Gluten-Free Peach Pie

I know, I’ve been missing for quite a while.

Let me explain! Wait, that will take too long…

Let me sum up: Life happened, and then a bunch of boring stuff you’re not interested in, and, well, I’m back.

To make it up to you, let me offer you some gluten-free pie…

Gene and Marilyn, friends of Gluten-Free Awesome, have graciously shared their Gluten-Free Peach Pie recipe with me, and gave permission to post it and share it with all of you. Thank you, Gene and Marilyn!

This is a great recipe, and uses honey and white grape juice concentrate as a sweetener. Seriously, how clever is that?! So while it’s not technically sugar-free, it is very low sugar. I also think this pie would be great using apples in place of the peaches. If you use an apple that’s naturally sweet, you shouldn’t need to increase the honey at all.

I haven’t made the crust recipe, because I don’t do grains any more. But it looks a lot like other gluten-free pie crust sthat I used to make, and I am sure it will be tasty.

And I also made a grain-free version of this, which turned out great! I’ll post about that soon.

In the meantime, here’s Gene & Marilyn’s recipe:

peaches are naturally gluten-free

Gluten-Free Peach Pie

Crust Ingredients:

1/2 Cup Rice Flour
1/2 Cup Tapioca Starch
1 tsp Xantham Gum
1 stick Butter (8 Tbsp)
1/2 tsp Salt
1/4 to 1/3 cup Ice Water
1 tsp Apple Cider Vinegar

Filling Ingredients:

1/3 Cup Honey
3 Tbsp Welch’s Frozen White Grape Juice Concentrate
2.5 Tbsp Tapioca Starch
1/2 tsp Cinnamon
1/2 tsp Almond Extract
4 Cups sliced Peaches

Gluten-free pie crust:

Mix together all the dry ingredients and crumble in the butter. (Food processor works well) Add water and apple cider vinegar to the mixture and mix until smooth. Add more or less water as needed to form a soft, pliable consistency.

Refrigerate for about 1/2 hour while you slice the peaches.

Roll out 2/3 of the dough between 2 sheets of wax paper that have been liberally dusted with coconut flour. Fit into a pie pan (I recommend a deep dish pan ~Li). Do the same for the top crust. Don’t pre-bake the crust.

Peach Pie Filling:

Preheat the oven to 375 degrees F. Mix the filling ingredients in a medium bowl until well blended. Pour into crust, top with reserved crust, and bake 30 minutes or until done.

Cool, then EAT YOUR PIE!

 

About Li

A writer, runner, and Gluten-Free Zealot, I’ve been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you’re gluten-free, it’s even better!

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