Flaky crust and a sweet peach filling make this Gluten Free Peach Pie the perfect dessert for peach season. It's also dairy free and refined sugar free, for the best healthy pie recipe.
As a big pie fan and summer fruit fanatic, I had to develop a peach pie recipe. Honestly, I dream about this gluten free pie on the regular. It's so good! I'm a big crust person, so I love the double crust on this pie and it's filled with a sweet and juicy peach filling, so what's not to crave?!
Why You'll Love This Gluten Free Peach Pie
- Allergy friendly: if you're new here, welcome, all of my recipes are allergy friendly. This means they are gluten free, dairy free, corn free, nut free, and refined sugar free. I always create healthy, allergy friendly recipes to show people you can enjoy amazing food no matter what your allergies or restrictions. This pie is no exception! Instead of butter, we use coconut oil in the crust to keep it diary free and utilize a gluten free flour blend.
- Lower sugar and healthier: my peach pie recipe is lower sugar than most recipes and we use a refined sugar free option to sweeten this gluten free dessert. My goal is always to make lower sugar, lower glycemic index desserts so that if you have an autoimmune disease, you can still enjoy a sweet treat without triggering all the inflammation. We rely on the natural sweetness of the fresh peaches in this pie and stick to coconut sugar as the sweetener.
- Homemade crust: yes, we are making the crust from scratch! No store bought pastry dough here. Don't worry, though, I walk you through how to make it, so you don't need to be intimidated. I know crusts can be scary, but as someone who isn't the best at making crusts, I managed this one just fine, so you can too!
Gluten Free Peach Pie Ingredients
- Gluten-free flour blend: be sure to use a 1:1 gluten free flour blend with xanthan gum for best results.
- Coconut sugar: instead of cane sugar, this recipe calls for coconut sugar, an unrefined sweetener used for the crust and filling.
- Coconut oil: cold coconut oil is used for the crust to keep this recipe dairy free.
- Egg: one egg yolk is needed for the crust. See notes below for vegan option, but the egg yolk really does make a difference!
- Apple cider vinegar: this helps dry out the crust for a crispy texture. You can also use vodka!
- Peaches: you'll need fresh, juicy peaches for best results. Buy them from a farmer's market if you can, they are always better than store bought!
- Tapioca flour: also known as tapioca starch, this helps soak up some of the juices from the peaches to hold the filling together.
- Cinnamon, ginger, lemon juice, salt
How to Make Gluten Free Peach Pie
- First make the gluten free pie crust by adding dry ingredients to the bowl of a food processor and pulse to combine. Pulse in the cold, cubed coconut oil until you have a sand like mixture (alternatively, use a pastry cutter or fork to cut in the oil) then add the egg, ACV, and cold water. Pulse or gently mix to combine.
- Once dough is coming together, transfer to a medium bowl and form into two disks. Wrap each in plastic wrap and place in the fridge for at least 30 minutes.
- While crust is chilling, combine all ingredients for the peach pie filling in a large bowl. Mix well and set aside.
- When pie dough is ready, preheat oven to 400F. Roll one disk between two sheets of parchment paper with a rolling pin to about ¼ inch thick and transfer to a greased pie plate. Place back in the fridge.
- Roll out the second pie crust and set aside.
- Scoop peach mixture into the bottom crust, leaving any juices behind. Save this in a separate container for serving.
- Flip the top crust over the pie and seal the edges with a fork using the fork crimp method. Cut 4-5 slits into the top of the pie to allow steam out while the pie bakes.
- Brush the pie with olive oil or an egg wash and sprinkle with sugar.
- Place the pie on a baking sheet and bake for 15 minutes, then turn the oven down to 375F for another 30 minutes or until the crust is golden brown. If the pie crust edges cook faster or are getting too brown before the pie is done, gently place aluminum foil around the edges of the pie while it finishes baking.
- Let cool on a wire rack before serving.
Substitutions and Variations
- Coconut oil: you can use cold butter or a dairy free butter substitute. You can also increase the butter/oil content by ¼-1/2 cup and leave out the egg.
- Egg: I have not tested a vegan egg substitute, but try increasing the fat (as mentioned above) or you can even try using 2 tablespoon of pumpkin puree.
- Tapioca flour: arrowroot or corn starch will also work.
- Variations: I have made this pie with a mix of peaches and nectarines and it's been delicious. I still prefer an all peach option though 😉
- Crust: if you have favorite pie crust recipe you prefer to use, feel free to do so.
