Gluten Free Peach Pie


Gluten Free Peach Pie

OK, you already know I love Summer, and since I also love my desserts, (my family has always had a mega “sweet tooth”) then you can make a safe bet that I’m crazy about the Peach-picking at the orchards here in New Jersey. Yes, It’s the largest blueberry growing state, but the orchards are now brimming with fat, juicy, sweet peaches!

Here’s a really fast and easy Peach Pie that you can whip up for tonight, even if it’s late afternoon. Use a pre-made pie shell, as I did with “Whole Foods” brand, and you’re more than half way there!  Since that’s only a bottom crust, I made a crumb topping and it was just luscious!!


1 Gluten-Free, Pre-made Pie Crust
5 cups Fresh Peaches, peeled and sliced thinly ( about ¼ in. at widest part)
½ cup Granulated Sugar ( I used Organic Cane Sugar)
¼ cup Light Brown Sugar
½ cup All Purpose Gluten-Free Flour ( A blend like Bob’s Red Mill is fine)
¼ teas Cinnamon
2 tbsp Butter cut into 6 bits (butter substitute is fine if going Dairy Free)

Crumb Topping Ingredients:

½ cup Gluten Free All Purpose Flour
¼ cup Light Brown Sugar
1 tblsp. Cinnamon
1 ½ tblsp. Shortening


First you need to make the topping because it’s going to chill for about 15 minutes in fridge while you’re working on the peach filling.

In a medium bowl, combine the 3 dry ingredients. Using a pastry blender tool or 2 forks, blend in the shortening until you can form a ball. Cover with plastic wrap and chill in refrigerator for approx. 15 minutes.

Next step:

Preheat Oven to 350 degrees. Wash, then Peel the peaches, and after removing the pit, if any of the center area looks really dark, cut out that small area. Slice into crescent shapes where the widest part is about ¼ in. in size.

In a bowl, stir together the flour, 2 sugars, cinnamon.
Mix the dry ingredients with the peaches and  coat them well. If you don’t mind getting your hands sticky, use ‘em. They are often the best tools in the kitchen!

Pour out the coated peaches into the pie shell and make sure they’re evenly spread about.
Dot the top with those 6 bits of butter.

Now, retrieve the crumb topping from the fridge, and using dry, clean hands, crumble it into crumbs, say approximately the size of peas. Don’t worry if some of it falls apart! Hey, it’s crumby, after all!

Sprinkle about the top.
Place on a flat baking sheet, and place in that 350 degree oven for 35 to 40 minutes. When the crumbs are getting golden on tips and the rim is also golden, take a sharp knife and insert into pie. Peaches should be very soft.

If the rim is getting brown, cover with a pie-crust shield, or if you don’t have one, make a shield out of a few pieces of foil. Just cover the rim of the crust, not any of the filling.

I really love my pie shields. They are sold in a pkg of two, of different sizes, and most kitchen supply stores have them. Watch for a sale, or use one of those handy strore coupons when they offer one. They make life so much easier, that is, if you bake pies a lot like me!

Please let me know if you liked the pie. I love to hear from you.



  1. Marsha says

    Please clarify pre-baked. I have the whole foods all butter shell which is pre-made. Am i baking the shell prior to filling?
    Thank you for a clarifcation.

    • says

      Hi Marsha,
      I apologize for not being more specific. You don’t need to bake it “empty” , you can fill the pre-made crust and then proceed as directed. Those pie shells are such a boon. I really should change the wording to “pre-made” not baked. Thanks for the question. Hope it turns out just fine! Take care! Happy Fall!!

  2. says

    I am loving this recipe! I’ve made it as a peach pie, but recently have found a delightful Tart Cherry Pie filling from Trader Joe’s. Made a delightful cherry pie with the crumble and going for it again, it was so yummy! Thanks for a great gluten free recipe!

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