Gluten Free Peach Pie with Fresh, Frozen, or Canned Peaches

Gluten Free Peach Pie | Allergy a la Mode

This gluten free peach pie is sweet and delicious! Make it with fresh, frozen, or canned peaches.


Units Scale

Pie Crust

  • 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

Peach Filling

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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. 


Keywords: gluten free peach pie, peach pie filling, peach pie