Let summer’s last fruit shine in this perfect gluten free peach pie!! Juicy peaches are suspended in flaky pie crust that will leave you wanting more of this summer sensation.
Over the past few years, I’ve become somewhat pie obsessed. I always liked pies, but they weren’t my top choice in desserts. Scott has always loved pies and frequently stops and picks them up from the grocery store on his way home from work. They aren’t gluten free of course, so I decided to make my own.
It took me way too many tries to come up with the PERFECT gluten free pie crust, but it finally happened. And that’s when I started making pies galore! There were apple pies, blueberry pies, and coconut cream pies. Then there were crumb crust pies like key lime pie, strawberry pie, and lemon cream pie.
But I haven’t tackled a peach pie in forever, and there’s a reason for that. I HATE peeling peaches! The skins either come off easily and the whole peach is slimy, or they don’t come off at all and I practically chip away at the peach until there’s nothing left.
HOW TO PEEL PEACHES EASILY
If you’re like me and wanna chuck those peaches across the room out of frustration, stop everything! Mark an “X” in the bottom of each peach with a small sharp knife (a paring knife) and drop them in boiling water for about 30-45 seconds. Remove with a slotted spoon or spider and plunge into a large bowl of ice water.
The skins should peel right off, BUT if they don’t, don’t sweat it. Use a vegetable peeler or small paring knife to carefully peel skin off. I’ve found that when the skins don’t peel easily, it’s usually because the peaches aren’t ripe enough. Making sure that all your peaches aren’t too hard and under ripe is the key.
WHAT GOES INTO THE FILLING?
The ingredients are mostly what you’d expect to go into a peach pie:
- Peaches — remember, make sure your peaches aren’t under ripe if you want to use the boiling method for peeling them. You’ll need about 9-10 large peaches.
- Cornstarch — for thickening.
- Tapioca starch — this is what I use in my apple pie as an alternative to flour. It thickens very well.
- Lemon juice — just a tablespoons adds freshness.
- Cinnamon — just enough to give a backdrop of flavor, not enough to make it taste like an apple pie.
- Sugar — I use both granulated and brown sugar for a good flavor profile. That little bit of brown sugar goes well with the peaches.
- Salt — to round out all the flavors.
- Butter — dots of butter are added to the top of the filling before putting the top crust on.
PUTTING YOUR GLUTEN FREE PEACH PIE TOGETHER
Once you have all the components laid out, any pie is easy and this one is no different.
- Roll out the bottom crust and place in pie pan. Refrigerate.
- Mix filling ingredients (minus the butter) in a large bowl until well incorporated.
- Roll top crust slightly larger than bottom crust.
- Pour filling into bottom crust. Dot with butter.
- Place top crust on pie and fold edges over and under edges of bottom crust and crimp.
- Bake at 450 for 10 minutes and lower to 350 to bake for another 45 minutes.
Don’t let those peaches go to waste. Make this pie NOW and give a final nod to summer!
Perfect Gluten Free Peach Pie
- 1 recipe Best Gluten Free Pie Crust
- 5-6 cups peeled and sliced peaches (about 9-10 large peaches)
- ¼ cup (35 g) cornstarch
- ¼ cup (30 g) tapioca starch (flour)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tbsp butter, cold and cut into cubes
- 1 tbsp heavy cream or full fat milk
- Make pie crust according to instructions for two-crust pie. Chill as directed.
- Preheat oven to 450°.
- In a large bowl, add sliced peaches and next 6 ingredients. Stir gently until well mixed and set aside.
- Roll out bottom crust and carefully place in pie pan. Cut to edges of pie pan and refrigerate until ready.
- Roll out top crust slightly larger than bottom crust. Remove pie pan from fridge and pour filling into pie crust. Dot with butter and top with second crust. Fold edges of top crust over and under edges of bottom crust and crimp. Cut slits in top to vent.
- Brush with a little bit of cream and sprinkle with sanding sugar or granulated sugar.
- Put pie pan on larger baking sheet to catch drips. Bake at 450° for 10 minutes. Lower to 350° and bake for another 45 minutes, or until there is no resistance when knife is inserted in one of the slits. If crust begins to get too brown, cover loosely with foil.
- Remove from the oven and cool to room temperature before slicing. Serve at room temperature or slightly warm with vanilla ice cream, freshly whipped sweetened cream, or plain. Pie may be covered and stored at room temperature for a few days, or can be refrigerated for about 4-5 days, if it lasts that long 😉
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