This classic peach pie maintains its deliciousness while being free of gluten, dairy, and refined sugar.
- 2 1/4 cups gluten-free all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
- 1/4 cup Tapioca Flour (tapioca helps with the elasticity, but can also use additional gf all-purpose flour)
- 1 tablespoon Coconut Sugar or other sweetener of choice
- 1/2 teaspoon xanthan gum (optional, but does help dough to be more flexible)
- 1/2 teaspoon salt
- 3/4 cup cold vegetable shortening (dairy-free), butter, or a combo of both
- 1 teaspoon distilled white vinegar or apple cider vinegar
- 1 egg (for egg free, omit and use additional cold water)
- 3–5 tablespoons ice cold water (8–9 tablespoons if not using egg)
- 1 egg beaten with 2 teaspoons water, optional egg wash (gives crust a golden color)
- 6 large peaches, peeled and sliced
- 1/2 cup Coconut Sugar
- juice of 1/2 lemon
- 1/4 – 1/2 teaspoon Cinnamon, to taste
- 3 tablespoons Corn Starch
- pinch of salt
- splash of vanilla, optional
- Blend flours, sugar, xanthan gum, and salt in large mixing bowl. Cut in shortening/butter until mixture is crumbly and no large chunks of fat remain.
- Stir together vinegar and eggs until well blended and add to the flour mixture. Slowly stir in water one tablespoon at a time, just until dough holds together. If omitting eggs, mix vinegar with 2–3 tablespoons water before adding to the flour mixture.
- Divide dough in half and shape into round, flat discs. Wrap each in plastic wrap and chill for 20-30 minutes. While the dough chills, prepare the filling.
- Peel peaches, cut in half, remove the pit, and slice. Place slices into a bowl and stir in sugar, lemon juice, cinnamon, cornstarch, salt, & vanilla.
- Preheat oven to 400F. Lightly grease a 9-inch pie plate. Remove one disc from the fridge and place between two pieces of parchment paper or plastic wrap. Roll into a large circle, a few inches larger than your pie plate.
- Use the paper or plastic wrap to invert the dough into the plate. Gently press to fit into the bottom and up the sides of the plate. If the dough breaks, just press back together. Add any excess dough to the second disc.
- Remove the second disc from the fridge and roll out into a rectangle the width of your pie plate and cut at least 6 two-inch strips to make a lattice crust or roll into another circle to make a full top crust for the top. Careful not to roll too thin or it won’t hold together well. You can also cut shapes out with cookie cutters and place on top of the filling. Crust works better chilled so place back into the fridge if it starts to become difficult to work with. Also, if dough is too crumbly, knead in a little more water until it becomes a soft dough again.
- Pour the filling into the pie pan and top with the crust. If making a lattice crust, weave strips alternately over and under to make the basket-weave pattern. Just keep in mind, gluten-free dough isn’t as malleable as dough made with regular all-purpose flour, so this technique will require some patience and possibly pinching torn strips back together again (If you need a visual to make a lattice crust, I found this tutorial helpful).
- For the edge, you can use a fork to crimp the edges or to make a fluted edge like in the photo above, you can follow the technique used here.
- Beat egg with water and use a pastry brush to brush egg wash all over the dough to help it brown in the oven.
- Place pie onto a baking sheet and place into the preheated oven on the middle rack.
- Bake until pie is golden brown and filling is bubbling (or if you’re able, pierce a peach to see if it’s tender) about 45-60 minutes, depending on your oven.
- Let cool. You can serve right away, but pie may be crumbly straight from the oven. Pie slices better when allowed to sit overnight or after being refrigerated for several hours.
- Category: Dessert, Gluten Free, Dairy Free