peaches

Peach Blueberry Custard Pie

Peaches and blueberries really do go together so swell. Tasty sliced and uncooked: with milk or cream or baked in a cobbler or a fruity crisp. But this, this is my latest obsession; in a custard pie. Not just any old custard but one made with Greek yogurt and egg yolks. Easy to throw together, creamy, never runny textured and a lusciously fruity flavor that may make you have to eat a second slice! The blueberries do tend to takeover the peach flavor of this pie even though there are more than twice as much peaches by volume, they are just a stronger flavor than peaches. You could play with the proportions of the two fruits; this is the amounts which I used. WARNING: This pie goes soft in 2 humid days so plan to gobble it down within that time frame for face the soggy crust syndrome. Inevitable with gf crust and a custard filling in hot/humid weather.

I don’t recommend frozen or canned fruit for this pie, simply not good enough and you must use plain, unsweetened Greek yogurt in the filling, plain yogurt is too runny. And no, it can’t be made without the egg yolks; it just wouldn’t work as a custard if there are no yolks in there. And one last warning; applicable to 99 percent of my recipes: Please don’t try it with Measure for Measure gf flour; this is calibrated for using King Arthur’s Basic GF Blend.

I hope you give it a try; super easy and super delicious. Best pie of the summer hands down! Making one in the morning…can’t wait for a slice still faintly warm…….

Just baked…hot from my oven. Deceptively plain looking…beneath those golden crumbs likes a intoxicating blend of fresh fruit and custard.

Angie’s Peach and Blueberry Custard Pie

CRUST:

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.

Filling:

2 1/2-3 cups sliced fresh peaches, peeled and cut in half inch slices

1 1/4 cup blueberries; rinsed

Mix in a medium bowl the following ingredients:

1 cup plain Greek yogurt, I prefer whole milk, and let it warm up a bit

2/3 cup sugar, sweeter if you like it that way or if peaches are not fully ripe

3 egg yolks, close to room temp.

1 tsp. pure vanilla extract

1/4 cup brown rice mixture flour (King Arthur Basic GF blend)

Crumb topping

¾ c brown rice flour mix (King Arthur Basic GF Blend)

½ c sugar

½ tsp xanthan gum

1/2 tsp. cinnamon

1/3 c cold butter cut into six chunks

Put all five ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

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Directions: Turn oven on to 400 degrees. Put the oven rack on the closest to the bottom shelf position. Once the crust is chilled some but not hard, Roll it out and fit into the pie shell. Trim off excess crust. I like to chill those crumbs of crust and roll out to make a jam filled hand pie. Anyway, put the sliced peaches and blueberries in the pie shell in a fairly even layer, as the filling and crumbs will hide it there is no need for a pretty design. Then pour the filling over it and bake for 30 minutes. I turned down my oven to 375 after 20 minutes. While it bakes those 30 minutes make the crumbs. Carefully remove the pie from the oven and sprinkle the top of the pie with crumb mix;  I used about half of it but you could use a bit less if you don’t want a thick crumb layer or all of it for a really heavy crumb. Bake an additional 15-20 minutes until crumbs are lightly browned. Let stand at least 1 to 11/2 hours before slicing and serving. Enjoy!

Peach Custard Pie with Cinnamon Crumble Crust

Hey, it is STILL peach season!! But not for long and those last peaches tend to be less than the best…so get baking now! This recipe is a translation of a pie made with all purpose flour that I saw somewhere, an adaptation of a Good Housekeeping recipe to make it gluten free and with cinnamon crumbs. I used my favorite gf crust and the crumbs I use: with the addition of cinnamon in the crumbs. I don’t know why I never added cinnamon before; it was inspired I guess by this recipe. We enjoyed it yesterday afternoon, still warm from the oven. I actually like it even better today after 24 hours. It is so very peaches and cream! Just a lovely classic combination. Years ago I made a peach cheese tart which was delish but has less peaches and that is made with cream cheese. This creamy filling is a simple mixture of plain Greek yogurt, sugar, egg yolks and vanilla which is healthish by the nature of the yogurt. I froze the egg whites for angel food cake this fall. The construction is very easy; no fancy decorating. Just a treat to eat, no need for ice cream; the cream is in there!

