“Kick-Off-Summer” Gluten-Free Peach Pie

Peach Pie recipe for anyone, especially the gluten-intolerant

“Kick-Off-Summer” Gluten-Free Peach Pie

There’s nothing like a fresh peach pie; a great way to celebrate the bounty of summer. I have a deep, abiding love for peach trees, each year providing jewels of flavor. A peach is a wonderful thing. So, get yourself some juicy, sweet peaches and get the oven pre-heated. You’re going to like this one.Peach Pie

Pie Crust: These amounts are for one pie crust. Do this step twice to make the top and bottom pie crust separately.

1 ¼ cup gluten-free flour. (I use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
½ cup butter or substitute with your alternative butter option
½ teaspoons salt
2-3 Tablespoons ice water

Peach pie fresh from the ovenChill the butter or butter alternative, then cut it into small pieces. Put the butter, flour, and salt into a food processor and pulse until it is light and crumbly. Add the ice water and pulse again. If you don’t have a food processor you can do this by hand with two forks, or with an electric hand mixer.

Form the pie dough into a ball. Then roll it out on parchment paper, with a second piece of parchment paper over the pie dough. Slowly and carefully roll it out, then take the top parchment paper off and place the pie crust into the pan. Put the pie crust in the refrigerator for 30 minutes.

Peach filling:

5 cups peaches, peeled and sliced
2/3 cup maple syrup or coconut crystals
4 tablespoons  arrowroot powder or cornstarch
1 tablespoon lemon juice
¼ teaspoon cinnamon
¼ tsp nutmeg

Mix all ingredients in a bowl and set aside.  Preheat the oven to 350 degrees.

Make the top pie crust, once it is rolled out place it on a cookie sheet, you can move it easily because it is on the parchment paper. Put it in the refrigerator to chill. Then place the peach filling in the pie crust. Then lay the top pie crust on top and pinch the edges around the pan.

For a glaze on the pie crust:

1 egg white, beaten, then brushed on the top of the pie crust
½ tablespoon coconut crystals-sprinkle evenly after you have brushed on the egg whites. 

Put the pie in the oven and bake for 50 minutes. After taking it out of the oven let it cool for at least 60 minutes. I know it is tough to wait when the peach aroma is wafting, but it is worth it. A cooler pie will not burn your tongue, and it will be easier to serve the slices. Try not to eat the whole pie in one sitting.

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