Description
This reliable vegan recipe for Classic Fresh Peach Pie features an easy oil pie crust and a delicious, light peach pie filling using fresh peaches. Turn to frozen or canned peaches when fresh is not available. Make the recipe gluten-free by swapping out gluten-free flour.
Ingredients
Scale
Double Oil Pie Crust:
- 2 ½ cups all purpose flour
- ½ teaspoon salt (optional)
- 2/3 cup vegetable oil
- ½ – ¾ cup ice cold water
Fresh Peach Pie Filling:
- 6 cups sliced, fresh ripe peaches (about 10 medium peaches or 3 pounds; when fresh is out of season, use frozen or canned, drained peaches)
- ¼ cup organic cane sugar
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- To make Double Oil Pie Crust: In a medium bowl, add flour and salt and mix together.
- In a separate small bowl, add vegetable oil. Pour in ½ cup of the ice cold water and stir with a fork.
- Pour the oil-water mixture into the bowl with the flour and stir with a fork, adding additional ice cold water 1 tablespoon at a time until the pastry is moist and cohesive but not sticky when squeezed with your hand.
- Divide the pastry into two balls. Let chill for 15 minutes. Place each pastry ball between two sheets of waxed or parchment paper, and roll out with a pastry roller until it reaches about 12 inches in diameter.
- In a 9-inch pie pan, place one rolled pastry dough, fitting it into the bottom of the pan and letting sides drape over the edge. Set aside while preparing pie filling.
- Preheat oven to 375 F.
- To make Fresh Peach Pie Filling: Peel and thinly slice peaches (6 cups) and place in a large bowl (peel and slice peaches over the bowl to collect juices). Add sugar, cornstarch, cinnamon, nutmeg, and lemon juice to bowl and toss together to coat the peaches.
- Pour the peach filling evenly into the pie pan with bottom crust.
- Gently place the top pastry crust over the pie filling, and seal edges with your fingers or a fork. Cut slits in the top of the pastry with a fork.
- Place a baking sheet in the center of the oven, and place the pie on the baking sheet (to catch any spills during baking).
- Bake for 45-55 minutes, until pastry is golden brown.
- Remove from oven, and allow to cool at least 15 minutes before slicing and serving.
- Makes 8 servings. Refrigerate any leftovers and use up within 5 days.
Notes
Try frozen or canned, drained peaches when fresh is not in season.
Use this same recipe to create plum or apricot pie, substituting sliced plums and apricots with the peels for peaches.
To make this recipe gluten-free, substitute gluten-free flour blend for all purpose flour.
I baked this pie in my mother’s vintage yellow stoneware pie dish. Try this Fiesta pie baker here for a lovely pie, from baking to eating!
- Prep Time: 25
- Cook Time: 55
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 27 g
- Sodium: 170 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Carbohydrates: 61 g
- Protein: 6 g
