My guy brought over some lovely homegrown peaches. He was hopeful of pie. Problem is I broke my right wrist in July and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my peach pie, with almond crumble topping. It was tender and held together well. It was not soggy. Best eaten within 24 hours if humid and hot. Have to say it was somewhat tricky to get out of my oven due to my cast and the inability to lift much with my right hand. Oh and Joe peeled and cut the fruit up for me, peeling is very difficult in a cast.
Make sure you peel the peaches. Fuzz in pie is no fun… Nectarines work just as well, no peeling!
Sorry for lack of photos; blame my broken wrist.
Angie’s Peach Pie with Cookie Crust
1 cup gf flour
¼ cup sugar
1 tsp. xanthan gum
¼ tsp. cinnamon
5 Tbsp. cold butter
5 cups sliced peeled ripe peaches
2 Tbsp. Instant Tapioca
1/2 c sugar
½ tsp. almond extract (optional)
1 Tbsp. fresh lemon juice
3/4 cup gf flour
5 Tbsp. butter
1/2 cup sugar
¼ tsp. cinnamon
1/3 cup sliced almonds (optional)
DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch pie pan with cooking spray and press in crust, heat oven to 375 degrees.
Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.
Mix filling in medium bowl; mix sliced peaches, tapioca, sugar, and lemon juice. Pour into pie pan with pressed in crust and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.
Bake on lowest shelf in oven, 45-50 minutes until lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours especially when humid. Vanilla ice cream is great with peach pie! Enjoy.