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
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.
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Made this peach pie the day after the 4th. of July. Needed to get those peaches into something as ripe pretty fast in Arizona heat. Did cheat though and used a thawed crust. Cooked the bottom crust for 12 minutes before adding the peach mix. But did the rest of the pie as your recipe. It turned out amazing. Great recipe and not too sweet. Hubby loves it.
Gorgeous pie, Carol! Thanks so much for sharing your picture and also how you made it! So glad my recipe was instrumental in this beauty!
~jules
I’m a nanny and made this pie at work with the kids bugging me. So I used a frozen crust, but used this recipe for the filling. All we could taste was the cinnamon! We were so disappointed.
All that work and we couldn’t taste the peaches! Maybe it only works with the homemade crust?
Hi Sherry, I imagine it may also depend on the flavor of the peaches. I’ve tasted more than my share of underwhelming peaches, unfortunately, so that might have had something to do with it, but perhaps the homemade crust would have helped as well? Were you able to salvage the pie by topping it with ice cream or whipped topping, I hope?
~jules
I am making this peach pie tonight for a friends b-day (who is not gf..but I am ) I still have a bit of gfJules flour on hand but as luck would have it my gfJules order just arrived today!! And when I came to your site to see if you had a peach pie recipe it was right there….it’s meant to be!
This pie is perfection!! And even better the next day…just ate a piece for breakfast : )
Oh yes! Peach pie for breakfast is THE BEST!!! So glad you loved it!!
~jules
It was truly meant to be, Angela!!! Peach Pie MUST be made when the need arises! 🙂
~jules
I love peach pie and I’m loving that this is can also be vegan.
Most definitely, Nicole. No reason to add egg or dairy where it’s not needed!
~jules
You are the queen of gluten-free desserts! That is the most perfect peach pie.
Thank you so much, my friend!
~jules
You’ve done it again! Another gorgeous treat and love the fresh peaches. They’re so good now.
Thank you, Kelly! You’re right, it’s hard to beat fresh peaches in much of anything, but this pie is fantastic!
~jules
There is absolutely nothing as delicious as a fresh peach pie. This one is mouthwatering!
Thank you, Leslie!!
~jules
Wow, what a stunning pie Jules! I can already taste this with a scoop of dairy-free vanilla on top.
Aw, thanks my friend! That scoop of dairy-free vanilla ice cream is indeed the perfect topper!
~jules
That peach slice top is so pretty. Love how it hints at what’s underneath!
That’s a nice way of thinking of it, Kortney! 🙂
~jules
This looks perfect! I can’t wait to give it a go! 🙂
Wonderful! I can’t wait to hear what you think of it!
~jules
Your pie is gorgeous. No doubt it’s fabulous with the in-season peaches right now!
I know – seasonal fruit is THE BEST!!! I love featuring it in gluten free pie crusts. ALL the fruit!!
~jules
Can this pie be made the day before, and still taste great?
Absolutely, Linda! With my flour, the pastry will still be soft and flaky for several days (if it doesn’t all get eaten before that!). Enjoy!
~jules
I am making pie today. But want to eat it in a couple days. When I travel to see my daughter. Should I freeze pie and allow it to thaw on our road trip? Don’t want the crust to get soggy, Those juices soaking into crust. Your advise Please !!!
Freezing the pie is a good idea, although it all depends on how hot it is where you are traveling. We’ve enjoyed this pie several days after it was baked without freezing. The other option is to blind bake your crust first to help prevent it from getting soggy. Good luck and enjoy!
~jules