It is near the peak of peach season so get some peaches and whip up a delicious gluten free peach pie. This is an easy pie to create. Slice and dump together the filling, crumb topping made in unwashed 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. I let my mix spin a few more moments in the stand mixer for extra big crumbs for this pie; love that look. 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! And if you don’t have time, buy a ready-made crust but homemade is always best.
Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown. This pie really showcases great tasting peaches. If you use lousy peaches your pie will taste crummy. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you buy only locally grown, sweet, ripe peaches to make your pie. I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier!
To peel easily; heat 3 inches of plain water, drop the peaches gently in 4-5 at a time and cook them 2-3 minutes. Use the lesser time for more ripe peaches. 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 late summer in a pie in just a few minutes of work. Don’t eat it hot; it should be cooled to just warm if you like it so or room temperature or even a bit chilled. You could certainly serve this with vanilla ice cream. And this pie works perfectly with fresh nectarines, bonus: no peeling required!
Angie’s GF 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 large 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.
6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl
½ cup sugar
1/4 tsp. cinnamon (optional)
3-4 Tbsp. quick tapioca
Stir in 1 tbsp. fresh lemon juice and ¼ tsp. almond extract
Let stand while you prepare the crust.
Roll out pie crust in a pie bag or between 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. If you let them go extra long you get big fat crumbs if you want that look and I did!
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. Cool at least 1 to 4 hours before serving at room temperature. I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor. The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.
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 style oven which gives me perfect pie crust so I don’t ever have pale pie crust.
Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour
Note: This post was originally blogged by me the late summer of 2015. Minor changes made.