Glutenfreehoneypeachpie Recipes

GLUTEN FREE PEACH PIE

Gluten Free Peach Pie image

Provided by Jules Shepard

Time 1h30m

Number Of Ingredients 11

Ingredients

double recipe Gluten Free Pie Crust
7-8 cups ripe peaches or nectarines (approximately 6 large)
1/3 cup granulated sugar
1/4 cup brown sugar
1 tsp. lemon juice
1 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/4 tsp. almond extract (optional)
3 Tbs. gfJules™ Gluten Free All Purpose Flour
egg wash, milk or oil to brush on crust
cinnamon-sugar mixture to sprinkle on crust

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.

HONEY PEACH PIE

Honey Peach Pie image

Perfect for any get-together, this pie ensures you won't be serving any leftovers! Best served in the summer when the peaches are fresh.

Provided by Big Daddy Matty

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 7h20m

Yield 8

Number Of Ingredients 7

Ingredients

6 fresh peaches - peeled, pitted and sliced into thin wedges
¼ cup honey
2 fluid ounces peach schnapps, or more to taste
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 prepared pie crusts

Steps:

Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

Nutrition Facts : Calories 344 calories, Carbohydrate 58.9 g, Fat 10.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 208.4 mg, Sugar 42.5 g

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