2 min read

Gluten Free Peach Pie

Spencer Cailas

Ah yes, peach pie. It’s simple. It’s nostalgic. It’s delicious. Not to mention, it’s the quintessential summertime dessert that we all look forward to making every year.

Everyone has his or her own special version passed down from older generations to new. While it’s true, I’ve never met a peach pie I didn’t like (provided it was free of the dreaded soggy bottom) this recipe is my favorite one of all.

A few details about this recipe:

You don’t need anything fancy to turn your kitchen into a summertime dream – just the basics. While most peach pie recipes do in fact call for a dash of cinnamon and a touch of nutmeg, I like to go ahead and add in a sprinkling of ground ginger as well. The combination of sweet and spice does wonders in the recipe while also adding an extra depth of flavor.

The key to avoiding a soggy bottomed pie, as I mention earlier, is to par bake your crust for about 10 minutes in the oven before adding the filling. This allows the crust to crisp up just slightly to prevent the filling from just melting into the crust.

Don’t worry about the lattice-like top crust. It’s way easier to put together than it might look. While more traditional lattice pie crusts call for a lot of intricate weaving, this one does not. All you need to do is lay the strips over each other – no need to fold and unfold here. At a glance no one would even know the difference. At any rate you’ll be too busy enjoying the pie than to worry about the minute details of the crust!

It’s no wonder peach pie has become a summer staple in so many places.

Summer heat or not – it’s worth turning on your oven for!

Gluten Free Peach Pie
  • Yields 8-9
  • 20 minutes
    Prep time
  • 30 minutes
    Total time


  • 2 Gluten Free, 9 inch pie crusts, uncooked
  • 1 Egg, beaten
  • 5 cups Peaches, peeled and sliced (about 5 peaches)
  • 1 Tbsp. Lemon juice
  • 1/4 Cornstarch
  • 1/2 cup White sugar
  • 1/4 cup Dark brown sugar, packed
  • 1/2 tsp. Ground cinnamon
  • 1/2 tsp. Ground ginger
  • 1/4 tsp. Ground nutmeg
  • 1/4 tsp. Salt
  • 1 Tbsp. Butter, cold


  1. Preheat the oven to 450°F.
  2. Line the bottom and sides of a 9 inch pie plate with one of the crusts. Pinch of any overhanging dough. Use a pastry brush to brush some of the beaten egg over the top of the crust. Use a fork to prick the bottom and around the edges of the pie crust to let steam out while par baking. Bake for 10 minutes then remove from the heat to cool slightly while you prepare the filling.
  3. To make the filling place the sliced peaches in a large bowl. Sprinkle the lemon juice over the top and gently mix. In a smaller, separate bowl mix together the cornstarch, sugars, cinnamon, nutmeg, and salt. Pour the dry ingredients over the peaches and mix, coating the peaches.
  4. Pour the filling over the bottom crust. Take the 1 tablespoon of butter and cut it into small pieces to dot all across the top of the filling.
  5. Roll out the second pie crust to about an 8 inch diameter (smaller than the bottom crust). Use a pizza cutter or a sharp knife to cut the dough into strips about 3/4 inch wide. Take half the strips and lay them vertically across the top of the pie. Leave a little space between each strip. Take the remaining half of the dough strips and lay them horizontally across the bottom strips to form and simple, lattice crust. Brush the top of the crust with the remaining egg mixture.
  6. Reduce the oven temperature to 350°F and bake the pie for 35-40 minutes or until the crust is brown and the juice begins to bubble. Let cool for at least 15 minutes before slicing and serving. The filling will thicken as it cools.
A delicious and quintessential summertime dessert enjoyed by everyone, an amazing gluten free peach pie treat. Shared via http://www.gluteninsight.com

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