{Gluten and Dairy Free} Peach Pie

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• Ingredients for crust:

• 1 and 3/4 cups brown rice flour
• 2/3 cup plus 1/4 cup potato starch
• 1/3 cup tapioca  starch,  (plus more for dusting)

• 1 tsp xanthan gum

• 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

• 1 and 1/2 TBS sugar

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.