Vegan Classic Fruit Pie
Indulge in the perfect blend of tradition and plant-based goodness with this Vegan Classic Fruit Pie! Featuring a buttery, flaky homemade crust made entirely dairy-free and a luscious filling bursting with the vibrant flavors of fresh apples, berries, and peaches, this recipe is a true celebration of seasonal fruits. Enhanced with a dash of cinnamon, nutmeg, and a hint of maple syrup for natural sweetness, the fruit filling bakes to tender perfection, while the golden, plant-based milk-brushed crust offers a crisp finish. Perfect for holidays, special occasions, or a cozy weekend treat, this vegan dessert is sure to impress vegans and non-vegans alike. Whether served warm with a scoop of vegan ice cream or enjoyed on its own, this pie will quickly become a staple in your baking repertoire. Keywords: vegan fruit pie, dairy-free dessert, homemade pie crust, seasonal fruit recipes, plant-based desserts.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 1 cup vegan butter
- 0.5 cup ice cold water
- 6 cups assorted fresh fruits (e.g., apples, berries, peaches)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons plant-based milk (for glazing)
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
Add the vegan butter into the dry mixture by cutting it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice cold water, one tablespoon at a time, mixing gently until a dough forms. Be careful not to over-mix.
Divide the dough in half, shape each half into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 375°F (190°C).
In a separate bowl, mix together the fresh fruits, cornstarch, lemon juice, cinnamon, nutmeg, maple syrup, and vanilla extract until the fruit is evenly coated.
On a floured surface, roll out one disc of dough to fit the bottom of a 9-inch pie pan.
Gently place the rolled-out dough into the pie pan, trimming any excess from the edges.
Pour the fruit mixture into the pie crust, spreading it evenly.
Roll out the second disc of dough and place it over the fruit filling. Use a knife to cut slits in the top crust to allow steam to escape.
Seal the edges by crimping them together, and brush the top with plant-based milk for a golden finish.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 30 minutes before serving to ensure the filling sets properly.
Nutrition Facts
Calories |
4011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 558.4 g | 203% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 266.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 251 mg | 19% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
