Peach Crostata

Orchard Peach Pie (Vegan)

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WOW…Glorious!! Isn’t it spectacular looking? Alright alright, I get a bit carried away with my superlatives, in fact, I “can’t stop the feeling” from Justin Timberlake  is playing in my head and I am dancing as I speak….but really, this pie makes me happy! This Orchard Peach Pie is the vegan version of my already luscious sweet galettes! It is the quintessential summer dessert, when peaches are perfectly sweet and juicy ripe. The crust is made with white whole wheat flour which is light and delicate but still rich in fiber and white wine and extra virgin olive oil…say what? There is very little added sugar (1/3 cup + 1 Tbsp for the whole thing!) but it’s plenty sweet. The peaches are nestled in a lovely “creamy” custard made out of unsweetened applesauce, almond meal and pure vanilla…and all that without cream or eggs of course since I made it vegan! Sprinkle the top with a little cinnamon, and I hope you get that same feeling and just in case you do…scroll down, blast that song and start dancing!

Orchard-Peach-Pie-Vegan-Recipe-Photo

 

5.0 from 10 reviews
Orchard Peach Pie (Vegan)
 
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Author:
Serves: 10
Ingredients
  • Pie crust:
  • 1¾ cup white whole wheat flour
  • ⅓ cup confectioner sugar
  • ⅓ cup extra virgin olive oil
  • ⅓ cup white wine
  • Custard:
  • ¾ cup unsweetened applesauce
  • 3 Tbsp almond meal
  • 1 tsp pure vanilla extract
  • Topping:
  • 4 organic ripe peaches (with skin), rinsed & sliced
  • 1 Tbsp granulated sugar
  • Sprinkle of cinnamon
Instructions
  1. Preheat oven 400F
  2. Pie crust:
  3. Place all the crust ingredients in the bowl of a food processor and process until a soft ball forms (30 seconds). The dough will be sticky, that's OK--sprinkle it with a little flour (no more than 1 Tbsp flour), enough to gather it in your hands and make it into a ball.
  4. Place it on a piece of parchment paper and using a rolling pin, gently roll into a circle about 12 inches in diameter.
  5. Transfer onto an 11" tart pan with removable bottom (see photo at the bottom of the page) and gently press the dough against the rim all around to make a nice border.
  6. Custard:
  7. Mix applesauce, almond meal and vanilla extract and stir well with a spoon until thoroughly mixed.
  8. Assembling:
  9. Spread the custard evenly over the dough.
  10. Spread the sliced peaches in one layer so that they look pretty.
  11. Sprinkle with the granulated sugar and cinnamon.
  12. Bake in preheated oven for 25 minutes or until the peaches are juicy and tender and the crust is golden.

I like to use an 11-inch tart or quiche pan with a removable bottom so that my pie unmolds easily and beautifully!

 

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Comments

  1. I noticed that I think I made a comment about not being able to do nuts and you graciously provided a solution. How about replacing gf flour for whole wheat for the crust?

    Reply

  2. I noticed that I think I made a comment about not being able to do nuts and you graciously provided a solution. How about replacing gf flour for whole wheat for the crust?

    Reply

    • Lynette, I understand Bob’s Red Mill makes a gluten free 1 to 1 baking flour that you can replace one for one and people rave about it. I have not had a chance to try it myself but it is definitely worth a try! Please let me know how it goes! I am always happy to help so don’t hesitate to ask! 🙂

      Reply

    • Hi Diana, it prints on my end! Did you on the actual recipe page? You’ll find, right below the big photo and the hearts, there is a print button! Let me know if you still have an issue!

      Reply

  5. When I made this recipe as is, with olive oil – I was able to taste it slightly.
    The second time, I made it with coconut oil – it was fantastic!
    I added a small amount of slivered/crushed almonds to the “custard” and sprinkled slivers between the sliced peaches on top.
    Next time, I will add a handful of blueberries to the peaches on top.
    BTW – the crust is super easy to make! It’s truly a “snap”!

    Reply

  6. I have to make this wonderful wholesome pie! Looking forward to baking and dancing in the kitchen cause I’ve “Got that sunshine in my pocket!!” That song makes me go, go, go!!

    Reply

    • HAHAHHA YAY Julie!!! I can hear you singing it at the top of your lungs all the way from Connecticut! 🙂

      Reply

    • …and my delish-in-the-kitch-gtil ought to know!!! THANK YOU my sweetie!! I’ll make it for you when you come home! 🙂

      Reply

  8. Just made it and everybody is munching away on it. I used apple-rhubarb-sauce because the supermarket only had that mix without sugar. It tastes wonderful! And the crust is just amazing! Thank you!

    Reply

  9. c’est super qu’il n’y ait pas de beurre!! je vais essayercette tarte dès que possible! merci ! martine de France

    Reply

  10. OOOHHH! Looks SOOO Good … can hardly wait until Peaches come into season in Australia! It was lovely to see you DownUnder and speak with you and David. Keep up the inspirational work 😉

    Reply

  12. I will be making this for our 41st anniversary dinner tomorrow. We have an abundance of peaches this year in Montana and this sounds like a delicious way to eat them.

    Reply

    • That’s wonderful Germaine!!! It sounds just perfect! Maybe you can even have “can’t stop the feeling” to dance to in the background too!! CONGRATULATIONS on such a meaningful anniversary!! 🙂

      Reply

    • How about 2 Tbsp coconut flour + 1 Tbsp organic extra virgin olive oil to replace the 3 Tbsp almond meal? I think that will replace the richness of the almonds without overpowering the custard with too much of a coconut flavor. Let me know how that works for you 🙂

      Reply

  14. 2 more weeks until I finally will have a kitchen in our new house, and then off we go and try this delicous sounding recipe! (Aren’t we Germans crazy renting houses with no kitchen in (I mean nothing besides a bare floor and some wires and pipes in the wall!).

    Reply

    • HAHAHA, life without a kitchen even for 2 more weeks….I can’t even imagine!!! 🙂 I can’t wait for you to try this recipe Sibylle, it will be a wonderful way to welcome your new kitchen!!

      Reply

  16. ça a l’air délicieux ! hmmmmmmmmm! merci beaucoup pour cette très belle recette et facile à faire , youpiii!! martine de France

    Reply

  17. I can already tell this will be delicious ☺
    Love the song and video, the sunshine I needed on this foggy morning!
    Thank you ?

    Reply

  18. I love that you’re using olive oil and while wheat in your crust! I’m looking forward to trying it.

    Reply

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