Gluten Free Peach Pie

Name: Gluten Free Peach Pie
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Dessert
Ingredients: double recipe Gluten Free Pie Crust; 7-8 cups ripe peaches or nectarines (approximately 6 large); 1/3 cup granulated sugar; 1/4 cup brown sugar; 1 tsp. lemon juice; 1 tsp. cinnamon; 1/2 tsp. pure vanilla extract; 1/4 tsp. almond extract (optional); 3 Tbs. gfJules™ Gluten Free All Purpose Flour; egg wash, milk or oil to brush on crust; cinnamon-sugar mixture to sprinkle on crust

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Whenever I find fresh picked peaches, it’s cause for excitement, as Gluten Free Peach Pie is not far behind! My family also loves to use fresh peaches for my mother’s quick and easy gluten free peach cobbler or crisp, but there’s something so iconic and special about going the extra mile and making a show-stopping gluten free peach pie.

There’s nothing like the sweet, juicy taste of a peach, and there’s certainly hardly anything as delicious as a gluten free peach pie! My gluten free peach pie recipe is simple, relying on the natural goodness of nature’s candy and my flaky, tender gluten free pie crust.

Don’t let the thought of making a gluten free pie crust daunt you, and certainly don’t think you have to buy one of those hard, dense pre-made gluten free crusts.

No need to ever deprive yourself or settle for second (or third, fourth …) best. Ever. With my gfJules Flour and recipe, your crust will have the stretch it needs to make it easy to transfer into the pie dish, and it will bake up tender and flaky, just like a crust should be.

So take a look at all my step-by-step photos and the helpful videos I have sprinkled throughout this recipe (in photos and in links), take a deep breath, and dive in!

You’ll never know until you try, just how easy and delicious a homemade gluten free peach pie can be. It’s all in the ingredients and a couple easy tricks I share in my videos and recipe which has become on of the most popular on my gfJules site, probably because it makes the absolute best crust out there — so very different from other recipes in that it’s not sugared or complicated. Just a traditional light, flaky crust just like my (and likely your) grandma used to make.

It’s kindof a zen thing to make a gluten free pie crust from start to finish, at least when you know it’s going to turn out this well. Using my specially blended gfJules Flour, the dough is somewhat stretchy and doesn’t crack and break into a frustrating mess. But best of all is the result: a crust you can be proud to share with anyone on any occasion. A crust that is the star of the show!

For another fun and gorgeous twist for any fruit pie, use cookie cutters to cut out lots of identical shapes (here, peach slices) and arrange in a decorative pattern.

Once baked, the edges of the cut crust brown to produce this stunning top crust. Here, I’ve brushed the crust before baking with apricot preserves thinned with almond milk.

It’s a stunning finish that keeps the entire pie vegan/egg-free/dairy-free if you need.

Bring on the hot, hazy last days of summer, and celebrate with a gorgeous, show-stopping gluten free peach pie! You deserve it.

Gluten Free Peach Pie

Yield: 1 pie

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Ingredients

double recipe Gluten Free Pie Crust
7-8 cups ripe peaches or nectarines (approximately 6 large)
1/3 cup granulated sugar
1/4 cup brown sugar
1 tsp. lemon juice
1 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/4 tsp. almond extract (optional)
3 Tbs. gfJules™ Gluten Free All Purpose Flour
egg wash, milk or oil to brush on crust
cinnamon-sugar mixture to sprinkle on crust

Instructions

Peel, then slice or chop peaches or nectarines into bite-size portions. Place in a bowl with sugars and lemon juice. Stir, then cover and set aside for the juices to form while making the pastry.

Prepare two recipes for homemade gluten-free pie crust using this recipe/tutorial (click for video showing how to make the pastry). Divide dough in half and wrap each in plastic wrap.

Set aside on the counter while you finish the filling unless your kitchen is particularly hot, in which case you may place the pastries in the refrigerator for 15 minutes (leaving them longer may make the pastry more fragile and difficult to roll out).

Preheat oven to 400° F.

Add cinnamon, extracts and gfJules Flour to the peaches.

Stir to combine well, then pour off all but 1/3-1/2 cup of juice into a separate container which you may retain, cover and refrigerate until serving -- pour extra juices over the peach pie and ice cream when serving.

Roll out the first crust and line a standard pie plate with pastry. Follow video tutorial for specifics on rolling and transferring the crust.

Pour peach mixture into lined pie plate, mounding in the center.

Roll out top crust and cut small slits, designs or cookie cutter shapes for venting.

Transfer to cover the pie, then join crust edges together by fluting or pressing with a fork.

Cover with pie crust shields and place in hot oven. Bake for 15 minutes.

Reduce temperature to 375° F and bake for another 15 minutes, remove the pie crust shields and bake another 15-20 minutes or until peaches are bubbly and the crust is slightly browning. Don't wait for the crust to brown as with a wheat crust, or it will be overcooked and the crust will no longer be tender.

Remove to cool before slicing and serving with whipped cream or vanilla ice cream, drizzled with remaining peach juice.