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This old-fashioned peach pie has been updated to be gluten-free and dairy-free! I love that we can still enjoy favorites like this with just a few adjustments.
Growing up I lived next door to my grandmother and she frequently made pies so that she could serve pie to any family members stopping by for a visit. So I’ve always associated pies with her and the way she showed love and hospitality to her family. So let’s make some pie and spread some love!
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How to Make Gluten-Free Peach Pie
Make 2 pie crusts. Arrange bottom crust into pie pan.
Mix peaches, sugar, cornstarch, lemon juice, and cinnamon together and pour this into the prepared pie crust.
Place second pie crust on top and seal the edges together. Cut a few small slices in the top crust to let steam escape while baking or cut strips with the second pie crusts to make a lattice design like in the pictures below.
How to Make Gluten-Free Pie Crust
This pie crust is very easy to make. I do use a food processor and that makes it come together very fast. If you don’t have a food processor use two forks or a pastry cutter to cut in the frozen buttery spread. If you can have dairy then go ahead and use regular butter in this recipe.
To make this pie dough start by taking 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate. Put the plate with the buttery spread on it and place it in the freezer for at least 30 minutes.
In a food processor put in the gluten-free flour mix, frozen buttery spread chunks, and salt and pulse until crumbly. Add in one tablespoon of ice water and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball.
Rolling Out Gluten-Free Pie Dough
Take the ball of pie dough and any stray pieces of dough and place them on a piece of parchment paper. Pat out into a round patty.
Place the second piece of parchment paper over the pie dough and using a rolling pin roll out to the size you need. I have a pastry mat that shows the measurements of the pie pan so that it’s easy to know how big to roll it. If you don’t have something like that simply turn your pie pan over on top to see how big you need it to be. You’ll want it a little larger than your pie pan. And even though I use a pastry mat I still put parchment paper down. Gluten-free pie dough is a bit stickier and more fragile than regular pie dough.
Placing the Pie Crust into the Pie Pan:
Carefully pull off the top parchment paper and then holding the bottom layer of parchment paper turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan. Remove the parchment paper slowly. You may need to tear it in strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smooth out.
Leave a nice amount of dough around the top edge of the pie pan but cut off any excess that is just hanging off. Save any pieces that you cut in case you need to use it to repair any areas.
Place the peach mixture in the pie crust evenly.
Make the second pie crust. Roll out the second pie crust the same as before. Place this with the parchment paper on a flat cookie sheet that will fit in your refrigerator. Put this in the refrigerator for 30 minutes.
When you are ready for the second pie dough remove it from the refrigerator. If you want to have a solid pie crust on top go ahead and place it on the pie and seal. Cut a few slits in the top to let the steam escape.
Making a Lattice Design
If you want to do a lattice design cut the dough into strips. I used a pizza cutter but if you have one of those darling pinked pastry cutters use one of those for extra beauty!
Place the strips across the pie like a basket weave. Some of my strips did break but the dough is very easy to pinch back together. Seal the edges of the pie crust and decorate the edge using your fingers or use a fork to pinch together.
Baking the Pie:
Brush a beaten egg white over the crust and sprinkle with sugar. Bake at 450° for 10 minutes and then reduce heat to 350° and bake for 40-45 more minutes.
Let it cool for a couple of hours to set up. But if you want it warm go ahead and cut into after about 30 minutes or so.
Gluten-Free and Dairy-Free Ingredients I Use:
The gluten-free flour mix that I use is Better Batter Gluten-Free Flour Mix. I’ve had the best results using this blend. If you use another 1-1 gluten-free flour mix make sure it contains xanthan gum. If not add 1/2 teaspoon xanthan gum to every cup of the mix.
For the butter, I use Smart Balance Buttery Spread or Earth Balance. Most of the time I use Smart Balance.
More Gluten-Free Desserts You’ll Love:
Gluten-Free Peach Cobbler
Grain-Free Apple Crisp
Bread Pudding with Vanilla Sauce
Easy Gluten-Free Blueberry Cobbler
Maple Brown Sugar Cookies
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A delicious old-fashioned peach pie all updated for gluten-free and dairy-free living!
