Open-face Peach Pie: Canada 150 Month (#2)

Open-face Peach Pie: Canada 150 Month (#2)

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For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I am going to use the month of July to feature a few of my favourite recipes that I think represent different aspects of Canadiana. Stay tuned each week in July for a new recipe honouring our 150 years of Confederation.

For this second week of my Canada 150 celebration, I’m commemorating the European settlers and immigrants – those who make up my own heritage. This Peach Pie recipe is handed down from my Dutch great-grandmother, my Oma. After WWII,  some of my Dutch relatives decided to come to Canada in order to live better lives than could be lived in the aftermath of war-torn Europe. And so, they arrived on the Canadian prairies in the dead of winter of 1953. Although some hardships, homesickness, and challenges were faced, they managed to eke out good lives in this country. Theirs is a story of perseverance, courage, and patience.

My Oma was a wonderful woman who was small of stature but large of character. She was an incredible cook and always made WAY too much food!  If you ate and ate and ate until your pants no longer fit, she would admonish your rejection of a third (or fourth) helping by asking you “What? You don’t like it?” She passed along a lot of recipes to my mom, who continues my Oma’s legacy of being an amazing cook. I am now also proudly in possession of many of those old recipes that will appear in updated fashions on this blog from time to time.

This Peach Pie recipe is a family favourite that is super yummy and amazingly easy to make. It is an open-face pie so you only need one crust, and it is filled with juicy peaches and a soft and sweet goo (I’m sure that’s the technical term). In Canada we grow a surprising number of peaches, so during peach season it’s not hard to find beautiful Canadian peaches from the orchards in Ontario and British Columbia. Using Canadian peaches in this pie just ups the Canadiana factor in this recipe!

Vegan Peach Pie Angle

I’ve included instructions for how to make this pie with fresh, frozen, or canned peaches – this way you can enjoy this pie even when it’s not peach season. I just know you’re going to love how quickly this pie comes together, how juicy the peaches are, and how sweet and ooey-gooey the filling is. Surrounding all this perfection is a crisp and flakey pie crust – does it get any better than this?!

Open-face Peach Pie

This open-face pie is easy to make and is has all the lovely flavours of luscious juicy peaches floating in a soft and sweet filling
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 6


  • 1 9" Unbaked pie crust
  • 5 ripe peaches, sliced (or 1 bag frozen peaches, thawed and drained - OR - 1 can sliced peaches, drained)
  • 3/4 cup sugar
  • 1/4 cup flour
  • 2 tbsp vegan butter
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 1/8 tsp almond extract


  • ~*if using frozen peach slices, see note*~
  • Preheat oven to 375'F
  • Prepare your crust and arrange it in your pan
  • Mix the sugar, flour, and butter until it looks like coarse crumbs. Sprinkle half into the unbaked pie crust.
  • Arrange peaches in the pie
  • Cover the peaches with the rest of the crumbs
  • Combine the liquids and drizzle them over the pie (can add some of the canned or frozen peach juice to this mixture if you like, just reduce the water accordingly)
  • Bake at 375'F for 40-50 minutes


~*If you're using frozen peaches, read the following*~
-Frozen peaches must be defrosted before baking because they must be drained as they are incredibly wet.
-If you are using frozen peaches, I advise throwing in an additional 1 tbsp of flour in the crumb mixture to help absorb the extra liquid.
-You may not need the entire bag of frozen peaches, I found the bag was just a few slices too many.
-Finally, if you are using frozen peaches, you may need to bake the pie longer if the peaches were still a bit icy or cold when you began. Just be sure the centre of the pie is bubbling when you take the pie out to ensure the thickening quality of the flour is "activated".

If you make this recipe, please rate/comment below! Thanks 🙂 

Be sure to check out all my Canada 150 recipes:

Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4

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