Gluten Free Peach Pie (Dairy Free, Refined Sugar Free)

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This Gluten Free Peach Pie is the one I dream about all year until peach season finally rolls around again. A flaky gluten free crust is filled with sweet, spiced peaches and topped with another layer of golden pastry. This entire pie is also dairy free, refined sugar free, and allergy friendly! Made with whole food ingredients, there's no compromise on flavor. If you're a peach person, this is your pie.

As a big pie fan and summer fruit fanatic, I had to develop a peach pie recipe. As a crust lover (you gotta tell me in the comments where you stand), I had to go with a double crust on this pie. I'm sure I'll have to do a crumble version one summer!

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 pie included! It's fully gluten free, dairy free, corn free, nut free, and soy free.
Refined sugar free: yup, no refined sugar in this baby! She might look decadent, but we stick to coconut sugar as the main sweetener and rely on the natural sweetness of the peaches.
Homemade double 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!
Real peach flavor: we use fresh peaches to make the pie filling, not store-bought peach filling loaded with who knows what.

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 then add the egg, ACV, and cold water. 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: you can increase the fat (as mentioned above) or you can even try using 2 tablespoon of pumpkin puree. You want to add enough extra fat that the crust holds together.
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 at room temperature for up to 2 days or in the fridge for up to 5. If you live somewhere warm, the fridge is the safer option to preserve the crust texture. This pie is best fresh, but if you want to freeze it, freeze the entire pie by wrap tightly in plastic wrap then foil and freezing for up to 2 months. Thaw overnight in the fridge and serve at room temperature. For leftover pie, slice and wrap individual pieces of pie tightly in plastic wrap then freeze in a freezer safe container.

Warm slices of pie slightly in the oven or let come to room temperature before serving with a large scoop of vanilla ice cream! This pie is also delicious with some caramel sauce on top.

Tips for the Perfect Gluten Free Peach Pie

Use in-season, ripe peaches. Under-ripe peaches can result in a bland, mealy filling. You want peaches that smell fragrant and give slightly when pressed.
Don't skip the tapioca starch. Starch absorbs liquid in the filling, preventing a soupy, runny pie.
Be sure to use cold oil/butter and keep the crust cold. This is what results in a crispy, flaky crust. If the fat or dough 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.
Vent the top crust. Cut slits or use a cookie cutter for decorative holes to allow steam to escape during baking.
Save leftover crust dough. Don't throw it out! Roll out any excess dough like you did the pie crust. place it on a parchment lined baking sheet. Brush with olive or coconut 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!
Shield the crust edges. Gluten free crusts can brown faster than regular. Use a pie shield or foil on the edges if they're getting too dark before the filling is done.
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.
Cool completely before slicing. Let the pie cool for a minimum of 2 hours, preferably overnight. A warm peach pie will be completely runny when cut, but letting it set allows it to hold together better.

How to Peal Peaches for Peach Pie

Peeling fruit for pies is a personal preference (although most recipes call for it), but for a smoother bite, you'll want to peel them. The easiest method is to score an X on the bottom of each peach with a sharp knife, drop into boiling water for 30 seconds, then immediately transfer to an ice bath. The skin will slip right off with your fingers. If your peaches are very ripe, the skin may pull off without blanching at all, so you can try that first.

FAQ

Is this peach pie gluten free?

Yes, this peach pie is gluten free as written. As always, be sure to check ingredient labels.

Is this peach pie dairy free?

Yes, it is dairy free as written, just be sure to use coconut oil or dairy free butter.

Can I make this peach pie vegan?

Yes, you can make it fully vegan by leaving out the egg yolk and replacing it with an extra ¼-1/2 cup of coconut oil/dairy free butter or try using 2 tablespoon pumpkin puree. See the substitutions section above for more info.

Can I use frozen or canned peaches?

I don't suggest using canned peaches as they are generally preserved in sugars and other not so healthy stabilizers. This pie is best with fresh, in-season peaches, but you can use frozen peaches. Thaw and drain the frozen peaches at room temperature then add an extra tablespoon of starch the filling mixture. If the fruit is still cold when you mix everything, you may need to bake the pie a little longer.

How do I prevent a soggy bottom crust?

I find this pie turns out pretty good as is as long as you bake it long enough. For an extra layer of protection agains the dreaded soggy bottom, you can brush the bottom crust with an egg wash mixture before adding the peach filling. Just whisk one egg, then use a pastry brush to coat the crust.

Why is my peach pie filling runny?

Not enough tapioca starch was used. If you're peaches are super ripe and juicy or you are using frozen peaches, add an extra tablespoon of starch to the filling mixture.

How do I know when this gluten free peach pie is done?

The top crust should be a deep golden brown and if you are using a glass dish, you'll be able to see that the sides or golden too. You may be able to see the pie bubbling through the slits in the top of the pie, as well.

Can I make this pie ahead of time?

Yes, actually it is best to make it a day or two ahead of time so that the filling has time to set.

Can I freeze gluten free peach pie?

You can freeze this pie but the crust will be slightly soggier after thawing and the filling will be runnier. If you must, you can freeze the entire pie by wrap tightly in plastic wrap then foil and freezing for up to 2 months. Thaw overnight in the fridge and serve at room temperature. For leftover pie, slice and wrap individual pieces of pie tightly in plastic wrap then freeze in a freezer safe container.

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 will 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.

More Delicious Peach Recipes

Gluten Free and Dairy Free Peach Crumble Cheesecake

Paleo Strawberry-Peach Crumble

Gluten Free Ginger Peach Galette

Paleo Ginger Peach Muffins

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!

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