Make 2 pie crusts from the 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 dairy-free butter and spreading it out in small chunks on a freezer-safe plate. Put it in the freezer for at least 30 minutes.

After 30 minutes, put the gluten-free flour, frozen dairy-free butter chunks, and salt in a food processor 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 into strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smoothing it 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 them 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 use 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 strips may 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 the temperature to 350° and bake for 40-45 more minutes.

Tip: While it’s baking, check on it a few times to make sure your top crust isn’t burning. You may need to rotate your pie in the oven if you have areas that bake hotter.

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.

Once it’s cooled, it can be stored covered on your counter. After a day or two, store any remaining pie in the refrigerator.