vegan strawberry, mango, and peach slab pie

This post has been compensated by Barlean's. All opinions are mine alone. #Barleans #CookoutWeek #ad

This summer, impress your guests with minimal effort with this Vegan Strawberry, Mango, & Peach Slab Pie! It's filled with fresh fruit to celebrate the season's bounty, and made with Barlean's Butter-Flavored Coconut Oil for a dairy-free twist. 

Hi y'all and happy Friday! We are reaching the end of #CookoutWeek, and for my final recipe today, you just know I had to share a dessert! 😉 I paired up with Barlean's and used their amazing butter-flavored coconut oil to whip up this Vegan Strawberry, Mango, and Peach Slab Pie! A sweet & simple pie dough is filled with fresh berries, mango pieces, and peach slices for a pie that seriously tastes just like summer. And I love the slab format because it's so easy to make and super simple to serve! Oh, yes. Easy as pie.

As you guys know, I'm always on a quest to eat more vegan and of course, to find delicious products along the way. When I heard that Barlean's was a sponsor of #CookoutWeek and they offered to send us some butter-flavored coconut oil to cook with, of course I had to say yes!! I've never seen anything like this in stores and it is AMAZING. So, why pick this over another butter substitute? Because the only ingredients in here are pure coconut oil and natural butter flavoring. No hydrogenated oils or weird chemicals in here, and it's also soy free and gluten free! The flavor is spot-on for butter, and it can be used anywhere you would use {dairy or vegan} butter, like in baking and cooking, but even spread on bread and bagels. It's vegan of course, but also organic, kosher, non-GMO, and sourced from sustainable coconuts. It just doesn't get any better than that 🙂 If you want some for yourself, you can click here and find a store near you that carries it!

When it came to brainstorming for a sweet for #CookoutWeek, the first thing I thought of was pie! I can't think of a single summertime festivity or barbecue that doesn't have some sort of pie, whether it be fruit or cream or no-bake. This strawberry, mango, and peach slab pie is seriously the perfect combination of fruit to yield a sweet, delicious dessert. The slab pie format also makes it so easy to serve up a crowd with no mess!

I hope you make this this delicious vegan strawberry, mango, and peach slab pie sometime this summer! It is seriously so delicious and the best way to enjoy all the fresh fruit of the season. Be sure to check out Barlean's on their website and social media to see all of their amazing products! Happy baking!

Check out the #CookoutWeek recipes from earlier this week: Vegan Charred Caesar Salad with Crispy Chickpeas, Grilled Pizza with Pesto, Burrata, and Baby Tomatoes

Don't forget to ENTER THE GIVEAWAY! You can win up to $750 in cookout supplies!

Print Recipe

vegan strawberry, mango, and peach slab pie

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Pies &amp, Tarts

Servings: 6

Author: Valentina | The Baking Fairy

Ingredients

• *for the dough*
• 3 cups all purpose flour
• ¾ teaspoon salt
• ¼ cup sugar
• 1 teaspoon baking powder
• 1 cup Barlean's butter-flavored coconut oil cold
• 6-8 tablespoons of ice water
• zest of 1 lemon
• *for the filling*
• 2 cups sliced strawberries
• 4 peaches
• 1 mango
• ¼ cup granulated sugar
• 2-3 tablespoon lemon juice
• *to top*
• 2-3 tablespoon nondairy milk
• 2-3 tablespoon turbinado sugar

Instructions

• First, prepare the dough. In a bowl or food processor, combine the flour, cold coconut oil, baking powder, salt, and lemon zest. Cut the coconut oil into the flour using a pastry blender or food processor, then slowly add in the water until a dough forms.
• Divide the dough with ⅔ reserved for the bottom, and ⅓ for the lattice top. Pat into two circles and wrap in plastic wrap. Refrigerate for 30 min-1 hour.
• Preheat oven to 375F. Now, prepare the fruit filling. In a large bowl, combine the sliced strawberries with the peach slices and mango pieces. Toss together with the sugar and lemon juice and set aside.
• Lightly flour a clean counter, and place the portion of the dough for the bottom crust on it. Use a rolling pin, and gently roll out to fit a quarter baking sheet (9x13). Lightly butter the baking pan, and transfer the dough into the pan.
• Now, prepare the crust for the lattice. Roll out the remaining dough, and cut into evenly sized strips.
• Pour the fruit filling into the prepared crust, and top with desired lattice design.
• Using a fork, crimp all around the sides to secure the lattice to the crust.
• Using a pastry brush, brush the crust with the nondairy milk and sprinkle with the turbinado sugar.
• Bake for 35-45 minutes, until crust is golden brown and fruit is bubbling. Let cool slightly and enjoy!