Gluten free peach pie is the perfect summer dessert! There’s almost nothing better than a sweet, juicy, fresh peach – so why not bake up a delicious pie full of them? Peach pie is one of the easiest pies to make and it’s perfectly refreshing in that summer sunshine! While fresh peaches make the most excellent of pies, frozen peaches make great ones too and canned peaches make for the easiest pie ever.
While apple pie is my favorite pie, peach pie is a close second! I get all nostalgic thinking about peach pie. I remember eating it every summer at our family reunions. We’d fill up on a delicious dinner, play some baseball, and splash around in the stream searching for dragonflys and frogs before ending the day with homemade peach pie and ice cream. Peach pie always reminds me of those perfect childhood summer days.
All of my recipes are gluten free and allergy-friendly! Just after my oldest son’s first birthday we discovered he was allergic to wheat, eggs, dairy, peanuts, and cashews. So, every recipe on my blog is free from all those top food allergens!
This gluten free peach pie isn’t any different. It’s free from:
- Tree nuts
- All top 10 food allergens
What You Need for Gluten Free Peach Pie
- Pie plate: I love ceramic pie plates but literally any pie pan will work!
- Rolling pin: For rolling out your gluten free pie crust.
- Parchment paper: An essential for easily transferring your crust to the pie plate. Gluten free crusts tend to break easily. Rolling the crust out on parchment paper will help minimize the breaking. You’ll also use parchment paper when pre-baking the pie crust.
- Pie weights: Peach pie can easily end up with a soggy bottom crust. To help prevent that I pre-bake the crust before adding the filling and top crust. Pie weights will prevent the pie crust from shrinking too much during this process.
- Cutting board and a good quality knife: If you are using fresh peaches you will need to remove the peach skin first. You can use a good quality knife to do this or a vegetable peeler.
Ingredients Needed for Gluten Free Peach Pie
- Peaches: You can use fresh, frozen, or canned peach slices
- Sugar: Regular white sugar.
- Vanilla extract: Vanilla extract gives the pie great flavor. I occasionally replace some of the vanilla extract with almond extract. If you can have almonds then you might want to try this for something different!
- Spices: Cinnamon and nutmeg.
- Gluten free flour: Your favorite cup-for-cup blend.
- Vegan butter: You can also use regular dairy butter if you don’t need a dairy free pie.
- Ice water: Super cold water is essential for a flaky crust!
How to Make the Best Gluten Free Peach Pie – Without a Soggy Bottom!
- Make the crust: Combine the dry crust ingredients in a medium to large mixing bowl. Cut in the butter and work the butter through the dry ingredients with your hands or a pastry blender. Slowly add the ice cold water until the dough comes together. Be sure to use very cold water! This pie recipe uses my gluten free and vegan pie crust recipe. Be sure to check out the post here if you are interested in learning more about baking with this perfectly flaky crust!
- Pre-bake the crust: Peach pie can sometimes have a soggy bottom from all the peach juice sitting on the crust. Pre-baking the crust helps minimize an soggy bottom crust! Once you have placed the pie crust in the pie plate, line it with parchment paper and fill with pie weights. If you don’t have pie weights you can also use dried beans. Bake the crust for 10 minutes and then remove the weights and parchment paper.
- Make the peach filling: Add your peach slices and dry filling ingredients to a large mixing bowl. Mix together well to ensure the ingredients are distributed evenly.
- Fill and cover: Fill the pre-baked bottom crust with the peach pie filling. Cover with the top crust and seal the edges. Cut slits in the top crust to vent. Alternatively do a lattice crust. Cover the outer edges of the pie with a pie shield or aluminum foil to prevent them from getting too brown.
- Bake: Bake the pie for about 35 minutes and then remove the pie shield or foil. Bake for 10 to 15 more minutes or until filling bubbles through the slits in the top crust and the crust is golden in color.
There’s nothing quite like a fresh peach! Using fresh peaches in this pie recipe is the most involved option because you’ll need to remove the the peel. It’s not hard though and is worth it! This peach pie is delicious though whether or not you use fresh, frozen, or canned peaches.
The easiest way to remove the peels is to first blanch the peaches. Bring a pot of water to boil and then add your washed peaches. Boil the peaches for a minute or two and then remove them from the boiling water and immediately put them into a large bowl filled with ice water. After they peaches have cooled, drain the water and peel the peaches.
You don’t have to blanch the peaches first if you prefer not to. You may also just peel them as is.
After you peel the peaches, remove the pits. Slice the peaches and you’re ready to go!
It’s very easy to use frozen peaches in this pie! Just thaw the frozen sliced peaches in a bowl according to the package directions. This process typically takes an hour to an hour and a half so plan ahead. Once the sliced peaches are thawed they’re ready to use in the recipe!
Canned peaches are so simple! To use canned peaches in this pie just simply drain the peaches. Drain them very well. Lots of remaining juices can turn your peach pie soggy. I like to drain as much juice from the can as I can and then use a slotted spoon to remove the peaches from the can rather than dumping them into the mixing bowl. This will help remove more of the juices.
More Gluten Free Dessert Recipes
Are you looking for more gluten free dessert recipes? Check out these delicious desserts that are all gluten free, dairy free, egg free, and allergy friendly!
- Apple Pie
- Coconut Banana Cream Pie
- Chocolate Covered Strawberry Cake
- German Chocolate Cake
- Carrot Cake
- Chocolate Chip Cookies
- Snickerdoodle Cookies
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Gluten Free Peach Pie with Fresh, Frozen, or Canned Peaches
This gluten free peach pie is sweet and delicious! Make it with fresh, frozen, or canned peaches.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 2 1/2 cups gluten free all purpose flour blend
- 1/4 cup white sugar
- 1 tsp salt
- 1 cup plant butter, cut into pieces
- 6 tbsp ice cold water
- 8 cups peeled and slices peaches, see note
- 1 cup white sugar
- 1/3 cup gluten free all purpose flour blend
- 1 tbsp lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- To make the pie crust, combine the gluten free flour, sugar, and salt into a large mixing bowl. Add the butter pieces and work together with your hands or a hand-held pastry blender until smooth.
- Slowly add the water, starting with 3 tbsp of water and adding more as needed. Mix together with your hands until the dough comes together.
- Divide the pie crusts into two. Roll them out and place one of the crusts in the bottom of a pie plate. Line with parchment paper and fill with pie weights. Pre-bake it at 400 degrees for 10 minutes.
- While the the bottom crust is pre-baking, make the peach pie filling. In a large mixing bowl, mix together the gluten free flour, sugar, nutmeg, and cinnamon. Add peach slices, lemon juice, and vanilla extract to the sugar mixture and stir to evenly coat.
- When the bottom crust is done baking, carefully remove the pie weights and parchment paper. Fill the pie shell with the peach pie filling. Top with the remaining crust and seal the edges. Cut a few slits in the top crust for vents. Cover the edges of the pie with aluminum foil or a pie shield.
- Bake the pie at 400 degrees for 35 minutes. Remove the foil from the edges and bake an additional 10 minutes longer or until the crust is golden and juice bubbles through the slits in the top crust.
- Serving Size: 1/8th of recipe
- Calories: 530 calories
- Fat: 22 grams
- Carbohydrates: 77 grams
- Protein: 2 grams
Keywords: gluten free peach pie, peach pie filling, peach pie