You're a Peach!
Peaches are in season, so there's no better time than now to go pick some fresh ones and get your bake on with this delicious gluten-free peach pie! The difference between a traditionally baked pie and fresh pies is that you only bake the crust and not the fruit leaving the amazing natural flavor of the fruit intact.
The best part about this is that you can make the pie crust ahead of time and chill in the fridge until you are ready to bake.
Did you know that one peach provides 6% of your daily vitamin A needs and 15% of daily vitamin C needs. One medium peach also contains 2% or more daily value of vitamins E and K, niacin, folate, iron, choline, potassium, magnesium, phosphorus, manganese, zinc and copper. (source)
Give this recipe a go, you will love it!
Good to the last crumb :)
Gluten Free Fresh Peach Pie
When peaches are in season this recipe is a GEM! Delicious, fresh and peachy.
1/2 cup salted butter - cut into pieces
1 T granulated sugar
1/2 Teaspoon Baking Powder
1 Teaspoon salt
1 Tablespoon dry milk
2/3 cup ice-cold water
1 Egg for egg wash (optional)
5-6 cups fresh peaches, chopped (about 8 peaches, peeling optional)
2 Tablespoons lemon juice
1/2 cup granulated sugar
2 Tablespoons cornstarch
1 Tablespoon butter
Dash of salt
1/2 Teaspoon almond extract
Whipped Cream, for topping (optional)
Making the Gluten-Free Pie Crust
In bowl of stand mixer (see notes for other options), combine cold butter and shortenings. Mix on medium speed for 30 seconds until creamy.
Add sugar, baking powder, salt, dry milk, and 1 1/2 cups flour and stir for 10 seconds.
Add remaining 1 1/4 cups gluten free flour and 2/3 cup ice cold water and mix just until combined. If the dough seems too dry, add a tablespoon of water. (dough will be sticky!)
Lay out a sheet of plastic wrap and divide into two, wrap tightly in plastic wrap and refrigerate the dough for 30-60 minutes.
When ready to bake, preheat oven to 375 degrees F.
Remove one disc of dough and roll it out into a circle larger than your pie plate (lightly dust your surface with gluten free flour).
Invert pie crust onto pie plate and poke with a fork 5-6 times.
(Optional) Whisk egg and brush onto pie crust.
Bake single pie crust for 14-17 minutes until it's golden on the edges. Allow to cool completely before adding the filling.
Prepare Peach Filling
Add peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
Drain peach juice into a measuring cup to get 1 cup of juice.
Pour juice into a saucepan and stir in cornstarch. Cook on medium heat for a few minutes, until thickened.
Remove from heat and stir in the butter, salt and almond extract.
Pour peaches into the baked pie shell and pour the thickened sauce on top. Place a piece of plastic wrap directly on top and chill for at least one hour before serving.
(Optional) Serve with whipped cream on top.