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Veganizing The Moosewood Cookbook – Crunchy-Top Peach Pie

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Other than eliminating the egg yolk that got brushed on the pie crust (why!?) and swapping agave nectar for the honey this one was straight-forward. The topping was a little saly and I don’t think it was because I used walnuts instead of almonds.

Crunchy-Top Peach Pie

1 – 9″ unbaked pie crust


4 heaping cups fresh, sliced peaches
2 TB flour
juice from 1 large lemon
1/4 cup amber agave nectar or maple syrup
1/2 tsp cinnamon
couple dashes of nutmeg

Toss peaches with flour and spices until they’re evenly coated. Drizzle over the lemon juice and agave. Mix gently

Let stand while you prepare The Topping:

2 cups raw rolled oats
5 TB butter
3 TB agave (melt agave and butter together)
1/2 tsp cinnamon
1/2 cup chopped almonds(I used walnuts this time)
1/4 cup flour
1/2 tsp salt

Pour peach filling into crust. Apply oat mixture evenly over peaches, and pat firmly into place. Bake 35-45 minutes, starting at 400° F and then turning down to 375° F after the first ten minutes. If top browns too quickly, cover the pie with foil. Serve warm or cold.

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

6 responses »

  1. Oh, that is lovely! Peach pie!!

  2. This was sooooo delicious! J is already asking when I can make it 🙂

  3. Terri, I hope you’ll join the Vegan Virtual Potluck! Love to have one of your creations!

    Join the Virtual Vegan Potluck, May 12!


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