Perfect Gluten-Free Peach Pie
Best pie ever!! GF Peach Blueberry Pie is fresh, juicy, and a perfect summer dessert. The soft batter, mixed with the juicy peach and blueberry filling, is delicious. Best served warm with a scoop of vanilla ice cream or whipped cream.
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About this recipe
Fresh GF Peach Pie is amazing! If you want to take advantage of peach season, this is a perfect summer dessert, like this easy peach galette.
It has a soft and tender crust, and the peach pie filling is juicy and perfectly sweetened. The recipe takes fresh peaches and also blueberries, which can be fresh or frozen, and they add flavor and color. Best GF pie recipe ever!
You can make the batter in advance and assembly the pie when desired. It’s a delicious gluten-free fruit pie and fantastic for potlucks and celebrations.
Ingredients
The main ingredients of this recipe are:
- Butter: cooled unsalted butter for the butter and for the filling.
- Flour: gluten-free all-purpose flour.
- Egg: room temperature egg is better.
- Peach: fresh peaches, pitted and sliced. Not too ripe.
- Blueberries: fresh or frozen blueberries.
- Sugar: powdered sugar for the batter and brown or white sugar for the filling.
- Lemon: fresh lemon juice.
How to make Best GF Peach Pie
Place GF all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
Take the dough out of the processor and finish forming it. We need to divide it into two doughs, one for the crust and one for the lattice. Cover and let them rest in the refrigerator for at least 1 hour.
For the filling:
Place the peeled and chopped peaches, lemon juice, sugar, cornstarch, and cinnamon in a medium bowl. Mix well and let rest in the refrigerator while preparing the crust.
Assemble the pie:
Take one dough from the refrigerator and let it soften at room temperature for 5 to 10 minutes. Roll out one of the doughs on a lightly floured (GF flour) counter and then transfer to a lightly greased round baking dish.
Pour the filling into the baking dish and place the blueberries and the sliced butter.
Roll out the second dough on a lightly floured work surface (gluten-free flour) and with a knife, pastry wheel, or similar, cut strips of dough.
Place the strips over the filling, interlacing them with each other.
To a neat rim, fold the bottom pie dough edges back over and press into the lattice edges. Trim off any excess dough from the edges.
Bake the pie for 45 minutes or until cooked and the lattice and edges are golden brown.
Let the pie rest for between 3 and 4 hours before serving.
Serve with whipped cream if desired.
Storing
You can make the 2 pie doughs in advance and make the pie when desired. It’s best for the pie, once cooked, to rest and settle.
Store the cake covered in the refrigerator for 5 days. You can also freeze it for up to 3 months.
Variations and serving options
- Fruit: You can not add the blueberries, or replace them with raspberries or blackberries.
- Dried fruits: add some chopped toasted dried fruits to the filling and add flavor.
- Serving options: serve the pie warm with whipped cream or with a scoop of vanilla ice cream.
For more related recipes
Fresh Peach Blueberry Pie (Gluten-Free)
Ingredients
For the crust (2 pie crust dough):
- 4 cups gluten-free all-purpose flour
- 1 and 1/3 cup powdered sugar
- 1 cup unsalted butter (226gr) cooled and diced
- 2 egg room temperature
For the filling:
- 10 peaches peeled, pitted, and chopped
- 1 cup blueberries fresh or frozen
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 egg wash (1 egg + 1 tablespoon water)
- powdered sugar to sprinkle
Instructions
For the crust:
- Place GF all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
- Take the dough out of the processor and finish forming it. We need to divide it into two doughs, one for the crust and one for the lattice. Cover and let them rest in the refrigerator for at least 1 hour.
For the filling:
- Place the peeled and chopped peaches, lemon juice, sugar, cornstarch, and cinnamon in a medium bowl. Mix well and let rest in the refrigerator while preparing the crust.
Assemble the pie:
- Preheat oven to 375°F (190°C).
- Take one dough from the refrigerator and let it soften at room temperature for 5 to 10 minutes. Roll out the dough on a lightly floured (GF flour) counter and then transfer to a lightly greased round baking dish.
- Pour the filling into the baking dish and place the blueberries and the sliced butter.
- Roll out the second dough on a lightly floured work surface (gluten-free flour) and with a knife, pastry wheel, or similar, cut strips of dough.
- Place the strips over the filling, interlacing them with each other.
- To a neat rim, fold bottom pie dough edges back over and press into the lattice edges. Trim off any excess dough from the edges. Brush the lattice with egg wash and sprinkle with powdered sugar.
- Bake the pie for 45 minutes or until cooked and the lattice and edges are golden brown.
- Let the pie rest for between 3 and 4 hours before serving.
- Serve with whipped cream if desired.
