Gluten Free Honey Peach Pie Recipes

GLUTEN-FREE PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
• Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
• Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.

GLUTEN FREE PEACH PIE

Steps:

• Peel, then slice or chop peaches or nectarines into bite-size portions. Place in a bowl with sugars and lemon juice. Stir, then cover and set aside for the juices to form while making the pastry. Prepare two recipes for homemade gluten-free pie crust using this recipe/tutorial (click for video showing how to make the pastry). Divide dough in half and wrap each in plastic wrap. Set aside on the counter while you finish the filling unless your kitchen is particularly hot, in which case you may place the pastries in the refrigerator for 15 minutes (leaving them longer may make the pastry more fragile and difficult to roll out). Preheat oven to 400° F. Add cinnamon, extracts and gfJules Flour to the peaches. Stir to combine well, then pour off all but 1/3-1/2 cup of juice into a separate container which you may retain, cover and refrigerate until serving -- pour extra juices over the peach pie and ice cream when serving. Roll out the first crust and line a standard pie plate with pastry. Follow video tutorial for specifics on rolling and transferring the crust. Pour peach mixture into lined pie plate, mounding in the center. Roll out top crust and cut small slits, designs or cookie cutter shapes for venting. Transfer to cover the pie, then join crust edges together by fluting or pressing with a fork. Cover with pie crust shields and place in hot oven. Bake for 15 minutes. Reduce temperature to 375° F and bake for another 15 minutes, remove the pie crust shields and bake another 15-20 minutes or until peaches are bubbly and the crust is slightly browning. Don't wait for the crust to brown as with a wheat crust, or it will be overcooked and the crust will no longer be tender. Remove to cool before slicing and serving with whipped cream or vanilla ice cream, drizzled with remaining peach juice.

HONEY PEACH PIE

Steps:

• Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
• Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

PERFECT GLUTEN FREE PEACH PIE

Steps:

• 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 ????