Gluten Free Peach Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Juicy peaches, sliced thick and tossed with cinnamon and nutmeg, cook down into a glossy, jammy filling that thickens right on the stovetop before it ever hits the crust. That pre-cooking step is what gives every slice its clean, sliceable set instead of a runny center, and a squeeze of fresh lemon juice keeps the fruit flavor bright rather than cloying. The double crust seals in all that peach juice, with steam vents letting the deep-golden top brown beautifully while the filling bubbles through. A brush of milk and a scatter of coarse sugar on top add that classic bakery-style shine and crunch. Let it rest a full two hours before cutting so the filling firms up into neat, tidy wedges rather than a puddle. This one's a genuinely satisfying pick for a gluten free dessert table, peach season or not.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 lbs fresh peaches (about 6–7 medium), peeled, pitted, and sliced ¼-inch thick
⅔ cup granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, cut into small pieces

For finishing

2 tbsp milk
1 tbsp coarse sugar or granulated sugar

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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