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Thursday, July 18, 2013

Gluten Free Peach Pie

This is fabulous, delicious, indulgent, amazing, you name it, it's it.  And I seriously don't think you would ever guess that it's gluten free.  You can definitely serve this to gluten eating friends & they will love it.

Gluten Free Peach Pie
 1 Cup plus 2 Tablespoons gluten free pastry flour mix (I use a mix that I make myself & it's 2 parts brown rice flour, 2/3 part potato STARCH, & 1/3 part tapioca starch)
2 Tablespoons sweet rice flour
1 Tablespoon sugar
1/2 teaspoon xantham gum
1/4 teaspoon sea salt
6 Tablespoons cold butter, cut up
1 large egg
2 teaspoons lemon juice
Crumb Topping: (Alternatively you can double the crust recipe & top with a traditional crust)
 3/4 Cup gluten free pastry flour mix (I used the same as I mentioned above)
1/2 Cup sugar
1/2 teaspoon xantham gum
1/3 Cup cold butter, cut up
 6 large fresh peaches
3/4 Cup brown sugar
1/3 Cup gluten free pastry flour mix (I used the same as I mentioned above)
1 Tablespoon corn starch
3 Tablespoons light corn syrup
1 Tablespoon lemon juice
1/3 Cup butter
Prepare Crust:
*Spray pie pan with oil (I use sunflower oil) & set aside
*Mix dry ingredients in bowl of electric mixer (or food processor)
*Add butter & mix until well mixed in & the mixture resembles corn meal
*Add egg & juice & mix until the dough comes together
*I like to roll it out between 2 pieces of wax paper, but you can roll it however you normally roll pie crust
*Place in pie pan
**At this point I like to stick in the freezer--a big key in getting a flakey crust is that the crust is VERY cold when it enters the preheated oven.  Then I prepare the topping while it's getting cold.  Then I set the topping aside (in the fridge) & work on the filling.  I do partially bake the crust for 10 minutes at 375F prior to filling & topping it**
Prepare Topping:
*Combine dry ingredients & cut in the butter until the mixture resembles cornmeal.  Set aside (in refrigerator preferably).
Prepare Filling:
*Peel & slice peaches & set aside
*Combine sugar, corn syrup, juice, & butter in saucepan
*Whisk or stir in flour & corn starch gradually--be cautious that it doesn't clump
*Cook over low, stirring until sugar is dissolved
*Cool slightly (if it cools too much by the time you are ready to assemble your pie just put it back on the stove until it thins out enough to pour)
Assemble Pie:
*Lay peaches in the pre-partially-baked crust
*Pour the sauce evenly over the peaches
*Spread the topping evenly over the top
*Cover the whole pie with aluminum foil
*Bake at 400F for 40 minutes
*Remove foil & bake at 375F for an additional 20 minutes
*Keep an eye on the crust edge, if it starts getting too brown cover the edges with foil

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