▷ The Ultimate Guide to Delicious Gluten-Free Peach Crumble Pie

Gluten-Free » The Ultimate Guide to Delicious Gluten-Free Peach Crumble Pie

Discover the ultimate gluten-free peach crumble pie recipe! Enjoy a delicious, easy-to-make dessert perfect for any occasion.

Indulge in a Sweet, Healthy Treat Perfect for Every Occasion!

If you’re in search of a delectable gluten-free dessert, a peach crumble pie might just be the perfect choice for you. This delightful treat combines the sweetness of ripe peaches with a crumbly topping that adds the perfect texture contrast. It’s a crowd-pleaser that can be enjoyed by everyone, regardless of dietary restrictions, making it an ideal dessert for gatherings or family dinners.

To make this peach crumble pie, you’ll need to start with a gluten-free pie crust, which serves as the foundation for the mouthwatering filling. The recipe emphasizes using fresh, juicy peaches to enhance the flavor. The crumble topping is typically made with a mix of gluten-free flour, oats, and butter or a suitable substitute, creating a buttery and crunchy layer that complements the soft peaches beautifully.

Indulge in a Slice of Summer: A Luscious Twist on a Classic Dessert That Everyone Can Enjoy!

Hi guys today I’m going to show you how I make my gluten-free Peach crumble pie it’s perfect for the last of those perfect summer peaches using my all butter flaky gluten-free pie crust as the base this pie is filled with juicy tender peaches and adorned with a brown sugar cinnamon crumble that’s crunchy and crumbly and so good so you get all.

Kinds of texture in one bite so let’s get into it and I’ll show you how to make it if you haven’t made my gluten-free pie crust yet now is the time to give it a shot it is so easy to make y’all and it is extremely easy to work with I’ll leave a link for the video above I made this one earlier and the recipe actually makes two pie crust.

But we’ll only need one for this pie and there are plenty of other one crust pie recipes on my blog to use up that other pie crust I’m just going to roll this out into a large round that’s big enough to fill my pie plate and my pie plate is about 8 to 9 in I’m not quite sure but it’s around that normal pie plate.

Size and I just keep moving it around and flowering it as I need to until I get that proper size that I need okay now I’m going to use my rolling pen and transfer it right into my pie plate that’s one of those old old techniques from our grandmothers that they used to use and it works just as good with this gluten-free pie crust you.

Will never know this pie crust is gluten-free and I like to use my kitchen shears actually you can use a pairing knife or whatever but I like to use kitchen shears to just trim off too much of that excess but I still want to leave a little bit extra along the sides so then I can fold it under and make a nice crimped Edge.

Okay I’ll just crimp this with flowered fingers you can crimp it however you’d like there’s no right or wrong here and then I’m going to put this in the fridge for about 15 to 20 minutes or so until it’s nice and firm now I’ll go ahead and prepare my peaches to be peeled and this is the best way that I found to peel peaches they need to be.

Slightly ripe for this to work if if they’re not no matter how much you try those Skins are not going to slide off so I’m going to start by taking a pairing knife and I’m just going to cut an X into the blossom end of each of my peaches I’ve got water boiling on my stove and I’m just going to drop in about four peaches at a time and set a.

Timer for 20 seconds and let them blanch in there for 20 seconds then I’ll remove them and I’ll place them right into an ice water bath and this is just to stop that cooking process so they don’t overcook because we don’t actually want to cook them right now we just want those skins to slide right.

Off okay I’ll do the rest of these and then see how easy the skin slide right off it is such an easy process y’all I used to hate dealing with Peach in the past and although I love love love Peaches I don’t like skin the skins of peaches and i’ never bother making anything with peaches because I just couldn’t figure out how to get the.

Darn skins off easily now if you are one of those people who love the peach skins and don’t find a problem with it being in your pie then by all means don’t worry about doing the peeling the peaches and just go to the next step in this recipe it’s been about 20 minutes or so so I’ll go ahead and take my my pie crust out of the fridge I’ve got a.

Sheet of parchment paper that I’m just going to crumple up here so it’s easier to fit in there and I’m just going to prick it all over with a fork on the bottom and the sides and this is just to prevent it from puffing up too much because this is a very puffy and Flaky pie crust that it will puff up if you don’t do this step and some people might.

Ask me do you have to par bake it no you don’t but this ensures a nice uh crisp crust crust and not a Soggy Bottom so I’ll place my parchment in there and get it good and snug in all the corners and I’ll pour my rice in this is what I’ve been using for the past like 6 to 8 months but you can also use store-bought pie weights or dried beans.

Or even sugar the sugar will get nice and toasted and then you can cool it down and use it again in any of your recipes make sure that you have enough enough pie weights or whatever you’re using to get completely to the top I’ve got my oven preheated to 425 F height and I’m just going to put this in there for about 12 to 15 minutes or until the.

Edges are slightly golden brown then I’ll very carefully grab the parchment with the rice and I’m going to gently lift this out and just set it aside to cool if there are any puffy edges you can go back around with the fork and prick them again and then I’ll put this back in the oven for just about 3 to 4 minutes or so.

Just until the bottom looks less shiny and the crust is firm I don’t know if you can see this here but the inner surface looks dried out not fully baked but dried out enough so that when we put the Juicy Fruit in we won’t have a Soggy Bottom okay we’ll let that cool completely while we make the crumbled topping in a medium Bowl I have 3/4 of a.

Cup or 105 G of Kim’s gluten-free allpurpose flour blend a half a cup or 100 G of brown sugar and 1 teaspoon of ground cinnamon and I’ll just grab that same Fork that I used to prick the crust and toss this together breaking up any of those brown sugar lumps I’ll pour in 5 tblspoon or 71 G of melted butter and work that through with.

The fork as well then I’m going to go in there with my hand to make sure that everything is well mixed and it clumps up like this almost like cookie dough okay I’ll slide this into the fridge while I get the filling ready I’ve already pitted and cut all of my peaches into chunks these are about 1.

In in size and I put them in the same Bowl I used for the ice bass so less dirty in of dishes right y’all know how I hate dirtying a bunch of dishes I’ve got this on my scale and I’m just going to scale out some brown sugar this is 100 gram or a half a cup of brown sugar now if your peaches aren’t that sweet make sure you taste them before you um.

Continue because if they’re not that sweet go for about 3/4 cup or 150 g these peaches are super sweet so they don’t need much sugar they’re also super juicy so I’m actually adding 3/4 cup or 90 G of tapioca starch I would normally add just a half a cup or 60 G but I know this pie filling is going to be overly juicy so I need need a little more.

Tapioca to thicken it up nicely okay this is about 1 teaspoon of cinnamon and then I also like to add a/4 teaspoon of salt to just balance out all the sweetness all righty I’ll just mix this all up and I’ll carefully spoon it into my cooled par-baked crust and I took my crumble out of the.

Fridge already so there are all different size chunks in here and I’ll just sprinkle them all over the top top I’ll break up any larger pieces with my fingers and for the real crumbly bits I’ll take my hand and kind of squeeze it so that some of them will stay together a little more and I’m going to slide this on a sheet tray and bake it at 375.

For 45 to 50 minutes now y’all you are supposed to let this cool down considerably before slicing but as you can see I couldn’t wait I have a problem with waiting until my pies are completely cool to get nice clean slices but that’s okay because it all tastes fantastic anyway there’s the flaky pie crust on the bottom no soggy bottoms.

There’s those juicy juicy peaches that are just perfectly ripe and then the crunchy crumbly crust on top enjoy