Open Peach & Pear Pie | Healthy, Hearty and Vegan

I wanted to experiment with the taste of different fruits, so I decided to work with Pears and Peaches, and it turned out a lot better than I expected.

This is a quick and easy recipe that requires minimal technique, minimal ingredients and provides amazing taste to your tastebuds.

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Total Time: 35 Minutes

Makes 2 Servings





  • 1/2 Cup Buckwheat  Flour

  • 1/4 Cup Oat Flour

  • 1/4 Cup Rolled Oats

  • 1/2 Tbsp Flaxmeal + 2 Tbsp Water (1 Flax Egg)

  • 1 Medjool Date

  • 1/2 Pear

  • 1/2 Peach

  • 1/2 Tsp Cinnamon


  1. Pre-heat oven at 180°C.

  2. Boil a pot of water on the stove.

  3. Once water is boiling, add Cinnamon, then stir.

  4. Slice Pear and Peach, then add to boiling water. After 5 minutes, set the stove to a low heat.

  5. While the Peach and Pear continue to boil, prepare Flax Egg (combine and stir Flaxmeal and Water in a small bowl), then set aside.

  6. Wash, then pit Medjool Date and soak in 1/4 Cup warm water for 5 minutes.

  7. After 5 minutes has elapsed, mash the medjool date and stir with the warm water to develop a syrup form. (Place in a small blender and blend if need be.)

  8. Combine the Date Syrup and Rolled Oats in a separate bowl, then set aside for the meantime.

  9. By now, the Peach and Pear should be well poached. Remove from the water and place on a laid out cloth.

  10. In a clean bowl, mix Buckwheat Flour and Oat Flour.

  11. Add Flax Egg and 1/4 cup of water to the flour mixture, and combine well. (Feel free to add more water if required).

  12. Roll the dough into a bowl, then flatten into a flat, circular-structure using a rolling pin.

  13. Place the sliced Peach and Pear, as well as the Rolled Oats mix on the flattened dough, leaving at least 2-3 inches along the edges.

  14. Once they have been placed, fold the outer edges of the dough, then press inwards towards the toppings.

  15. Place the uncooked open pie on a lined baking tray, then place in the oven for 20 minutes at 200°C - 220°C.

  16. Once the cooking time has elapsed, allow the pie to cool on the bench top for a few minutes, then add any desired toppings.