I’ve been really trying to find new and unique things to do this summer, instead of the usual days at the pool or drive-in movies. Don’t get me wrong, those things are great, but as Luca gets a little older, I went him to experience all that our little town can offer.
This past weekend, we tried something new and went peach picking! We have a local peach farm outside of our city limits and this month is when the peaches are ripest. We were greeted at the entrance with a little red wagon for my son to sit in, and the owners of the farm were crazy nice. It was a fun experience and it challenged me to get out of my little comfort cooking zone and try my hand at a gluten free peach pie.
It’s taken a little getting used to in our gluten free journey, but I’ve learned how to cover lunch and dinner, so I guess it’s about time to venture into baking. I hit up our local Sprouts for the pie crusts (gluten, dairy, soy, peanut, tree nut free) and spent about $7 on two pie crusts. We already had the butter, sugar (we use coconut sugar), cinammon, and nutmeg. The peaches were $2.50 a pound at the farm and they were soooo delicious. So in total, the pie cost me about $15. Here’s the recipe:
- 2 cups of peaches – fresh or frozen (I encourage you to go peach picking if you can!)
- 1/2 stick butter
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c sugar (I used coconut sugar, a brand that was 1-for-1. This has been our sugar substitute the past few weeks)
- 2 Gluten-Free Pie Crusts (Found at your local Sprouts or Farmers Market)
Preheat oven to 375 degrees.
On the stovetop, simmer the peaches, butter, cinnamon, sugar, and nutmeg until they boil. Reduce to low heat and simmer for 10-15 minutes.
Remove from heat and fill one of the pie crusts with the mixture. Since the pie crust is gluten free, it’s not going to be as sturdy as a flour crust. I cut the top crust into strips and then laid on top of the mixture.
Bake 40-45 minutes or until edges of crust are golden brown. Remove from oven. Immediately brush melted butter, a pinch of cinnamon, and a pinch of sugar on top.
*Since I used coconut sugar, the pie filling is darker. We love the coconut sugar because it’s more natural and there isn’t a taste difference!