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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.