• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Gluten-Free Vegan Baking

    Gluten-Free Peach Pie

    Published: Dec 17, 2018 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook. Photo by Stephanie Ferrate of Gluten-Free West. Delicious served over nondairy ice cream, as shown.

    Serves: 6 to 8

    Crust:

    • 2 cups teff flour
    • ½ cup melted extra-virgin coconut oil
    • ½ cup maple syrup
    • 1 tablespoon vanilla extract
    • ½ teaspoon sea salt

    Filling:

    • 5 ripe peaches, thinly sliced
    • 1 tablespoon maple sugar or date sugar
    • 1 ½ teaspoons cinnamon

    Preheat the oven to 375 degrees F. Lightly oil a 9-inch pie pan.

    To make the crust, combine the teff flour, oil, syrup, vanilla, and salt in a medium-size bowl and stir until well combined. Reserve ½ cup of the mixture to use as a crumb topping.

    Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and sides of the pan. Poke a few holes in the dough with a fork. Bake for about 10 minutes, or until it loses its shine.

    Peaches

    Put the peaches in the baked piecrust. Sprinkle the maple sugar and cinnamon over the peaches.

    Crumble the reserved dough over the peaches. Bake for about 10 minutes, until the crumbs turn a slightly darker brown, and the peaches are tender to your liking. Let the pie cool for at least 30 minutes before serving.

    Note: Look for teff flour in your natural foods store. Leslie gives a slew of resources for obtaining gluten-free grains online in the book’s appendix.

    • Explore more of VegKitchen’s Gluten-Free Vegan Baking.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.
    • Explore more of VegKitchen’s Easy Vegan Cakes and Pies.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.
    • Here are more Fruity Baked Goods.

    Reprinted from Gluten-Free Recipes for the Conscious Cook* by permission of New Harbinger Publishing.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More recipes you may enjoy

    • Vegan Sweet Potato Casserole
    • Vegan Granola Bars
    • Oat Flour Banana Bread
    • Vegan Banana Pudding

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    111 shares