Award Winning Vegan Peach Crumb Pie
Pre-cooked peaches, no sugar = uniquely delicious fresh peach pie!
Sample recipe from Sinfully Vegan cookbook by Lois Dieterly.
Fresh peach pie is a scrumptious summer treat. It's a 3-step process, but you'll be glad you did it when you smell the warm, spicy aroma filling your kitchen.
This is a delicious peach pie recipe, which I will make again (and again). It cooks quickly for a pie, because the peaches and crust are pre-cooked.
Total Prep and Cook Time: 60 Min.
Nutrition Data Per Serving: 230 cal, 13g fat, 1.2g saturated fat, 37g carb, 2.3g fiber, 3g protein, 0g cholesterol, 59mg sodium.
- Standard Vegan Single Piecrust, pg 286
- 6 cups sliced medium-size peaches (8 - 10 peaches)
- 1/2 cup water
- 1 1/2 tsp ground cinnamon
- 1 Tbsp arrowroot starch (SV Note: can substitute corn starch)
- 1/2 cup unbleached all-purpose flour
- 1/2 cup granulated sweetener
- 2 Tbsp vegetable shortening (preferably non-hydrogenated, such Spectrum or Earth Balance)
- Preheat the oven to 400 degrees F.
- Coat an 8 inch pie plate with non-stick cooking spray
- Prepare the piecrust: Weight the crust with another empty pie plate filled with a little water or pie weights to keep the crust from bubbling or shrinking while it bakes. (Savvy Veg does NOT recommend doing that, it's too hard to separate them).
- Savvy Veg recommends: line the piecrust with aluminum foil or parchment paper and fill with dried beans
- Bake the pie crust for 10 minutes, or until the edges begin to brown slightly
- While the crust is baking, make the peach filling
- Place the peaches in a heavy cooking pot. Add 1/4 cup of the water
- Cover and cook until the peaches are soft but not mushy (SV Note: med-low, about 10 min)
- Add the cinnamon to the peaches and stir to combine (SV Note: added the cinnamon to the crumb topping instead). Remove from heat
- Stir the arrowroot starch into the remaining 1/4 cup of water
- Stir the arrowroot mixture into the hot peaches
- The mixture will thicken from the heat of the peaches - do not boil
- Pour the peaches into the prepared crust when it is ready, making sure to remove the pie weights before putting the peach filling in the crust
- To make the topping: Place all the topping ingredients in a bowl and cut the shortening into the flour with two knives (SV Note: or a pastry blender or rub it in with your hands) until the dough forms pieces no larger than a pea
- Sprinkle the peaches with the topping
- Bake for 10 minutes, or until the crumb topping begins to brown
- Serve warm with a scoop of nondairy vanilla ice cream, if desired
Lois Dieterly's Standard Vegan Single Piecrust:
- 1 1/4 cups unbleached all-purpose flour
- 1/8 tsp salt
- 1/4 cup canola oil, or coconut oil if desired
- 1/2 cup + 2 Tbsp cold water or apple juice
Pie Crust Directions:
- Put the flour and salt in a small bowl
- Add the canola oil and stir into the flour until the dough forms pieces no larger than a pea (If using the coconut oil, which is solid at room temperature like vegetable shortening, cut into the flour with two knives until the dough forms pieces no larger than a pea)
- Add the cold water and mix just until the mixture forms a ball (add more water if necessary)
- Refrigerate for 10 minutes
- Place the ball of dough on a piece of floured waxed paper
- Sprinkle the ball of dough with a little more flour
- Place another piece of waxed paper on top of the ball of dough and push down to flatten
- Using a rolling pin, roll out the dough as thinly as possible between the two sheets of paper
- Remove the top sheet of paper carefully. Flip the piecrust onto the pie plate
- Carefully remove the second piece of waxed paper. Fit the crust into the pie plate, allowing the edges to hang over the edge
- Cut the edges of the dough with a sharp knife. Crimp the edges of the crust with your fingers
Recipe excerpted from Sinfully Vegan by Lois Dieterly. By arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright ©2011.
Savvy Vegetarian Recipe Notes:
I'll make this delicious peach pie again (and again), but I'll do a few things differently:
1. If you can't get arrowroot starch or don't want to buy it, cornstarch is an acceptable substitute, though not as clear as arrowroot.
2. It isn't necessary to roll the crust between layers of waxed paper, although that method means you'll use less flour to roll it out, and it will be easier to handle.
3. The suggestion to weight the crust with another pie plate filled with water doesn't work because it's impossible to get it out without wetting the crust. Follow the aluminum foil or parchment method instead.
4. I added the cinnamon to the topping instead. I like my peaches un-adorned, so that worked better for me.
5. A sturdy pastry blender works well and quickly to blend the shortening with the flour. If you don't have a pastry blender, using two knives works, but is awkward and slow.
6. Peach skins tend to be bitter, so I blanched the peaches first and slipped off the skins.
7. To blanche peaches: bring a large (8 quarts) pot of water to a boil. Turn off heat and add peaches. Bob them around in the water for 1 minute. Drain through a colander, then plunge the peaches into cold water for a minute. The skins will now slip off easily using your fingers or a paring knife.
8. For the crumb topping: I found it easier to add the shortening to the flour first, then add the sugar, then rub it together with your hands. I increased the shortening to 3 Tbsp.
9. Use a glass pie plate for a crispy crust.
10. This pie cooks quickly for a pie, because the peaches and crust are pre-cooked. Some of the methods were new to me, and I blanched the peaches, so it took me about 20 minutes longer to make than the prep times indicated.
Read the Savvy Veg Review of Sinfully Vegan
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