Gluten Free Peach Pie Crumble Recipes

GLUTEN FREE PEACH PIE

Steps:

• 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.

GLUTEN-FREE PEACH CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish.
• Place sliced peaches in the prepared baking dish. Mix together brown sugar, flour, cinnamon, lemon juice, and lemon zest in a small bowl; sprinkle over peaches.
• Mix together flour, sugar, baking powder, salt, and nutmeg in a medium bowl for the topping. Stir in egg until mixture resembles coarse crumbs; sprinkle topping over peaches. Drizzle melted coconut butter evenly over topping.
• Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.

MOM'S PEACH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.