Ingredients
Pie Crust: These amounts are for one pie crust but you will do this twice as you’ll make each pie dough separately.
1 1/4 cup gluten-free flour mix (I use Better Batter Gluten-Free Flour Mix)
1/2 cup buttery spread (I use Smart Balance)
1/2 teaspoons salt
2 tablespoons ice water
Peach Pie:
5 cups fresh peaches*
2/3 cup sugar
4 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
For topping the pie crust:
1 egg white, beaten
1 tablespoon sugar
Instructions
Make 2 pie crusts from directions below.
Mix peaches, sugar, cornstarch, lemon juice, and cinnamon together and pour this into the prepared pie crust.
Follow directions below for top pie crust and baking.
Pie Crusts: (these directions look long but are actually very easy)
Start by taking 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate. Put the plate with the buttery spread in the freezer for at least 30 minutes.
In a food processor put in gluten-free flour mix, frozen buttery spread chunks, and salt and pulse until crumbly. Add in one tablespoon of ice water and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball. If not using a food processor mix in a bowl with a pastry cutter or two forks.
Rolling Out The Pie Dough:
Take the ball of pie dough and any stray pieces of dough and place them on a piece of parchment paper. Pat out into a round patty.
Place a second piece of parchment paper over the pie dough and using a rolling pin roll out to the size you need. I have a plastic mat that shows the size of the pie pan so that it’s easy to know how big to roll it. If you don’t have something like that simply turn your pie pan over on top to see how big you need it to be. You’ll want it a little larger than your pie pan.
Placing the Pie Crust into the Pie Pan:
Carefully pull off the top parchment paper and then holding the bottom layer of parchment paper turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan. Remove the parchment paper slowly. You may need to tear it in strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smooth out.
Leave a nice amount of dough around the top edge of the pie pan but cut off any excess that is just hanging off. Save any pieces that you cut off in case you need to use it to repair any areas.
Put the pie crust in the refrigerator to chill for 30 minutes.
Make the second pie crust.
Roll out the second pie crust the same as before. Place this with the parchment paper on a flat cookie sheet that will fit in your refrigerator. Put this in the refrigerator for 30 minutes.
Putting the Pie Together:
After 30 minutes preheat your oven to 450°.
Remove the pie pan from the refrigerator and place the peach mixture evenly in the pie crust.
Remove the second pie dough from the refrigerator. If you want the top crust to be whole ahead and place it on the pie and seal. Cut a few slits in the top to let the steam escape.
Brush a beaten egg white over the crust and sprinkle with sugar.
Making a Lattice Top Design:
If you want to do a lattice design cut the dough into strips. I used a pizza cutter but if you have one of those darling pinked pastry cutters use one of those for extra beauty!
Place the strips across the pie like a basket weave. Some of my strips did break but the dough is very easy to pinch back together. Seal the edges of the pie crust and decorate the edge using your fingers or use a fork to pinch together.
Brush a beaten egg white over the crust and sprinkle with sugar.
Baking Instructions:
Bake the pie at 450° on the lowest rack for 10 minutes. Reduce temperature to 350° and bake for 40-45 more minutes.
While it’s baking check on it a few times to make sure your top crust isn’t burning. My oven bakes hotter in the back so I usually rotate my pie a couple of times during the baking.
Let it cool for a couple of hours to set up. But if you want it warm go ahead and cut into it after about 30 minutes or so.
Once it’s cooled it can be stored covered on your counter. After a day or two store any remaining pie in the refrigerator.
Notes
*frozen or canned peaches can be used in this recipe. Be sure to thaw and drain.
Keywords: peach pie, gluten-free peach pie, peach desserts, gluten-free desserts, dairy-free desserts
Allison says
Hey, I LOVE this recipe (and the fact that I can enjoy pie again, even though I have a gluten sensitivity)! I think you forgot to include the egg in the instructions? I assume it goes into the food processor, but I’m not sure if it’s before or after the ice water? Thanks!
★★★★★
MamaShire says
I’m so glad you love this recipe! Thanks for letting me know about the egg. It actually goes on top of the pie crust before baking. I updated the recipe to be more clear. I’ll be posting more pie recipes soon!