Vegan Peach Crumble Pie
Vegan Peach Crumble Pie
Fresh peaches are one of the best things about late summer. There's nothing better than indulging in a slice of warm fresh peach pie with a scoop of vanilla ice cream on top while enjoying the sunset. We made our pie a little bit different by making it vegan and a little more Canadian with maple flakes in the crumble topping.
Servings: 4 slice
Keywords: Vegan, Peach, Almond Crust, Gluten-free, Pie, Crumble
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
Ingredients
- 1 Piccola Cucina 8 inch Unsweetened Almond Pie Shell
Filling
- 5 medium peaches, sliced
- ¼ cup brown sugar
- 3 tablespoons cornstarch
- ½ teaspoon cinnamon or nutmeg
- Pinch of salt
Topping
- ½ cup almond flour
- ¼ cup maple flakes (or brown sugar)
- 1 ½ tablespoon vegan margarine or butter (add more or less depending on how dense you want the topping)
Instructions
- Preheat oven to 350°F.
- Take frozen raw pie crust out of freezer and bake for 10-15 minutes in oven until crust is slightly golden. If using par-baked pie crust, set aside. (I find pre-baking the shells create a sturdier crust that reheats very well).
- Cut peaches into thin slices and place in large bowl. Add brown sugar, cornstarch, spice and salt. Mix well. Add peaches to cooled pie shell.
- Mix almond flour, maple flakes and margarine in medium bowl with a fork until you get a crumble texture. Top pie with crumble.
- Increase oven to 375°F and bake for 40 minutes or until pie is golden brown.
- Let cool for 20 minutes until filling is firm, slice and enjoy with out without a scoop of dairy-free vanilla ice cream!
Notes
Pre-baking the raw shells create a sturdier crust that reheats very well.