Storage and Serving
Store leftover pie, covered, in the fridge for up to 5 days. You can leave the pie overnight, but fruit pies are best stored in the fridge if you're not eating them within the next day or two. I like to warm a slice up before eating or let it come to room temperature then serve with a large scoop of vanilla ice cream!
Tips for the Perfect Gluten Free Pie Crust
- Be sure to use cold oil/butter and keep the crust cold. This is what results in a crispy, flaky crust. If the fat becomes too warm and melts into the crust before baking, you end up with a tough or gummy crust. So the key is working with cold wet ingredients, working quickly, and trying not to work the crust too much with your hands as your body heat will melt the fat.
- Work quickly. Get everything ready before making the crust, work efficiently, and get the dough into the fridge.
- Bake the pie long enough. You want to bake off the moisture so the pie crust is crispy and tender, not gummy and soft. My rule of thumb is that when you're unsure if the pie is done, it's safer to bake it longer than to underbake it. Trust me, you don't want a soggy crust and I've found that as long as the top of the crust isn't burning, you're okay to bake it a few minutes longer to ensure it's cooked.
FAQ
What kind of pie pan should I use?
This recipe was made using a glass pie pan. A metal pie tin can provide a browner, crispier crust, but you may need to adjust the baking times. I like using a glass pie pan because it heats more evenly and I can see if the bottom crust is browned and done.
What should I do with excess dough?
Don't throw it out! Roll out any excess dough like you did the pie crust and place it on a parchment lined baking sheet. Brush with olive oil and sprinkle with sugar then bake at the lower temperature along with the pie. It will bake faster, so keep an eye on it and take out when golden brown. Let cool then break up into crust bark for a yummy snack!
More Delicious Peach Recipes
Gluten Free and Dairy Free Peach Crumble Cheesecake
Paleo Strawberry-Peach Crumble
Gluten Free Ginger Peach Galette
Gluten Free Peach and Strawberry Shortcake
If you try this peach pie recipe, please leave a rating and review. If you have any questions, leave them in the comments!
Gluten Free Peach Pie
A must make in summer, free peach pie has a flaky crust and sweet peach filling all while being gluten free, dairy free, and refined sugar free.
Servings 1 pie
Equipment
Ingredients
Crust
- 3 cup 1:1 gluten free flour
- 2 tablespoon coconut sugar
- ½ teaspoon salt
- 1 cup cold coconut oil* cubed
- 1 egg
- 3 tablespoon apple cider vinegar
- 1 cup ice water
Peach Filling
- 6-8 large peaches pitted and sliced
- ⅔ cup coconut sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoon gluten free flour
- 2 tablespoon tapioca starch
Instructions
- First make the gluten free pie crust by adding the dry ingredients a food processor and pulse to combine. Or mix well in a medium bowl.
- Pulse in the cold, cubed coconut oil until you have a sand like mixture (or cut it in using a pastry cutter or a fork). Then add the egg, ACV, and cold water and pulse to combine or gently mix with a fork.
- Once dough is coming together, transfer to a medium bowl and quickly work dough so it fully comes together. You want to work fast to avoid melting the coconut oil. You may need to add more ice water to bring dough fully together without it cracking. Form into two disks. Wrap each in plastic wrap and place in the fridge for at least 30 minutes.
- While crust is chilling, combine all ingredients for the peach pie filling in a large bowl. Mix well and set aside.
- When pie dough is ready, preheat oven to 400F. Roll one disk between two sheets of parchment paper with a rolling pin to about ¼ inch thick and transfer to a greased pie plate. Trim the edges of the dough off. Place back in the fridge.
- Roll out the second pie crust and set aside.
- Scoop peach mixture into the bottom crust, leaving any juices behind. Save this in a separate container for serving.
- Flip the top crust over the pie and seal the edges with a fork using the fork crimp method. Cut 4-5 slits into the top of the pie to allow steam out while the pie bakes.
- Brush the pie with olive oil or an egg wash and sprinkle with sugar.
- Place the pie on a baking sheet and bake for 15 minutes, then turn the oven down to 375F for another 30 minutes or until the crust is golden brown. If the pie crust edges cook faster or are getting too brown before the pie is done, gently place aluminum foil around the edges of the pie while it finishes baking.
- Let cool on a wire rack before serving.
- Serve with ice cream or whipped cream and a drizzle of the leftover juice from the filling.
Leave a Reply