Perfect Gluten Free Peach Pie (Edit recipe)

Let summer’s fruit shine in this perfect gluten free peach pie!! Juicy peaches are suspended in flaky pie crust that will leave you wanting more of this summer sensation.

1 hour

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	124
Fat:	2 g
Carbohydrates:	26 g
Protein:	1 g
Cholesterol:	5 g
Sodium:	50 mg
Fiber:	0 g
Sugars:	21 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 12

Ingredients

1 Flaky All Butter Gluten Free Pie Crust (click for recipe)
5-6 cups Peaches, peeled and sliced peaches (about 8-9 medium or 6-7 large peaches)
35 gram Cornstarch, (1/4 cup)
30 gram Tapioca Starch, (1/4 cup)
150 gram Granulated White Sugar, (3/4 cup)
50 gram Brown Sugar, (1/4 cup)
1/2 tsp Ground Cinnamon
1/4 tsp Salt
2 Tbsp Unsalted Butter, cold and cut into cubes
1 Egg, Mixed with 1 Tbsp water and a pinch of salt
Raw Sugar, A coarse sugar like demerara or sanding sugar for sprinkling on top, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make pie crust according to instructions for two-crust pie. Chill as directed.
Preheat oven to 450° F.
Roll out the bottom crust and carefully place in pie pan. Cut to about ½ inch over edges of pie pan. Refrigerate while you prepare the filling.
In a large bowl, add the sliced peaches and the next 6 ingredients. Stir gently until well mixed and set aside.
Remove the pie plate with bottom crust from the fridge and pour the filling into the bottom crust. Dot with the butter cubes and set aside.
Roll out the second half of the pie dough larger than the bottom crust. For a regular crust, gently roll the crust onto your rolling pin and unroll it over the prepared pie filling. Trim off any excess to within ½-inch overhang. Fold the edges of the top crust under the edges of the bottom crust and crimp as desired. Cut slits in the top to vent.
For a lattice top crust, cut the large round in half with a pastry wheel or large knife. Cut each half in half again and then each into thirds, for a total of 12 strips. Place 6 strips onto the pie filling and fold every other one down (3 total) to where the fold nearly touches the edge of the bottom crust. Lay another strip perpendicular to those folded 3 strips and then unfold the 3 strips to lay flat again. Repeat this with alternating strips until you cover the entire pie with all of the 12 strips (see pictures and video for details). Cut off excess to the edge of the pie pan and roll the bottom crust over the strips. Crimp as desired.
Brush with egg wash and sprinkle with sanding sugar or demerara sugar, if desired.
Put the pie on a larger baking sheet lined with parchment paper to catch any drips. Bake at 450° F for 10 minutes. Lower to 350° F and bake for another 35 minutes, or until there is no resistance when a knife is inserted in one of the slits. The baking time will depend on how ripe your peaches are. If the crust begins to get too brown, cover loosely with foil.
Remove from the oven and cool to room temperature before slicing. Serve at room temperature or slightly warm with vanilla ice cream, freshly whipped sweetened cream, or plain. Pie may be covered and stored at room temperature for a few days, or can be refrigerated for about 4-5 days, if it lasts that long!