Gluten-Free Peach Pie

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!