It is the peak of both peach and blueberry season so this was a perfect pairing for adaptation to a gluten free pie recipe. The resulting pie was juicy and flavorful down to the last slice.
This is an easy pie to create. Slice and dump together the filling, crumb topping made in mixer bowl you used for bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks. This GF crumb topping is perfect for most any fruit pie. If you prefer a solid crust just double the crust part and top your pie with it. Be sure to cut some slits for steam escape! I think a lattice crust would be fantastic if a bit more time consuming to construct.
Please make every effort to use local fruit; you can get peaches at most farm stands like Bechdolt’s located below Hellertown on Rt 412, Saucon Valley Fruit Stand on Seidersville Road or at Lehigh Valley Produce on Main Street in Hellertown. This pie really showcases the blueberries more than the peaches. But store peaches can be poor in quality due to chilled storage of fruit so I strongly suggest you get locally grown, sweet, ripe peaches to make your pie.
To peel; heat 3 inches of plain water, drop the peaches gently in and cook them 1-2 minutes. Allow to cool somewhat before peeling. I like to do that over a bowl to catch the juices as I slice each peach.
Bake and enjoy early summer in a pie in just a few minutes of work. Don’t eat it piping hot; it should be cooled to room temperature or even chilled. You could certainly serve this with vanilla ice cream. And this pie works perfectly with fresh nectarines or apricots. Bonus: no peeling required!
Angie’s GF Blueberry Peach Crumb Pie
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbps. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.
2 cups sliced fresh peaches, peeled and cut in thick slices
3 cups fresh blueberries – place in medium bowl
½ cup sugar
½ tsp. cinnamon
¼ cup quick tapioca
Add and stir in
2 tbsp. fresh lemon juice
Let the filling stand while you prepare the crust, important for the tapioca so it does its job optimally.
Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Fill with fruit mixture.
Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.
¾ c brown rice flour mix
½ c sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
Sprinkle the top of the pie with crumb mix; use as much as you like. I like about a heaping cup of the mixture. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.
Bake in a preheated 400 degree oven for 45-50 minutes until bubbly and the crumb crust is light brown. I put a piece of aluminum foil on top for the last ten minutes. Cool at least 2 to 4 hours before serving at room temperature. I think it is best served the same day you make it, or no more then 10 hours after baking for optimal flavor. The crumbs will get soggy if too much time passes.
Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit. I have a bottom heat pizza oven which gives me perfect pie crust so I don’t ever have pale pie crust.
Brown Rice Flour Mix
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour