Healthy Gluten Free Peach Pie: The Perfect August Dessert!

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Indulging in a delectable slice of peach pie need not be off-limits for those with gluten sensitivities. With this mouthwatering gluten-free peach pie recipe, you can savor the taste of summer while nourishing your body with wholesome ingredients. Bursting with the natural sweetness of ripe peaches and encased in a flaky gluten-free crust, this peach pie is sure to become your go-to dessert for any occasion.

Ingredients:

For the Gluten-Free Pie Crust:

• 1 ¼ cups gluten-free all-purpose flour

• ½ cup almond flour

• ¼ cup coconut flour

• 1 tablespoon granulated sugar

• ½ teaspoon salt

• ½ cup cold unsalted butter, cubed

• 3-4 tablespoons ice-cold water

For the Peach Filling:

• 6-7 ripe peaches, peeled and sliced

• ¼ cup granulated sugar (adjust according to sweetness of peaches)

• 2 tablespoons cornstarch

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 tablespoon fresh lemon juice

Instructions:

For the Gluten-Free Pie Crust:

1. In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, coconut flour, granulated sugar, and salt.

2. Add the cold cubed butter into the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.

3. Gradually add ice-cold water, one tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to over-mix.

4. Form the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

For the Peach Filling:

1. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and fresh lemon juice. Gently toss the ingredients until the peaches are evenly coated. Let the mixture sit for about 15 minutes to allow the flavors to meld.

Assembling and Baking the Pie:

1. Preheat your oven to 375°F (190°C).

2. On a lightly floured surface (using gluten-free flour), roll out the chilled pie crust dough into a circle large enough to fit a 9-inch pie dish.

3. Carefully transfer the rolled-out dough into the pie dish and press it gently into the bottom and sides of the dish. Trim any excess dough hanging over the edges.

4. Pour the peach filling into the prepared pie crust, spreading it out evenly.

5. If desired, you can create a lattice top with any leftover dough, or simply cover the pie with another rolled-out dough circle, cutting a few slits to allow steam to escape.

6. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the peach filling is bubbly.

7. Remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing and serving.

Enjoy your heavenly gluten-free peach pie as is or pair it with a scoop of your favorite dairy-free ice cream for an extra delightful treat!

Note: Store any leftovers in the refrigerator for up to 3 days (even though I promise you, it won’t last that long!). Reheat in the oven for a few minutes before serving for that freshly baked taste.

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