I’ve only attempted a gluten-free pie crust once. The first time I tried a GF pie crust, it was so horribly messy to work with that I – like the raven – quoth, “Nevermore!” (in truth, I’ll probably try it again some day, but for now I’m not wasting my time.)
But this pie is gluten free and simple. In fact, the crust is poured. Can’t get simpler than that, right?
Before you read further, a couple important disclaimers:
- This pie has a custardy flavor, so if you’re not a fan of custard, walk away now.
- I have a 9.5″ pie plate that I make this in, and it fills it right up; if you’re using a 9″, it probably will not be big enough, so you might want to back off the amount of peaches or raspberries you use, by a cup or so.
- 2 peaches, cut in thin slices
- 2 cups raspberries
- 1 teaspoon cinnamon
- 1/4 cup potato starch
- 1/4 cup sorghum flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/2 cup sugar
- 1/2 cup milk
- 3 eggs
- 2 tablespoons melted butter
- 1/4 cup brown sugar
- 1/4 cup potato starch
- 1/3 cup gluten-free oats
- 2 tablespoons chilled butter
Preheat your oven to 350 degrees.
1. Slice your peaches thinly, and combine in a mixing bowl with the raspberries. Add the cinnamon, and mix to thoroughly coat the fruit. Pour the fruit into the bottom of a sprayed or greased 9.5″ pie plate. Spread the fruit evenly.
2. Mix the crust’s dry ingredients, and then add the milk, eggs and melted butter. Stir until smooth. Pour this mixture evenly over the top of the fruit. It will drip down through and form the crust, as well as fill in the cracks between the fruit.
3. For the topping, stir together the sugar, starch and oats. Add in the chilled butter in chunks and cut it in with knives or a pastry cutter. Sprinkle the resulting mixture over the pie.
4. Put the pie in the oven and cook for 45 minutes. Let it cool before serving. Cover in cling wrap and refrigerate.
- If you cut back on either fruit to make it fit in a 9″ plate, most people would thank you to cut back on the raspberries. Myself, I prefer a nice tart pie, so I am heavy-handed with the raspberries.
- Vanilla ice cream? You betcha! Goes great with this pie.
- Want to try different fruit? Substitute apples, or apples and blueberries. Strawberries and rhubarb. Someday I’m going to try strawberry-mango! Invent your own variations, and drop me a note to let me know what you tried.