum
• Salt
• Vegan butter: I use “Earth Balance Vegan Buttery Sticks”
• Apple cider vinegar
• Cold water

For the gluten free peach pie filling, you will need:

• Peaches
• Coconut sugar: brown sugar can be used instead
• Corn starch: arrowroot starch can also be used
• Cinnamon
• Nutmeg
• Lemon juice

For the gluten free peach pie crumble topping, you will need:

• Vegan butter: I use “Earth Balance Soy Free Vegan Buttery Sticks”
• Gluten free all-purpose flour: I use “Better Batter“
• Coconut sugar: brown sugar can be used instead

HOW TO MAKE VEGAN GLUTEN FREE PEACH PIE:

To make the gluten free pie crust:

1. Combine dry ingredients: In a large bowl, whisk oat flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and salt.
2. Cut in vegan butter: Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
3. Add liquid ingredients: Add apple cider vinegar and cold water and mix until a dough is formed.
4. Roll out the dough: Place the dough onto a floured piece of parchment paper and roll into a 12″ round. Flour the top of the dough as needed to avoid sticking.
5. Place dough in the pie plate: Place the dough into a 9 inch pie plate. It’s easiest if you drape the dough over the rolling pin and gently place into the dish.
6. Crimp edges: Leave about 1/2″ of dough for the edges and crimp the edges.
7. Preheat oven: to 400°F.

To make the gluten free peach pie filling:

1. Combine all ingredients: Mix all filling ingredients in a large bowl and stir to evenly coat the peaches.
2. Add filling to pie plate: Pour the peach mixture into the pie crust.

To make the gluten free peach pie crumble topping:

1. Combine Ingredients: In a medium bowl, cream all topping ingredients together until course crumbs are formed. I find this easiest to do with a fork or my hands.
2. Top the peaches: Crumble the topping mixture evenly over the peaches and pat down gently to set.

Bake and Cool:

1. Bake for 45-55 minutes until the crumb topping is a deep golden brown.
2. Allow the pie to cool for at least 3 hours to allow the filling to thicken up.  I like to cool the pie in the refrigerator to make sure the filling is extra sturdy.
3. Cover the pie and store in the refrigerator for up to 5 days.

♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥

Print

© Just What We Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

SHOP THIS RECIPE:

LOOKING FOR MORE DELICIOUS GLUTEN FREE PIE RECIPES? CHECK OUT SOME OF MY FAVORITES BELOW!

Dutch Apple Pie

Strawberry Lemon Hand Pies

Pumpkin Pie Bites