Peach pie is a classic dessert that brings warmth and comfort to any table. However, for those with gluten sensitivities or celiac disease, enjoying this traditional treat can be a challenge. Fortunately, with the right ingredients and techniques, you can create a gluten-free peach pie that is just as delicious as the original. In this blog post, we’ll walk you through a step-by-step recipe for a gluten-free peach pie that will satisfy your sweet tooth without compromising your health.
Gluten-free diets have become increasingly popular, not only among those with celiac disease but also among individuals who experience gluten sensitivity or simply want to reduce their gluten intake. Gluten is a protein found in wheat, barley, and rye, and it can cause digestive issues, inflammation, and other health problems for some people. By opting for a gluten-free peach pie, you can enjoy a delicious dessert without the negative side effects associated with gluten.
Before we dive into the recipe, let’s take a look at the ingredients you’ll need to make a gluten-free peach pie. The key to a successful gluten-free pie is using the right flour blend. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 1/2 cups |
| Xanthan gum (if not included in flour blend) | 1/2 teaspoon |
| Unsalted butter (cold) | 1 cup (2 sticks) |
| Ice water | 6-8 tablespoons |
| Fresh peaches (peeled and sliced) | 6-8 medium-sized |
| Granulated sugar | 3/4 cup |
| Cornstarch | 3 tablespoons |
| Lemon juice | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
Start by making the gluten-free pie crust. In a large mixing bowl, combine the gluten-free all-purpose flour and xanthan gum (if needed). Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough. Divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the peach filling. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Gently toss the peaches until they are evenly coated with the mixture. Set aside to allow the flavors to meld.
After the dough has chilled, remove one disc from the refrigerator and roll it out on a lightly floured surface (use gluten-free flour to prevent sticking). Roll the dough into a circle large enough to fit your pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides.
Pour the peach filling into the prepared pie crust. Roll out the second disc of dough and place it over the filling. You can create a lattice pattern or simply cover the pie with the dough, cutting a few slits in the top to allow steam to escape. Seal the edges by crimping them with a fork or your fingers.
Preheat your oven to 375°F (190°C). Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Once the pie is done baking, remove it from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set and makes it easier to slice. Serve your gluten-free peach pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Yes, you can use frozen peaches if fresh ones are not available. However, make sure to thaw and drain them thoroughly before using to avoid excess moisture in the filling.
Absolutely! You can prepare the pie crust dough up to 2 days in advance and store it in the refrigerator. Alternatively, you can freeze the dough for up to 3 months.
If your gluten-free flour blend does not include xanthan gum, you can substitute it with guar gum or psyllium husk powder. These ingredients help bind the dough and give it a more traditional texture.
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months. To reheat, simply place the pie in a preheated oven at 350°F (175°C) until warmed through.
Creating a gluten-free peach pie is easier than you might think, and the results are absolutely worth it. With a flaky, buttery crust and a sweet, juicy peach filling, this pie is sure to become a favorite in your household. Whether you’re serving it at a summer barbecue, a holiday gathering, or just as a special treat for yourself, this gluten-free peach pie is a dessert that everyone can enjoy. So, roll up your sleeves, gather your ingredients, and get ready to bake a pie that’s as wholesome as it is delicious!
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