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?
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.
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.
1 large egg, lightly beaten and at room temperature
Vanilla ice cream
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
Serving Size:1 slice
Keywords: gluten free peach pie recipe
If you enjoyed this Gluten Free Peach Pie recipe, try these gluten free desserts: