Let summer’s 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 used to frequently pick pies up from the grocery store on his way home from work. They were the kind that were in the grocery store bakery and were most likely from frozen. Not my kinda pie at all.
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 (and loving) pies galore! There were apple pies, blueberry pies, and coconut cream pies. Then there were crumb crust pies like key lime pie, peanut butter pie, and lemon cream pie.
But I hadn’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. Not to mention the pit. Half the time the pit won’t release from the flesh of the peach!
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 15-30 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.
THE FILLING FOR PERFECT GLUTEN FREE 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 8-9 medium or 6-7 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. I use a combination of both cornstarch and tapioca starch for the best thickening power.
- 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.
If you’ve never tried my best ever gluten free pie crust, you really don’t know what you’re missing. It is by far the best pie crust I’ve ever made, gluten free or not!! My husband, whom I told you is a pie connoisseur, swears that it’s also the best pie crust he’s ever had. And folks, he doesn’t need to eat gluten free! He can be brutally honest sometimes and will tell me if he hates something I make, so I know he’s telling the truth.
I assure you that once you make my gf pie crust, you will absolutely LOVE it! And forget about those store bought gluten free pie crusts. I’m sorry, but they are awful!! You’ll see how easy it is to make my crust in the video included in my recipe post and you’ll never look back.
MAKING A LATTICE TOP CRUST FOR GLUTEN FREE PEACH PIE
Although I’ve been making pies from scratch for a long time, it wasn’t until recently that I decided to try my hand at making a lattice crust. I think that’s mainly because I tend to focus more on flavor than looks when it comes to pies. But lattice crusts are so pretty and I really wanted to master it. Once I did, I knew I was gonna share it with y’all!
CUTTING THE STRIPS
The first step in making the lattice crust is rolling out the top crust into a large round, something that’s obviously larger than your pie plate. I learned the hard way that it’s definitely better to make larger instead of smaller strips. Anything extra can be cut off and used for another pie. Once you have the large round, cut it in half with a pastry wheel or cutter (or even a chef’s knife). Cut each half in half again. Now you should have four large pieces. Cut each of those into three strips so you’re left with 12 strips.
WEAVING THE LATTICE
Place six of those strips evenly spaced vertically on the pie. Make sure to use the longer strips near the center and the shorter strips on the edges of the pie. Now, fold every other strip (3 total) all the way back to where they’re nearly falling off the pie (and they may a little bit). Lay one of the other 6 strips, which should be one of the shorter ones) perpendicular to the folded over strips. Now unfold those 3 strips back over that one strip you just put perpendicular to them.
Next, pick the other 3 vertical strips that you didn’t pick the first time (every other one) and fold those back to where you just laid the perpendicular strip. Lay another (slightly longer) strip perpendicular to the folded back strips. Again, unfold those 3 strips you just folded back. You’ll start to see the woven pattern and how cool it looks! Keep alternating like this until you’ve used all the strips and woven everything through. Cut the excess dough that’s hanging off the sides off and roll up the bottom crust over the strips along the edges. Crimp as desired.
Don’t let those peaches go to waste. Make this pie NOW and enjoy the wonderful taste of summer all wrapped in a flaky pastry!
Perfect Gluten Free Peach Pie
- 1 recipe Best Gluten Free Pie Crust
- 5-6 cups peeled and sliced peaches (about 8-9 medium or 6-7 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 large egg mixed with 1 tbsp water and a pinch of salt
- demerara or sanding sugar for sprinkling on top, optional
- Make pie crust according to instructions for two-crust pie. Chill as directed.
- Preheat oven to 450° F.
- Roll out the bottom crust and carefully place in pie pan. Cut to about ½ inch over edges of pie pan. Refrigerate while you prepare the filling.
- In a large bowl, add the sliced peaches and the next 6 ingredients. Stir gently until well mixed and set aside.
- Remove the pie plate with bottom crust from the fridge and pour the filling into the bottom crust. Dot with the butter cubes and set aside.
- Roll out the second half of the pie dough larger than the bottom crust. For a regular crust, gently roll the crust onto your rolling pin and unroll it over the prepared pie filling. Trim off any excess to within ½-inch overhang. Fold the edges of the top crust under the edges of the bottom crust and crimp as desired. Cut slits in the top to vent.
- For a lattice top crust, cut the large round in half with a pastry wheel or large knife. Cut each half in half again and then each into thirds, for a total of 12 strips. Place 6 strips onto the pie filling and fold every other one down (3 total) to where the fold nearly touches the edge of the bottom crust. Lay another strip perpendicular to those folded 3 strips and then unfold the 3 strips to lay flat again. Repeat this with alternating strips until you cover the entire pie with all of the 12 strips (see pictures and video for details). Cut off excess to the edge of the pie pan and roll the bottom crust over the strips. Crimp as desired.
- Brush with egg wash and sprinkle with sanding sugar or demerara sugar, if desired.
- Put the pie on a larger baking sheet lined with parchment paper to catch any drips. Bake at 450° F for 10 minutes. Lower to 350° F and bake for another 35 minutes, or until there is no resistance when a knife is inserted in one of the slits. The baking time will depend on how ripe your peaches are. If the 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 😉