Gluten Free Peach Pie is Perfect for Summer!

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Hi everyone Welcome to my blog, where I share easy gluten free recipes. For my first recipe, I made gluten free peach pie from fruits I picked from my backyard! Let's beat the heat with this decadent dessert. Add vanilla bean ice cream for that hot/cold combo!






Tools Needed:

Paring knife 2 mixing bowls Spatula 9-inc pie pan Baking sheet/shallow pan Ingredients: Pie filling: 2-3 cups of peaches peeled and sliced 2 tsp lemon extract or freshly squeezed lemon 2 Tbsp brown sugar 2 tsp cornstarch 1 tsp cinnamon powder 1/2 tsp nutmeg Pie Crust: 14-oz pack of gluten free pie crust mix by King Arthur (this is enough to make two 9-in pie crusts. 2 sticks or 1 cup of cold butter 4-6 Tablespoons of cold water 2 Tbsp gluten free all-purpose flour (cornstarch will do) Directions: Pie filling: Rinse peaches. Peel and slice peaches and set aside in a mixing bowl Add lemon extract, mix Add brown sugar, mix Add cornstarch, mix Add cinnamon powder, mix Add nutmeg, mix Pie crust: Pour the pie crust mix powder into the mixing bowl Slice into cubes 1 cup ~ 2 sticks of cold butter Add the cubes of butter little by little, mixing with a spatula in between Once all butter cubes are added, mix or incorporate by hands, pinching the butter and pie crust mixture together until you achieve a coarse consistency with pea-sized clumps. Add 4-6 Tbsp of cold water Mix by hand until it turns to smooth and sticky dough Sprinkle the all-purpose flour onto the work surface, a silicone mat is preferred. Knead the dough Roll the dough until flat, enough to cover a 9-in pie pan Flop the dough into the pan. Press the dough to take the shape of the inner part of the pan Trim excess dough. Gather excess dough and knead. Roll the excess dough until flat. Cut 7-8 strips measuring 1/2 inch wide to 9-in long. Directions for baking: Pre-heat oven to 350F Pour filling into the pan Spread the filling evenly Cover the filling using the strips. Place the strips one by one horizontally and turn the pie around to add more strips in that direction to form a lattice design. Put the pie in a shallow baking sheet. Add 1-2 cups of water enough to cover the bottom. Bake for 40-45 mins or until golden brown.



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