This peach blueberry pie is our vegan version of a summer classic, packed with fresh blueberries and peaches. Sweet, nutty and comforting.
Vegan Peach Blueberry Pie
Hi there!
It’s Raquel! I'm Vicky’s daughter and Ruthy’s niece and today I'm stealing this post to share a story with you 🙂
Blueberry peach pie. I know what your thinking, such a typical, "boring" summer dessert... But trust me, this, is no ordinary pie... at least not for me!
To me, it's a fantastic memory of two of my favorite summer fruits. Blueberries are sweet and just plain delicious; peaches, juicy and refreshing... Love them! One of my favorite summer memories is from last summer when my aunt Rebeca (Kita) and her family came from Israel and my grandparents were here from Spain. One day we were looking for something fun to do. But you know, it's hard to please everyone when the age range is between 4-70!! So we were trying to decide what to do and my mom thought about going to one of the farms around here to pick blueberries.
We really went for the kids, but surprisingly we all had a really great time. There were rows and rows of blueberry bushes ready for us to pick from. I can still see the little kids searching high and low for the biggest, bluest, plumpest berries!! Picking the peaches was definitely easier... but still a lot of fun!
We went home with like 5 pounds of blueberries (no joke!!! Okay, maybe I'm exaggerating a little but trust me, there were A LOT of berries!). Way more than we could have eaten (even with 15 people at home!) so we decided we wanted to do something exciting with them.
My aunt thought of blueberry peach pie, and within a couple of hours, we had one coming out of the oven. It smelled sooo good!!!! And it was gone 5 minutes later!! Even the kids were excited to taste it since they picked the fruit themselves.
I haven't had another blueberry peach pie since my family left last year. I guess partly because I wanted to save the memory of the incredible summer I had with everyone and partly because it never felt right to eat it without my entire family present. To me, now, it's more than just a pie. It's a beautiful family memory.
Sometimes food can mean so much more than just flavors, textures and smells. To me, most of the time means family memories.
Hope you guys enjoy this recipe and maybe get to create your own memories 🙂
Other Blueberry Recipes You Will Love
- Blueberry Raspberry Bars (Vegan and gluten-free)
- Vegan Lemon Blueberry Cake
- Frozen Blueberry Lemonade
- Meyer Lemon Blueberry Cake Donuts
- Lemon Blueberry Cake (Gluten-free )
- Coconut Blueberry Muffins
- Vegan Blueberry Crumble
- Blueberry Muffing Protein Grits
- Blueberry Corn Muffins
- Blueberry Banana Matcha Waffles
- Vegan Peach Blueberry Pie
- Blueberry Lime Frozen Margarita
- Paleo Blueberry Crisp
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Other Thanksgiving Desserts We Recommend
- Vegan Pumpkin Mousse
- Cranberry Pear Pie
- Pumpkin Cinnamon Rolls
- Candied Pecans
- Pumpkin Coffee Cake
- Ginger Snap Pumpkin Pie
- Pumpkin Mousse Cashew Cheesecake
- Vegan Pumpkin Pie Ice cream
- Bourbon Pecan Pie
- Lemon Infused Almond Milk Custard
Vegan Blueberry & Peach Pie
- Total Time: 1 hour
- Yield: 8 1x
Description
This peach blueberry pie is our vegan version of a summer classic, packed with fresh blueberries and peaches. Sweet, nutty and comforting.
Ingredients
- Crust
- 1 ½ cups flour
- 2 tbsp sugar
- ¼ tsp salt
- ½ cup coconut oil
- 3-4 tablespoon cold unsweetened almond milk
- Filling
- 2 cups fresh blueberries
- 4 peaches, peeled and sliced
- ¼ cup sugar
- ¼ cup maple syrup
- 2 tbsp corn starch
- 1 tsp natural vanilla extract
- Juice of ½ lemon
Instructions
- Preheat oven to 375F
- To prepare the crust, combine flour, sugar and salt in the food processor. Pulse a few times to mix. Add coconut oil and pulse a few more times, until you get a cornmeal like consistency. Add almond milk, 1 tablespoon at a time, and keep pulsing until the mixture comes together and form a dough. Refrigerate for 10 minutes
- In the meantime, combine the filling ingredients in a bowl, toss well and set aside
- Roll the dough on a lightly floured surface into a 11 inch circle. Transfer to a 9 inch pie dish and cut out the excess dough (do not discard)
- Pour the filling over the crust. Roll out the extra dough and cut it into strips. Arrange over the filling to create your favorite pattern. Sprinkle to top lightly with sugar
- Place the pie on a large baking sheet (it will catch any juices that might spill from the pie). Place the baking sheet in the middle rack of the oven and bake for about an hour (if the edges start to brown to quickly, cover them loosely with aluminum foil)
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅛ slice
- Calories: 309
- Sugar: 27
- Sodium: 83
- Fat: 14
- Saturated Fat: 11
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 3
- Protein: 3
- Cholesterol: 0
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Lisa Jay says
Love this pie and its story!
Tami weiser says
Love the almond flour in a crust!! Wow and love it with blueberries. Yum a roo ladies !!!
Consuelo - Honey & Figs says
Oooohhh yum, this pie looks absolutely terrific!
Vicky & Ruth says
Gracias!! We made this when our family came to visit from Spain Everyone loved it :)Enjoy!!
Ronnie Fein says
Food means memories for me too, so often that I sometimes marvel about it. I also dont think blueberry peach pie is boring at all. I make it every summer and everyone loves it. Never made a vegan version though, so good to know!
Vicky & Ruth says
Thank you Ronnie. We agree, this pie might be simple, but we never get tired of making it. Hope you give our vegan version a try!
Vanessa @ VeganFamilyRecipes says
This looks soooo good! I could eat the whole pie by myself. Love how you two added almond flour to the crust. I'll have to try this out 🙂
★★★★★
Vicky & Ruth says
Thank you!! The almond flour definitely gives the crust (and filling) a nice texture and nutty flavor. Hope you give it a try!
Sarah Klinkowitz says
I love the idea of blueberries and peaches together! Even better with a bit of almond flavor from the crust.
Vicky & Ruth says
Thank you Sarah!
Stephanie says
This recipe was totally disappointing. The pie was not nearly sweet enough, it was actually quite bland since there's no sugar added to the filling. Also, it never gelled up and, after being overnight in the fridge, it's still watery. I think the addition of some cornstarch might help with this. The dough ingredients in the food processor didn't bind together and I had to add extra almond milk and smush it together with my hands. The almond flour in the filling made for a grainy texture. It wasn't terrible and we still ate it, but I've had much more delicious peach blueberry pies before.
★★
Vicky & Ruth says
Hi Stephanie,
Thank you for your feedback. We are so sorry the recipe didn't work out for you. We were just looking at it and noticed a couple of errors. We will restest and repost. Again, our apologies.
Lauren says
My friend and I made this pie for a camping trip, and it was the greatest decision of the whole adventure. We have made it several times since. Thank you for providing endless joy through dessert!!
★★★★★
Vicky & Ruth says
Thank you so much Lauren! So glad you guys enjoyed it. It's one of our favorite pies! 🙂