Gluten Free Peach Pie Recipes

GLUTEN FREE PEACH CRUMB PIE

Steps:

• In a medium bowl, mix together all topping ingredients with a fork until large crumbs form. Refrigerate until firm (while making the rest of the pie). This can also be made up to 2 days ahead of time.
• Make the pie crust according to recipe instructions. Roll out and transfer to a pie plate. Do not prick the bottom. Refrigerate while you make the filling.
• In a small bowl, whisk together all dry ingredients. Place the peeled and sliced peaches in a large bowl and sprinkle the dry ingredients on top. Mix together until well combined.
• Pour peach filling into prepared pie crust. Crumble crumbs over top of peaches, breaking up any super large chunks with your fingers.
• Place pie on parchment or foil-lined baking sheet to catch drippings. Bake at 450° F for 10 minutes. Drop temperature down to 350° F and continue to bake for 50-60 minutes, shielding pie crust edges as necessary if getting too dark. To check for doneness, slide a butter knife through the filling. If there is little to no resistance, the peaches are fully cooked through.
• Remove from the oven and allow to cool before serving. Serve with vanilla ice cream or freshly whipped cream. If peaches are extra juicy and filling is oozing, refrigerate the pie to

PERFECT GLUTEN FREE PEACH PIE

Steps:

• Make pie crust according to instructions for two-crust pie. Chill as directed.
• Preheat oven to 450° F.
• Roll out the bottom crust and carefully place in pie pan. Cut to about ½ inch over edges of pie pan. Refrigerate while you prepare the filling.
• In a large bowl, add the sliced peaches and the next 6 ingredients. Stir gently until well mixed and set aside.
• Remove the pie plate with bottom crust from the fridge and pour the filling into the bottom crust. Dot with the butter cubes and set aside.
• Roll out the second half of the pie dough larger than the bottom crust. For a regular crust, gently roll the crust onto your rolling pin and unroll it over the prepared pie filling. Trim off any excess to within ½-inch overhang. Fold the edges of the top crust under the edges of the bottom crust and crimp as desired. Cut slits in the top to vent.
• For a lattice top crust, cut the large round in half with a pastry wheel or large knife. Cut each half in half again and then each into thirds, for a total of 12 strips. Place 6 strips onto the pie filling and fold every other one down (3 total) to where the fold nearly touches the edge of the bottom crust. Lay another strip perpendicular to those folded 3 strips and then unfold the 3 strips to lay flat again. Repeat this with alternating strips until you cover the entire pie with all of the 12 strips (see pictures and video for details). Cut off excess to the edge of the pie pan and roll the bottom crust over the strips. Crimp as desired.
• Brush with egg wash and sprinkle with sanding sugar or demerara sugar, if desired.
• Put the pie on a larger baking sheet lined with parchment paper to catch any drips. Bake at 450° F for 10 minutes. Lower to 350° F and bake for another 35 minutes, or until there is no resistance when a knife is inserted in one of the slits. The baking time will depend on how ripe your peaches are. If the crust begins to get too brown, cover loosely with foil.
• Remove from the oven and cool to room temperature before slicing. Serve at room temperature or slightly warm with vanilla ice cream, freshly whipped sweetened cream, or plain. Pie may be covered and stored at room temperature for a few days, or can be refrigerated for about 4-5 days, if it lasts that long ????