Vegan Apple Peach Pie with Shortcrust Pastry

Indulge in a delightful fusion of autumn's finest apples and juicy peaches, creating a mouthwatering, plant-based dessert.

Course Dessert

Cuisine British

Keyword apple, dessert pie, peach, vegan

Prep Time 20

Cook Time 30

Servings 4

Calories 300kcal

Cost £6

2 - 3 large apples (any variety available)
2 ripe peaches (or other fruits like pears, plums, or apricots)
30 grams white sugar
30 grams brown sugar
30 grams raisins (soaked in apple or orange juice for 30 minutes, or soaked in Rum or Bourbon for added flavour)
½ tbsp coconut oil (for greasing the pie dish to prevent sticking)
½ tsp cinnamon
1 tsp mixed ground spice
¼ tsp salt
2 tsp cornflour (for thickening the filling)
2 tsp lemon zest
2 tbsp lemon juice
500 grams store-bought vegan shortcrust pastry

Begin by soaking the raisins in advance, for at least 30 minutes, to soften them.
Wash all the fruits you're going to use, including the apples and peaches.
Peel the apples and slice them into evenly sized-pieces.
In a saucepan, cook the apple slices. There's no need to add any butter, as we're opting for a healthier approach.
Once the apples have softened slightly, add the spices and mix them well with the apples. Allow this to cook for an additional minute.
Add lemon juice.
Next, add half of both the white and brown sugar, ensuring all the apples are evenly coated. Cook for another minute.
Pour in the soaked juice, but keep the raisins in the bowl.
Add salt, and lemon zest and thoroughly mix everything together.
When the liquid in the pan starts to bubble slightly, turn off the heat. Add the cornflour.
Switch to low-medium heat and mix well.
Turn off the heat again and cover the saucepan with a lid. Let it sit on the stove for 5 minutes to cool slightly, and allow the flavours to meld.
While waiting for the filling to cool down, destone the peaches and slice them into slightly thicker pieces than apple slices. Peaches don't need to be cooked in a saucepan; they soften quickly in the oven.

Now, it's time to prepare the shortcrust pastry for your pie dish. If you're using store-bought vegan shortcrust pastry that has been refrigerated, remove it from the packaging and let it come to a cool room temperature for a few minutes to make it easier to handle.
Roll out the pastry on a lightly floured surface, then roll it out to fit your pie dish.
Before fitting the pastry into your pie dish, apply a thin layer of coconut oil to the bottom of the dish to prevent sticking.
When fitting the pastry to your pie dish, ensure that it covers both the base and sides of the dish. If necessary, use a little dough to patch up any holes in the bottom crust or gaps on the sides.
Use a fork to poke holes at the bottom of the pastry to prevent the pastry from blistering.

Preheat your oven to the recommended temperature for the pastry you're using.
Place the cooled apple and raisin filling into the prepared pastry-lined pie dish.
Add the sliced peaches and sprinkle the remaining sugar on the filling.
Cover the pie with another layer of pastry. To get creative, you can create a lattice design with strips of pastry, as desired. Trim off any excess pastry hanging over the edges.

Place the pie in the preheated oven and bake according to the pastry instructions or until the pastry turns golden brown and the filling is bubbling.
Once the pie is beautifully golden and the filling is cooked, carefully remove it from the oven.

Allow the pie to cool slightly before serving. It can be enjoyed warm or at room temperature.
Serve your Vegan Apple Peach Pie as is or with a dollop of dairy-free ice cream or a drizzle of vegan custard for an extra treat.