Peach season is right now so find some ripe juicy peaches and whip up a delicious gluten free peach pie.  Orchard peaches would be the best choice although I have had some pretty good ones from Aldi’s and from Giant. I have some I got last weekend at an orchard last weekend. This is an easy pie to create.  Slice and dump together the filling, crumb topping made in unwashed mixer bowl you used for creating the bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  Sometimes I let the mix spin 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! I think a lattice crust would be fantastic, if a bit more time consuming to construct.

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 be lack luster. But, here’s the issue I want you to think about: store peaches can become quite poor in flavor and texture due to improper chilling during transport or storage so I strongly suggest you get locally grown, nearly ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier!  You might have to let them ripen a bit so plan ahead and buy them a few days before you want to make that spectacular late summer peach pie.

Some peaches I bought at Bechdolts’ Orchard

To peel peaches for a pie (and you really must peel them); 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!

GF Peach Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. 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. I forget to do that most of the time so you can too!

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.  The warmer your kitchen the better chilled your crust dough should be or it will surely stick to the paper/plastic.

Filling:

6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 tsp. cinnamon

1/4 cup quick tapioca

Mix and stir in 1 tbsp. fresh lemon juice and ¼ tsp. almond extract *(optional but it does add great flavor)

Let stand while you prepare the crust.

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.

Crumb topping

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.  I would store leftover pie in the fridge if it’s a hot day.

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 bake mine on the lowest shelf of my oven 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: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.  This blog post was originally published in August 2014.