Homemade Gluten Free Peach Pie Recipe
Make the most of fresh peaches in this gluten-free peach pie recipe! With the perfect buttery, flaky crust you’ll never know it’s gluten-free.
What I love about this recipe
This recipe perfects the flaky pie crust you crave in a gluten-free pie. During peach season when juicy peaches are plentiful, it is a wonderful treat. I’ll admit it is a little bit more work than many of my easy gluten free baking recipes, but it’s worth it.
Frequently Asked Questions
Can I use a store-bought crust?
I am not aware of any double-crust options for a gluten-free pie. I have seen frozen, pre-made pie shell in my grocery store. You could potentially use that as the bottom pie crust, and make a crumble topping.
Do I have to blanch fresh peaches before peeling?
I typically do not blanch peaches before slicing them. When the look of the slices matters more (as a topping for a pound cake, for instance) I might. But I find it mostly unnecessary, especially when you slice peaches that are ripe.
Do I need to toss the peaches in lemon juice to keep them from browning?
Not unless you’re slicing them far in advance of making the recipe.
Can I use parchment paper instead of plastic wrap when preparing the gluten free pie crust?
Yes.
Can I make this a grain-free pie?
Yes! Use my friend Gretchen’s grain-free pie crust instead of the one detailed below. It is a delicious option, and really easy to work with.
What is Turbinado sugar?
For a full read about Turbinado sugar, read this. article
Summary: “‘It’s chunky, sparkly, and crunchy, and often labeled with words like “natural” or “raw.'” I love to use it to top baked goods. It gives a pop of sweetness as soon as the piecrust hits your taste buds and looks nice.
Homemade Gluten Free Peach Pie Recipe
- Total Time: 1 hour, 10 min
- Yield: 8 servings
- Diet: Gluten Free
Description
Fresh peaches taste amazing in this gluten-free peach pie recipe! With the perfect buttery, flaky crust you’d never know it’s gluten-free.
Ingredients
Gluten Free Pie Crust
- 6 Tbsp. ice cold water
- 2 Tbsp. heavy whipping cream
- 1 Tbsp. apple cider vinegar
- 2 3/4 cup plus 2 Tbsp. (370 g) all-purpose gluten-free flour blend (I used King Arthur Measure-for-Measure), plus more for work surface
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 1 cup cold butter, cut into small pieces
Pie Filling
- 6 fresh ripe peaches, peeled and sliced (about 4 cups sliced peaches)
- 2/3 cup sugar
- 1/3 cup plus 3 Tbsp. water, divided
- 3 Tbsp. arrowroot or cornstarch
- Cooking spray
- 1 large egg, lightly beaten and at room temperature
- Turbinado sugar
- Vanilla ice cream
Instructions
- Prepare the gluten-free crust: stir together ice cold water, cream, and vinegar in a small bowl; set aside.
- Add dry ingredients (flour, sugar, and salt) to bowl of a food processor; pulse 5 times to combine. Add butter, and process to evenly incorporate butter into flour mixture, about 30 seconds. Add water mixture, and process until dough forms, about 1 minutes, stopping to scrape down sides, as needed.
- Turn dough out onto a lightly floured work surface, and knead gently just until dough forms a ball. Divide dough into 2 halves. Shape each half into a disc, and wrap in plastic. Chill while preparing Filling.
- Prepare the Filling: Add peach slices, sugar, and 1/3 cup of the water to a medium-size saucepan. Bring to a boil; reduce heat to medium heat, and simmer 5 minutes, stirring occasionally. Stir together arrowroot and remaining 3 Tbsp. water to form a slurry. Gradually stir slurry into peach mixture, and cook, stirring constantly, just until thickened, 2 to 3 minutes. Remove from heat, and let cool 10 minutes.
- While filling cools, preheat oven to 375 degrees F. Coat a 9-inch pie plate with cooking spray; set aside.
- Remove piecrust discs from refrigerator. Working with one disc at a time, unwrap, and place in middle of plastic wrap. Top with another large sheet of plastic wrap. Carefully roll out using a rolling pin, working from center of dough outward, and turning quarter turns to ensure dough is even. Roll dough into a circle large enough to fit into bottom and up sides of a prepared pie dish.
- Transfer to prepared pie plate by removing top piece of plastic wrap and carefully flipping bottom crust on remaining plastic wrap over into pie plate. Remove plastic wrap from dough.
- Spoon cooled peach filling into crust.
- Repeat piecrust process with remaining half of dough, transferring and flipping dough over top of filling to form a top crust. Crimp edges of dough around sides of pie plate to seal crust. Brush top of the pie with egg and sprinkle with sugar. Place pie on a baking sheet.
- Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Top with a scoop of vanilla ice cream, if desired.
- Prep Time: 10 min
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 28 g
- Sodium: 276 mg
- Fat: 25 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 5 g
If you enjoyed this Gluten Free Peach Pie recipe, try these gluten free desserts:
Gluten Free Blueberry Pie
Gluten-Free Flag Cake
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