A brown sugar vegan peach pie, with plenty of juicy peaches and a sweet, flaky brown sugar pie crust!
Did you notice the general lack of pies around here? For someone who loves to bake, I certainly don’t have a lot of pie recipes up my sleeve. Truth be told, part of the reason is that the end crust part is my least favorite (I think I’m in the minority here) and if it doesn’t have any filling, I’m not interested in it. Who wants to gnaw through a hunk of crust that doesn’t have any fun filling on it? Not me! Solution: Sprinkle a couple tablespoons of brown sugar on the crust before baking. Pie perfection!
So, I solved that problem with this brown sugar vegan peach pie! This is technically a galette, or more of a free-form pie situation, but I’m calling it a pie because really all that is missing is the pie plate. The best part about this vegan peach pie is that it doesn’t involve all the blind baking, pre-baking or pie weights that normal pies usually do, it’s way more straightforward and more of a get-pie-into-my-mouth-faster kind of dessert.
I did a lot of testing with the crust of this peach pie and trust me, the solid coconut oil is essential to making sure the crust comes out correctly. Since it’s been in the 90s here in the Midwest lately (bad news for a sweaty person like me), my coconut oil hasn’t been solid since August. I used it, figuring everything would come out fine in the end (see also, I’m impatient and didn’t want to stick it in the fridge and wait for it to harden), but the vegan pie crust dough turned out very runny and couldn’t be rolled out without breaking at ALL. So, take my 5-7 failed times of making the pie crust, your coconut oil needs to be solid and you should for sure wait for it to chill in the fridge for at least 30 minutes. The recipe says an hour, but if you are like me and don’t want to wait, 30 minutes should get it solid enough to roll out without issue. Also be very careful when transferring the dough to the baking sheet. The reason this crust is SO flaky and lovely is that it’s pretty delicate. I used a spatula and a lot of not thinking about it too much to transfer the dough over. The good news is that the pie dough is pretty forgiving, so if it breaks, you can patch it back together and just call it ‘rustic’. Who is going to turn down pie anyway?
One last quick note about this vegan peach pie! If you are past peach season (which is closing in very quickly), you can easily sub in apples, since they are coming more into the season now. I wanted to squeeze one last peach recipe in and this one has actually been on my back burner for a year after attempting to make the crust gluten-free last year (didn’t work, still working on it!). Happy pie making!
A brown sugar vegan peach pie, with plenty of juicy peaches and a sweet, flaky brown sugar vegan pie crust recipe made with coconut oil!
For the dough:
- 1 1/3 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 5 tablespoons solid coconut oil
- 3 tablespoons olive oil
- 4 tablespoons cold water
For the filling:
To make the pie crust:
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and salt. Mix on low until combined. Add the coconut oil and olive oil and continue to mix on low until large crumbs start to form.
- Add the cold water 1 tablespoon at a time, until the mixture starts to hold together. The dough will start to hold together, but will not form a ball. Turn the dough out onto a countertop and form into a disc. Wrap tightly in plastic wrap and refrigerate for at least a hour.
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Dust a countertop with flour and roll out the chilled dough into a circle about 13 inches round. Trim off any of the ragged edges to make a clean circle. Carefully transfer the dough onto the prepared baking sheet.
To make the filling:
- In a large bowl, toss the peaches with the brown sugar, vanilla, cornstarch, cinnamon and nutmeg until fully coated.
- Transfer the fruit mixture to the prepared dough and spread evenly, leaving a 2-inch border around the dough. Lightly brush the crust with vegan egg wash and sprinkle with 1-2 tablespoons of added brown sugar.
- Bake for 30 minutes, until crust starts to turn golden brown. Let cool slightly before serving.
- The solid coconut oil is essential. Make sure it isn’t melted or liquid or the crust will not come together properly!