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Vegan Blueberry & Peach Pie


This peach blueberry pie is our vegan version of a summer classic, packed with fresh blueberries and peaches. Sweet, nutty and comforting.


  • Crust
  • 1 ½ cups flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup coconut oil
  • 3-4 tbsp cold unsweetened almond milk
  • Filling
  • 2 cups fresh blueberries
  • 4 peaches, peeled and sliced
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 2 tbsp corn starch
  • 1 tsp natural vanilla extract
  • Juice of 1/2 lemon


  1. Preheat oven to 375F
  2. 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
  3. In the meantime, combine the filling ingredients in a bowl, toss well and set aside
  4. 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)
  5.  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
  6. 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


  • Serving Size: 1/8 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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