Notes: I used a lot of crumbs; you can cut back to half that recipe of crumbs if you like. I suppose you could use canned peaches but I wouldn’t unless it was the dead of winter…. I doesn’t look like much when you put it in the oven to do the first bake but man, it sure does get pretty with the crumbs on top. Nectarines would be n ice; no peeling required. Enjoy!

Peach pie, no crumbs, before first baking
Hot out of oven, just starting to put crumbs on.
All crumbed up and ready to bake.
Wow; that’s a lot of crumbs; we love it that way but you could use far less if you wanted; even just a cup of crumbs…

Angie’s Peach Custard Pie

CRUST:

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.

Filling:

3 1/2 cups sliced fresh peaches, peeled and cut in half inch slices

Mix in a medium bowl the following ingredients:

1 cup plain Greek yogurt, I prefer whole milk, and let it warm up a bit first

2/3 -3/4 cup sugar, sweeter if you like it that way or if peaches are not fully ripe

3 egg yolks, room temp.

1 1/2 tsp. pure vanilla extract

1/4 cup brown rice mixture flour

Crumb topping

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/2 tsp. cinnamon

1/3 c cold butter cut into six chunks

Put all five ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

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Directions: Turn oven on to 425 degrees. Put the oven rack on the bottom shelf position. Once the crust is chilled some but not hard, Roll it out and fit into the pie shell. Trim off excess crust. I like to chill those crumbs of crust and roll out to make a jam filled hand pie. Anyway, put the sliced peaches in the pie shell in a fairly even layer, as the filling and crumbs will hide it there is no need for a pretty design. Then pour the filling over it and bake for 30 minutes. I turned down my oven to 375 after 20 minutes. I am considering lowering the temp to start at to 400 degrees; my crust edges got too browned for my liking. While it bakes those 30 minutes make the crumbs. Carefully remove the pie from the oven and sprinkle the top of the pie with crumb mix;  I used all of it but you could use a bit less if you don’t want a thick crumb layer. Bake an additional 15-20 minutes until crumbs are browned. Let stand at least 1 to 11/2 hours before slicing and serving. Enjoy!

Thickly crumbed, still warm and lush with fresh peach flavor and that creamy filling all around and in every bite!

Peach Crumb Pie

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!

peaches      raspberry-jam-014

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

Crust:

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.

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 (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.

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.

mom's new watch 013

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.

Blueberry Peach Crumb Pie

In Pennsylvania we are past the peak of both peach and blueberry season but we were both craving a great late summer pie.   The resulting pie was flavorful down to the last slice.

blueberry peach pie slice

This is so easy to make: slice and dump together the filling, crumb topping gets made in the mixer bowl you just 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.

To peel; heat 3 inches of water to a boil, drop the peaches gently in 3-4 at a time and poah 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 summer in a pie in just a few minutes of work.  Don’t eat it piping hot; it should be cooled to close to room temperature.  You could certainly serve this with vanilla ice cream.  And this pie works perfectly with fresh nectarines or apricots.  Bonus: no peeling required!

GF Blueberry Peach Crumb Pie

Crust:

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

Directions:

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour. I confess I forget to do this more often than I remember…still works.

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.

crust

Filling:

2 cups sliced fresh peaches, peeled and cut in thick slices

3 cups fresh blueberries – rinse and place in medium bowl

Mix with:

½ cup sugar

½ tsp. cinnamon

¼ cup quick tapioca

Add and stir in

2 tbsp. fresh lemon juice

blueberry peach pie filling

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.

blueberry peach pie unbaked

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.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Directions:

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a heaping cup and a half of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

blueberry peach pie, done

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 oven which gives me perfect pie crust if I put the pie on the very lowest shelf 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

Peach Pie with Cookie Crust and Almond Crumb Topping

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.

peach pie baked

It looks really brown but the crumbs were perfect

Angie’s Peach Pie with Cookie Crust

 

Ingredients:

CRUST:

1 cup gf flour

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

5  Tbsp. cold butter

FILLING:

5 cups sliced peeled ripe peaches

2 Tbsp. Instant Tapioca

1/2 c sugar

½ tsp. almond extract (optional)

1 Tbsp. fresh lemon juice

CRUMBLE:

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.peach pie w ice cream

 

It looks really brown but the crumbs were perfect