Peach season is in full swing, so let's make a gluten-free peach pie!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
Our CSA has been giving us lots of fresh peaches this summer. So to use them up in a super delicious way, I decided to modify my gluten-free apple pie recipe for a peach pie instead!
The first thing you should know about making any pie is that it always tastes better when made from scratch. Can you use frozen pie crusts? Of course! But everything tastes better when you bake it yourself - especially when it comes to pies.
And for gluten-free pastry and pie, Cup4Cup is the best flour for the job.
Cup4Cup has been my go-to for gluten-free baking and pastry since 2014. I recommend it in my gluten-free baking eBook (find it here!), and use it in numerous recipes, including gluten-free empanadas, galettes, chocolate chip cookies, and naan.
If you want a pie dough that rolls out like regular dough, crisps up perfectly and creates an excellent crunch - without falling apart and crumbling to pieces, you need Cup4Cup flour! When combined with cold butter, egg, buttermilk, and sugar, it creates an excellent pastry dough that you can use with ease.
Note: Cup4Cup also offers a gluten-free pie crust mix, but I prefer to make the crust myself with their multipurpose flour. This flour is not dairy-free as it does contain milk powder.
How To Lattice Pie Dough
Creating a lattice for a pie dough requires a double crust - one for the base of the pie, and the other to create the top. Rather than laying the top layer of the crust on top, cut it into 1-inch strips with a pizza cutter or sharp knife, and weave the strips into a lattice pattern.
I followed the instructions here from Sally's Baking Addiction. Once you have the strips of dough, it's just weaving them over and under each other to create the lattice design. It's a lot easier than it looks, once you get started. With the leftover dough hanging over the sides of the pie, I wrapped it and curled it around while sealing it with the bottom pie crust.
Pie is amazing year-round, and while we usually enjoy them in the fall, they are also amazing during the summer with fresh peaches! Don't forget to enjoy it with a scoop of vanilla ice cream on top.
Here's the recipe for Gluten-Free Peach Pie!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Peach Pie Recipe
For the gluten-free pie crust (makes 2 crusts)
- 3 cups Cup4Cup gluten-free multipurpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup of cold unsalted butter, grated
- 1 large egg
- ½ cup cold buttermilk
For the peach filling
- 6-8 peaches, peeled and sliced
- 2 Tablespoons lemon juice
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 Tablespoons Cup4Cup flour
- 2 Tablespoons unsalted butter, diced small
- 1 egg, slightly beaten, mixed with 1 tablespoon water
- granulated sugar, for sprinkling
First, prepare the peach mixture so it has time to let the spices meld with the flesh of the peaches.
Combine the sliced peaches, lemon juice, granulated sugar, brown sugar, cinnamon, and nutmeg, and mix with a spoon. Make sure the peaches are coated evenly. Set aside at room temperature while you prepare the pie crust.
To prepare the pie crust, place the Cup4Cup flour, sugar, and salt in a medium bowl and whisk to combine. Then, grate the butter using a box grater (make sure it is COLD). This will allow it to incorporate better into the dry ingredients.
Add the grated butter to the mixture and combine using a fork or pastry cutter until it resembles a coarse meal. (You can also use a food processor for this part). If you used a food processor for the previous step, pour the flour/butter mixture into a large bowl to continue. Then, in a separate small bowl, whisk together the egg and buttermilk until smooth.
Make a well in the center of the flour/butter mixture (a large hole), and begin pouring in the buttermilk and egg, whisking with a fork as you add. Continue mixing until a dough begins to form, and feel free to switch from the bowl to a clean countertop to roll the dough into a smooth ball. Use your hands! Then, wrap the dough in plastic wrap or bee's wrap and refrigerate for at least 30 minutes.
After 30 minutes, remove the dough from the refrigerator and cut it in half. Place the second half back in the refrigerator while you roll out the bottom crust. Preheat the oven to 350 degrees Fahrenheit.
Dust a clean countertop with Cup4Cup flour, and roll out flat into a 12-inch circle, about ⅛-inch thick, lifting often to prevent the dough from sticking. Drape the crust over a 9-inch pie tin and fit it into the pan. Don't remove any excess dough hanging over the side - you will use it to create a seal with the top layer of crust.
Next, fill the pie. Drain the peach mixture but reserve the liquid. Mix the liquid with the gluten-free flour until thickened. Add the peaches back into the thickened liquid and pour the combined mixture into the crust and spread out evenly. Top with the butter pieces all over.
Finally, roll out the remaining half of the pie crust dough. Remove from the refrigerator and follow the same steps as before for rolling it out. If you would like to make a lattice design, cut it into 1-inch wide strips. Weave the strips into a lattice on top of the apple filling. If you are not doing a lattice design, roll the crust out like before and drape it over the top of the pie.
To seal the pie crusts together, press the bottom edge and lattice edge together. Trim the dough so that it overhangs the pie dish by about an inch. Roll the edges of the dough up to form a rounded edge. Using your fingers, crimp the edges together.
With a lattice design, there are plenty of pockets for air to escape. If, you are choosing to do a regular pie crust topping (without the lattice), make sure you make at least 3 slits in the crust to allow for steam. Use a sharp knife and make at least 3 holes in the dough, about 1 inch long.
Brush the pie crust all over with egg wash and sprinkle with additional granulated sugar, if desired. Place the pie on a parchment-lined baking sheet and bake in a preheated oven at 350 degrees Fahrenheit for about 1 hour, until the top is golden brown and the filling is bubbly.
Cool the pie completely on a wire rack before serving. It goes perfectly with vanilla ice cream or homemade whipped cream. Enjoy!
Preparing the Dough Early
You can prepare the pie crust dough early. Refrigerate at least 1 hour and up to 3 days in advance, or freeze for up to one month. Defrost in the refrigerator.
Keep it Cold
Pie dough needs to be cold to roll out best. If you notice yours is sticking together, or getting mushy, place it back in the refrigerator to firm up for 20 minutes and try again.
Other gluten-free flour
In my experience, Cup4Cup is the best for gluten-free pies and pastries. If you use another gluten-free flour blend for this recipe, your results could vary.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 560Total Fat 28gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 10gCholesterol 116mgSodium 234mgCarbohydrates 71gFiber 4gSugar 31gProtein 9g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like pie?
What's your favorite kind?
Tell me in the comments below!