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homemade gluten free peach pie recipe

Homemade Gluten Free Peach Pie Recipe

  • Author: Regan Jones, RD
  • Total Time: 1 hour, 10 min
  • Yield: 8 servings
  • Diet: Gluten Free


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.


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


  1. Prepare the gluten-free crust: stir together ice cold water, cream, and vinegar in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. While filling cools, preheat oven to 375 degrees F. Coat a 9-inch pie plate with cooking spray; set aside.
  6. 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.
  7. 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.
  8. Spoon cooled peach filling into crust.
  9. 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 pieĀ  with egg and sprinkle with sugar. Place pie on a baking sheet.
  10. 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


  • Serving Size: 1 slice
  • Calories: 500
  • Sugar: 28 g
  • Sodium: 276 mg
  • Fat: 25 g
  • Carbohydrates: 65 g
  • Fiber: 5 g
  • Protein: 5 g

Keywords: gluten free peach pie recipe