Vegan Peach Pie with Crumble Topping
Peach season is the best season because of this pie. With a crisp, crumble topping, only a single pie crust is needed making this recipe has fuss-free as it is delicious.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 pie 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Single Piecrust
1 1/2 c all purpose flour
2 tsp sugar
1/2 tsp salt
1/3 c vegan butter, cold
3 tbsp non-hydrogenated shortening, cold
3 tbsp ice water
Filling
8 medium peaches, peeled and sliced
1 tbsp lemon juice
1/4 c sugar
2 tbsp all purpose flour
1 tsp cinnamon
Crumble Topping
1/2 c all purpose flour
1/2 c brown sugar
1/2 tsp cinnamon
1/2 c vegan butter
Instructions
- Make the Piecrust: In a large bowl whisk together all purpose flour, sugar and salt. Cut cold butter and shortening into flour mixture. Using a pastry cutter, work mixture until it has a homogenous, pebbly consistency. Using a wooden spoon, stir in ice water one tbsp at a time until the dough starts to come together. Use your hands to form it into a ball. Wrap in plastic wrap and place in the refrigerator until ready to use, at least 1 hour.
- Par Bake the Crust: Preheat oven to 375 degrees F (190 C) and grab a 9 inch pie pan. Set aside. Remove pie dough from refrigerator and place on a well-floured surface. Remove plastic wrap. Roll out into a 10 to 11-inch circle that is about 1/8 inch thick. Using the rolling pin, carefully transfer dough to prepared pie dish. Trim excess dough and crimp the edge of the crust using your index finger. Scrunch up a small sheet of parchment paper, open it up and place it into the unbaked pie shell. Fill with ceramic pie weights. Place pie pan in preheated oven and bake for 15 minutes. Remove from oven and allow to cool slightly.
- Prepare the Filling: Prepare the filling while the crust cools. Add prepared peaches to a large bowl. Coat peaches in lemon juice to help prevent browning. Sprinkle peaches with sugar, all purpose flour and cinnamon. Stir gently until peaches are well-coated with all of the ingredients. Pour peaches into the pie dish on top of the partially baked crust.
- Make the Streusel: In a large bowl whisk together quick oats, all purpose flour, brown sugar and cinnamon. Cut vegan butter into mixture using a pastry cutter until ingredients reach a crumbly consistency. Sprinkle evenly over the top of the peaches.
- Bake: To protect the edges of your crust from burning, place a crust protecter over the top of it before baking or wrap the crimped edges in tin foil. Place uncooked peach pie on the center rack of your preheated oven and bake 55-65 minutes. Allow pie to cool for at least an hour before serving.
Notes
*Pie will keep in an airtight container stored at room temperature for 2-3 days.
Find it online: https://censoredbaker.com/vegan-peach-pie-with-crumble-topping/
