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Easy Creamy Vegan Peach Pie Recipe with Flaky Coconut Oil Crust

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A creamy, peachy vegan pie with a flaky coconut oil crust that’s simple to make and perfect for summer gatherings. This dairy-free, egg-free dessert offers a luscious filling and a tender, crisp crust.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (110g) refined coconut oil, solid but scoopable
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 6–8 tablespoons (90-120ml) ice-cold water
  • 5–6 ripe peaches, peeled and sliced (about 4 cups or 600g)
  • ¾ cup (150g) full-fat coconut milk
  • ⅓ cup (65g) organic cane sugar or maple syrup
  • 3 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the solid coconut oil in chunks. Using a pastry cutter or fork, cut the coconut oil into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  2. Add Ice Water: Gradually add ice-cold water, starting with 6 tablespoons, mixing gently with a fork after each addition. Stop when the dough just starts to come together but isn’t sticky—if needed, add up to 2 more tablespoons. Avoid overmixing.
  3. Chill the Dough: Divide the dough into two equal balls, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare the Peach Filling: Combine the sliced peaches, sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla extract in a medium bowl. Toss gently to coat the peaches evenly. Set aside to macerate briefly.
  5. Cook the Filling: Transfer the peach mixture to a medium saucepan over medium heat. Add the coconut milk and cook, stirring frequently, until the mixture thickens and becomes creamy—about 8-10 minutes. Remove from heat and let cool slightly.
  6. Roll Out the Bottom Crust: On a floured surface, roll out one dough disk into a 12-inch circle. Transfer it to the pie dish, pressing gently to fit. Trim excess dough hanging over the edges.
  7. Add the Filling: Pour the creamy peach filling into the crust, spreading evenly.
  8. Roll Out the Top Crust: Roll out the second dough disk to a similar size. Cover the pie completely or cut slits for a lattice design. Place it over the filling, seal the edges by pinching, and trim any excess.
  9. Bake the Pie: Preheat oven to 375°F (190°C). Place pie on middle rack and bake for 45-50 minutes, or until crust is golden and crisp and filling bubbles slightly. Cover with foil halfway if crust browns too fast.
  10. Cool Before Serving: Let pie cool on a wire rack for at least 2 hours to allow filling to set properly.

Notes

Keep ingredients cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Chill dough for at least 30 minutes before rolling. Use refined coconut oil for a neutral flavor. Pre-cook the filling to thicken and avoid watery pie. Watch oven closely to prevent over-browning. A baking sheet under the pie helps catch spills.

Nutrition

Keywords: vegan peach pie, coconut oil crust, creamy peach pie, dairy-free dessert, vegan dessert, flaky pie crust, summer dessert, plant-based pie

Find it online: https://cheerycrisp.com/easy-creamy-vegan-peach-pie-recipe-with-flaky-coconut-oil-crust/