Peach pies are some of the most underrated pies in the realm of baking treats, and in summer, when peaches are ripper, there’s no better baking project. Peaches are lusciously sweet and vibrant, and when used as a pie filling, they often become the stars of the show, the main event at the table.
The only thing that could make peach pies even better is a gluten-free crust because, let’s face it, lots of people don’t eat gluten, and then what? No pie for them? Not on my watch.
To make the perfect gluten-free pie crust, you’ll obviously need gluten-free flour. For that, you have two options, you can buy the flour, which is kind of expensive, or you can make your own, but you need lots of rare ingredients. There’s no way around it. The good news is that the results are well worth it in both cases.
In the recipe below, we’re using white rice flour, cornstarch, tapioca starch, potato starch and xanthan gum. That’s the base of our gluten-free pie crust dough. We’re also adding milk powder, and here you can choose regular milk powder or soy milk powder if you want your pie dairy-free (you’d have to substitute the butter for margarine and ditch the egg for a vegan crust).
This pie is fantastic, that’s guaranteed, and although not the easiest pie recipe out there, I firmly believe it’s one of the best.
For the gluten-free flour (2.5 cups):
For the pie crust:
For the filling:
In a food processor, add the gluten-free flour, salt, butter, vinegar and sugar. Pulse until combined.
Slowly pour the water while pulsing to create a dough.
in order until the recipe is finish
Flour a surface with gluten-free flour, roll the dough thinly and extend it until you can cover the pie mold twice.
Line a pie mold with one of the dough sheets.
Blind-bake the dough for ten minutes (bake it without a filling). Reserve.
In the meantime, combine the peaches and the sugar in a pan and simmer for 5-8 minutes until softened.
In a small bowl, mix the cornstarch and the water and pour into the fruit. Add the butter and let it simmer over medium heat while stirring occasionally.
Remove the peach mixture from the heat and let it cool.
Pour the peach mixture into the pie crust and cover with the rest of the dough sheet.
Brush the top crust with the beaten egg and poke holes in it with a knife.
Reduce the oven temperature to 350°F and bake the pie for 40 minutes or until golden.