Gluten Free Peach Pie


FOR THE CRUST:

350 grams Cup 4 Cup flour ( you can order from Williams Sonoma online)
3/4 t. kosher salt
2 sticks of unsalted butter - cold
1/2 cup ice water -

Cut the butter into cubes - put in the freezer for 15 minutes.

Put the flour and the salt in the food processor.  Pulse until flour is fluffy and aerated. 

Add the butter cubes and pulse 10 -15 times until the mixture is sandy looking.

Through the feed tube, add the ice water.  Pulse 5 - 10 times til it comes together.  If too dry, add a bit of water at a time and pulse til it comes together.

Dump the dough on a clean board or counter.  I dust mine with xxx sugar.  Form into two disk and cover each with saran wrap.  Refrigerate for 30 minutes or more.

When it is time to roll out the dough, I take one disk out at at time.  I dust the counter or board with xxx sugar and roll out.

Place into 8 - 9 inch pie pan.    When it is time, repeat with top layer.  (or save it for another one crust pie)

FILLING:

8 large fresh peaches (about 4 lbs)
1/3 cup granulated sugar
1/2 cup firmly paced light brown sugar
1/4 cup g/free flour (I used cup 4 cup, but any g/f flour will do)
1 tsp. cinnamon
1/8 t. salt
1 1/2 tablespoons of butter - cut into pieces
1 large egg, beaten
1 1/2 t. sugar

When the bottom shell is done, mix all of the above together.  Place into pie shell. Cover with remaining pastry dough. Brush with egg wash and sprinkle with remaining sugar. 

Bake at 425 degrees for 15 minutes.  Reduce oven temp to 375 degrees and bake another 40 or so minutes. (I do place mine on a cookie sheet to bake). 

Transfer to a rack to cool and ENJOY!!!

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Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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