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.