Gluten Free, Allergy Free Peach Pie

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A bowl full of peaches in this house immediately translates to peach pie.  It just does.  The minute they see it I begin to hear 'can we make peach pie?', 'when will you make peach pie?', and 'I can smell peach pie!'.  They can be peaches from our own tree (sadly the tree was bare this year), peaches from the orchard we picked ourselves, or peaches from the farm stand.  Either way, a bowl full of peaches means a peach pie in my future.

These peaches were beautiful, but it was late for peaches when I got them from the stand.  And they were really only good for...you guessed it, peach pie ;).

So, the girls pushed up their sleeves and learned the art of peeling fresh peaches.  They caught on immediately.  Simple stuff.  If you have never peeled peaches, you will be amazed at how these just slide right off the fruit.  Like magic- or maybe just baby science...

All you need is a pot of hot water, and a bowl of cold water.  I generally bring the pot to just boiling and then shut it off.

Drop the peaches in the hot water bath and let them sit a minute or two.  Then drop them in the cold water for a minute.



With a paring knife, I slice the peach in half, then use the knife to pry the edge of the peel back.

 

As you gently pull, the entire peel will come off the peach.
 

Then just slice!  Aren't they just beautiful!



The rest is preparing your Gluten Free Allergy Free Pie Crust,

then add cinnamon, sugar, and arrowroot...


Pour it into the waiting pie shell.  Dot with butter (or butter substitute), and top with your top crust.


Don't forget to vent your pie with 6 to 8 slits.

Here is the recipe:
Gluten Free
Corn Free
Allergen Free for: Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish

May Contain Dairy- source: butter for: crust and filling 

possible dairy substitutions: in filling- non-dairy butter substitute; for crust see Gluten Free Allergy Free Pie Crust

Ingredients:


4-5 cups fresh, sliced peaches

1 Cup sugar

1/4 Cup white rice flour / arrowroot

1 tsp. cinnamon

1-2 TBSP. butter  (or non-dairy butter)


1.  Prepare your Gluten Free Allergy Free Pie Crust
2.  Peel and slice your peaches.

3.  Preheat your oven to 425 degree F

4.   Add sugar, cinnamon, and arrowroot to peaches and just mix (after both top and bottom crust are prepared).

5.   Fill pie shell.

6.  Dot with butter (or non-dairy butter)

7.  Top and crimp with top pie crust.

8.  Vent pie with 6-8 vents.

9.  Bake at 425 degrees F for 40-45 minutes on the top rack of your oven.




I like to cut my pies into 9 pieces.  Shh, don't tell.  The 8 slices are perfect for our family of four, but 9 slices means a last slice for the hubby and I to share when the kids are not here.  Unfortunately they are 17 and it is really hard to get much past them anymore.  Immediately after school, sports, and an all around hectic day one of the girls asked, quietly and hopefully, 'what happened to that last piece of peach pie?' .  My only defense was denial...'what last piece of peach pie?'.  Yeah, she knows.  Of course as soon as the last crumbs of this hidden slice of peach pie were polished off I heard, quietly and hopefully from the hubby, 'Bet you can't make an apple pie as good as this peach pie.'

Ah, pie.

And challenge accepted.

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