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Home » Recipes by Course » Desserts

Published: Sep 5, 2019 · Modified: Sep 1, 2022 by Cathy · This post may contain affiliate links

Home » Recipes by Course » Desserts

Gluten Free Peach Pie

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Gluten Free Peach Pie is a delicious, classic, homemade "from scratch" pie that no one will know is gluten free unless you tell them! It can very easily be made dairy free, too, if necessary.

slice of peach pie on white plate with remaining pie and whole peaches in background.
Jump to:
  • Ingredients
  • Instructions
  • Recipe FAQ's
  • How to Peel Fresh Peaches
  • Storage
  • More Gluten Free Pie Recipes
  • Recipe

The crust is flaky, and the amazing natural flavour of fresh peaches shines through, augmented by a little raw sugar.

I love when fresh local peaches reach our stores! My husband remembers the peach pie that the mother of a friend served him when he was a teenager, and he asks for one almost every year. I'm happy to oblige!

Ingredients

flat lay of fresh peaches, unbaked crust in pie plate, sugar, rolling pin, and other ingredients
Gather your ingredients, and roll out your fabulous gluten free pie crust!
  • Peaches - Nice ripe, fresh peaches are the easiest to work with and also the tastiest.
  • Tapioca - Quick cooking tapioca thickens the filling in a translucent way.
  • Gluten Free Pie Crust - It's not too difficult to make peach pie filling gluten free. The thing that makes this recipe amazing is the special Gluten Free Pie Crust! I could go on and on about this pie crust! You really need to try it for yourself. When I serve pies made with it to my friends, they tell me how good it is. I hear that it's the best pie crust they've tasted! These are not only gluten free people! I serve this to everyone!

Instructions

hand pouring lemon juice into bowl of sliced, fresh peaches.

Add lemon juice to freshly sliced peaches.

dry ingredients are combined in a glass bowl.

Mix tapioca, salt, cinnamon, and nutmeg with raw sugar.

sliced peaches pouring into a glass bowl.

Add sliced peaches to the sugar mixture and toss gently until combined.

butter is dabbed onto peach slices in unbaked pie shell.

Add the peach mixture to a bottom gluten free pie crust. Daub with a little butter, if you're using it.

unbaked pie with a full top crust.

Cover the pie with a top gluten free crust, and pinch the crusts together around the edge.

unbaked pie with foil collar crimped around the edges.

Place a foil collar over the edges to prevent over-browning.

baked, double-crusted peach pie in white pie plate.

Bake for 25 minutes. Remove the collar, and continue baking for 20 to 25 minutes. Serve warm.

Recipe FAQ's

What is peach pie filling made of?

The best peach pie starts with plenty of fresh peaches. Although peaches are sweet on their own, you'll probably want to add a little sugar. This draws out some of the natural juices from the fruit. To thicken this filling, many recipes use cornstarch. I like to use quick cooking tapioca. It thickens nicely with a lovely translucent quality.


Do you peel peaches for peach pie?

Peaches should be peeled for peach pie. Otherwise, they'll cause an unpleasant texture in the filling.

How to Peel Fresh Peaches

If your peaches are nice and ripe, the skins will just pull off. Grab a little with the tip of a paring knife and gently pull it down the length of the peach.

If the peaches haven't ripened enough for this to work, there's another trick that my mother taught me. Place the peaches you'll be using in a heatproof bowl. Pour on enough boiling water to entirely cover the fruit. Leave the peaches in the hot water for only a minute or so. You don't want to leave them long enough to cook, just long enough to loosen the skins. Then, lift the peaches out right away with a slotted spoon, or carefully pour all of the boiling water off. Handle the peaches cautiously, as they'll be very hot at first.

looking down on a full, baked, crust beside 3 fresh peaches and a pie lifter.

Storage

Store leftover, baked pie, covered in the refrigerator for up to a few days. The sooner you can eat it, the better it will taste, though.

the pie will also freeze well. If you cut it into pieces and wrap them individually first, you can thaw them as you need them.

More Gluten Free Pie Recipes

  • piece of apple pie filled with sliced apples on white plate with silver fork
    Gluten Free Apple Pie Recipe
  • a slice of pear pie on a black plate
    Fresh Pear Pie (Gluten Free, Dairy Free)
  • closeup of a slice of pumpkin pie with a dollop of whipped cream on a white plate.
    Gluten Free Pumpkin Pie
  • slice of lemon meringue pie on white plate
    Gluten Free Lemon Meringue Pie

Recipe

flat lay double-crusted pie
Print Pin Recipe

Gluten Free Peach Pie

Fresh peach slices sweetened by raw sugar and thickened with tapioca are encased in a beautiful, flakey, gluten free crust!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 slices
Calories 251kcal
Author Cathy

Ingredients

  • Gluten free pastry for double crust pie
  • 5 cups peeled fresh peach slices
  • 1 teaspoon lemon juice
  • ¾ cup organic raw sugar
  • 1 ½ teaspoons quick cooking tapioca
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons butter optional
US Customary - Metric

Instructions

  • Preheat oven to 375°F (190°C).
  • Add lemon juice to sliced peaches.
  • In a large bowl, combine the sugar, tapioca, salt, cinnamon, and nutmeg. Stir in the peaches with lemon juice. Set aside while you prepare the crust.
  • On a gluten-free floured surface, roll out the pastry for the bottom pie crust to approximately 11-inches in diameter. Place it in a 9-inch pie plate and trim it even with the edges.
  • Roll out the top crust, making it larger than the pie plate.
  • Pour the peach filling mixture into the bottom crust.
  • Dot with butter, if using.
  • Cover with top crust. Trim it to about ½" (1 cm) beyond the edges. Gently fold the excess edges in between the bottom crust and plate. Pinch the edges together to form a nice pattern all the way around.
  • Cover the edge with a foil collar to prevent over-browning.
  • Bake for 25 minutes. Remove foil. Bake another 20 to 25 minutes until crust is golden brown, peaches are tender, and juices are bubbly.
  • Serve warm.

Video

Notes

This pie is excellent served warm. However, leftovers are also good at room temperature or cold. I don't recommend reheating the pie.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 48g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 195mg | Fiber: 3g | Sugar: 38g
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Follow me for more great recipes.@CathysGlutenFree
slice of peach pie served on white plate with fork, remaining pie and fresh peaches in background, text: gluten free Peach Pie, CathysGlutenFree.com

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