Tuesday, September 6, 2016

{Gluten and Dairy Free} Peach Pie

  • This is a delicious treat in the spring/summer. Need the ingredients?  You can get most of the ingredients mailed right to your door at reasonable prices. Click on the highlighted words to find them on amazon. If you want free shipping and don't have amazon prime, you can sign up for a free trial (see on my lower right hand side of my blog). I have prime, and must say it rocks my world. I get free two day shipping and the prices are usually competitive. We watch free shows on their site as well. I feel spoiled getting things mailed to me and not having to shop. I can't say enough good things about it.(these are referral links included for my favorite items) I am posting this at Allergy-free Wednesdays.

  • Ingredients for crust:
  • 1/4 tsp salt
  • 1 1/3 cups chilled palm shortening or Earth's balance (I use soy-free Earth's Balance)
  •  2/3 cup ice water

Ingredients for the filling:
2 c.  canned peaches or fresh
1 c. sugar
2 tbsp. cornstarch
1/4 tsp. cinnamon
1/8 grapeseed oil

For the filling:
Drain juice from peaches. Mix sugar, cornstarch, and cinnamon and add to juice. Add grapeseed oil and cook over low heat until mixture thickens. Line pie tin with crust. add peaches and thickened juice. Top with second crust. Bake at 450 degrees for 20 minutes or until brown.

For the pastry:
  • Meanwhile, In a food processor pulse together the flour and salt. Add the shortening and pulse until coarse crumbs form about 10 seconds. Pour in ice water and pulse until the dough comes together and the water is fully incorporated about 30 seconds. Divide into two equal pieces, wrap each in plastic wrap and flatten into a disk, freeze until firm (about 15 minutes). Or refrigerate for 2 hours. Roll half of dough into a crust on parchment paper (sprinkle some brown rice flour down first) after it is fully rolled out flip it over onto the pie pan. Take a fork and prick the bottom of the crust. Add cooked peach mixture. Make the other pie crust. Flip it on top. Warning, it will fall apart more easily than regular crust. Flute the edges and poke holes or slits in the top. I like to do a pattern, like a flower using a butter knife.  Brush with grapeseed oil and sprinkle sugar on top. Put foil just on the edges of the pie. Bake for 40 ish minutes at 400F. For the last 10 minutes take off the foil. Bake until it is light brown and crispy.  

No comments:

Post a Comment