As summer progresses we enjoy the arrival of another seasonal fruit.  Peaches are a tasty treat on their own but are delectable when served up in a pie!

This Gluten Free Peach Pie is a delicious way to use up some of your ripe peaches.

Make sure your peaches are ripe but firm for the best results.  They are also easier to peel when they are firmer.

Layers of peaches thickened with gluten free flour provide the base for this pie.

Hints of nutmeg and cinnamon add to the flavour explosion you will enjoy with every slice of gluten free pie!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to making Gluten Free Peach Pie was to decide on the pastry I would be using.  I have made this pie with the pastry pictured below... 

...and I have also made it using this Gluten Free Pastry recipe.

Then I marked the bottom of 8 peaches (enough to make 5 cups when sliced) with an "X".

Next I blanced the peaches for one minute in boiling water so that they would be easier to peel.

I prepared the flour mixture that would cook with the peaches in the pie.

I stirred some granulated sugar, Bob's Red Mill 1 to 1 Gluten Free Baking Flour, nutmeg, salt and ground cinnamon together in a large mixing bowl.

After stirring these ingredients together I set the bowl aside to prepare the peaches and the pastry.

After slicing the peaches into a large measuring cup or bowl, I stirred in some lemon juice.

If using gluten free prepared pie shells take one out of the pie tin so it can be rolled out for the top crust.  I find you can't just flip the pie shell on top like you can with the prepared regular pie shells.

First I put down a piece of plastic wrap and sprinkled it with some gluten free flour.

Then I made the pastry into a disc.

I put another piece of plastic wrap on top to make it easier to roll it out.

Once the pastry was rolled out I beat an egg and used a pastry brush to wash it in the bottom pie crust.

Next I stirred the peaches into the prepared flour and sugar mixture.

Then I added the peach mixture to the bottom pie crust.

I used the plastic wrap to help me invert the rolled out pie crust on to the top of the peaches in the other pie shell.

I removed the plastic wrap and crimped the edges to create a seal.

When the edges were finished I used a knife to create some vents on top of the pie.

 

To prevent the edges of the pie crust from becoming too brown I covered the edges.

I baked the peach pie in a preheated 400F oven.

After 1 hour I removed the pie from the oven. 

Warm Gluten Free Peach Pie is delicous but may be a little bit messy getting that first slice out! 

You could wait until it cools completely before slicing.

Warm, or fully cooled you can devour this delicious pie on its own, but if you prefer add a dollop of whipped cream or ice cream.

Enjoy every mouthful of this Gluten Free Peach Pie loaded with seasonal flavour!

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Peach Pie:

• Pastry for double crust pie (prepared or from scratch)
• 1 large egg beaten
• 5 cups ripe but firm peaches (about 8)
• 1 tablespoon lemon juice
• 1 cup granulated sugar
• ½ cup Bob's Red Mill  1 to 1 Gluten Free Baking Flour
• ¼ teaspoon nutmeg
• ¼ teaspoon salt 
• ⅛ teaspoon ground cinnamon 

How to Make Peach Pie:

1. Preheat oven to 400F.
2. Prepare pastry or use prepared shells for a double crust pie.
3. If using prepared shells I find you still have to remove the top one from the pan and roll it out between sheets of floured plastic wrap.
4. Use the beaten egg as an egg wash in the bottom pie crust.
5. The easiest way to peel the peaches is to slice an "X" on the bottom of each one and then blanch them in boiling water for one minute.
6. After blanching, peel and slice.  Sprinkle with the lemon juice.
7. Stir together the granulated sugar, Bob's Red Mill 1 to 1 Gluten Free Baking Flour, nutmeg, salt and ground cinnamon in a large mixing bowl.
8. Stir in the prepared peaches.
9. Pour peach mixture into the pie shell. 
10. Cover with the second pie shell.  Seal edges and make slits with a knife.
11. Use a ring to protect the edges of pie from over browning.
12. Place in 400F oven for 1 hour.
13. Keep an eye that the crust does not get too brown. I cover it with an inverted pie plate for the last 10 to 15 minutes.
14. Remove from oven and allow to cool.
15. Slice, serve and enjoy!