Juicy peaches and summer cherries make the perfect combination for a stone fruit pie. When your fruit isn't ideal for eating fresh, bake 'em and let their sweetness develop! This is the kind of pie that must be consumed with a chilly glass of almond milk.

Summer Stone Fruit Pie [Vegan, Gluten-Free]



  • 2.5 to 3 pounds peaches, peeled, pitted, and roughly chopped
  • 1 pound cherries, pitted and roughly chopped
  • 1/2 cup to 1 cup of brown sugar (depending on how sweet your peaches already are)
  • 1/4 cup tapioca flour or cornstarch
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
  • 2 gluten-free pie crusts
  • Extra sugar and cinnamon for the top of the crust, plus a little aquafaba (water from chickpea can) if you want


  1. Prepare the pie crusts according to package instructions. Preheat the oven to 425°F.
  2. Lightly grease your pie pan and roll out half of the crust. Gently place it in the pie pan and trim to fit.
  3. Using pie weights (or dry beans), blind bake the crust for 12-15 minutes. It should start to look a little golden on the edges. When it’s done, lower the oven temperature to 400°F.
  4. While the bottom crust is baking, prep the pie filling. Combine the peaches, cherries, tapioca flour, cinnamon, vanilla, and sugar.
  5. When the bottom crust is done blind baking, fill it up with your peach mix.
  6. Roll out the second half of the crust and use cookie cutters to slice out shapes. Add the shapes to the top of the filling, and re-roll the crust as needed.
  7. Brush the top of the crust with aquafaba. Sprinkle sugar and cinnamon over the crust
  8. Bake at 400°F for 25-30 minutes. Allow to cool before cutting.