For the last few weeks we’ve had lots of peaches in our house. I’ve canned almost 30 quarts of peaches. And still had more. So I asked my family what they’d like me to make. The first request…pie!

Ok. I’ve never made peach pie before. I’m not even sure I’ve ever had it to be honest. But that’s no problem. I’ll make one anyway.

This pie is slightly sweet and captures the fresh peach taste. You can make it with a gluten free crust or a regular wheat crust.

Do you enjoy peach pie? I couldn’t answer that question just a few weeks ago. But now I can say yes!

Gluten Free Peach Pie

1 gluten free pie crust (recipe here) or a wheat crust (recipe here) for a not gluten free version

7-9 large freestone peaches, peeled and sliced or chopped
1/2 cup organic cane sugar, sucanat or coconut sugar*
4 Tbps. tapioca flour*
3 tsp. gelatin*
1 Tbsp. lemon juice
1/2 tsp. cinnamon (optional)
1/4 tsp. nutmeg (optional)
1 Tbsp. butter, cut into small pieces (optional)

Prepare the pie crust. Put the bottom layer in a pie pan.

Heat oven to 400 degrees F.

In a bowl combine the peaches, sugar, tapioca flour, gelatin, lemon juice and spices. Let sit for 10 minutes.

Put the peach mixture in the pie crust. Dot with butter.

Place the top pie crust over the peaches and seal the edges. Cut slits in the top crust to let steam out.

Place the pie pan on a baking sheet. Bake the pie at 400 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake for another 50 minutes, until crust is golden.

Allow the pie to cool and set completely.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Over the course of the last week I have made two blueberry pies. And the second one is almost gone already! I won’t say who ate most of it…

I will say that the whole family loves blueberry pie! It’s been a wonderful treat for all of us.

I’ve made three gluten free pies so far this summer and have been experimenting with crust. My latest version was quite good. Plus it is soaked for easier digestion.

Gluten free crust can be tricky because it doesn’t hold together as well as a wheat crust when you roll it. But I worked around that by rolling the dough onto wax paper and then just laying the whole thing on top of the pie. It worked really well! This crust recipe will work for any kind of pie, quiche, etc.

I prepared the dough earlier in the day to let it start soaking. Then I rolled the dough/put the bottom crust in the pan in the evening and assembled the rest of the ingredients. The next morning I had a blueberry pie in the oven in less than 10 minutes!

Blueberry pie is great plain or topped with ice cream or whipped cream. I’ve even been enjoying cutting it up into little pieces and mixing it into yogurt for a delicious breakfast or lunch.

I have to give credit to my mom – the original blueberry pie recipe is hers. I’ve just modified it a bit to make it gluten free.

Blueberry is my absolute favorite flavor of pie. And I’m so thankful I can still enjoy this amazing summer treat with fresh Michigan blueberries.

Soaked Gluten Free Blueberry Pie
makes 1 pie

CRUST:

1 cup amaranth flour* (or sorghum or teff)
1 cup tapioca flour*
1/3 cup white rice flour*
1 Tbsp. organic cane sugar
1/2 tsp. sea salt*
1 tsp. cream of tartar (or flaxseed)
1/2 cup + 1 Tbsp. butter, palm shortening or lard (or any combination – I used butter and shortening)
2 Tbsp. lemon juice or yogurt
4 Tbsp. water

In a food processor (or bowl – you can do it by hand, it’s just harder) combine the flour, sugar, salt, cream of tartar and 1/4 cup of fat. Pulse until crumbly. Add the remaining fat and pulse until combined. Add the soaking agent and water. Blend until a dough forms. If the dough is still crumbly gradually add more water.

Gather all of the dough into a ball. At this point you can cover it and refrigerate it until ready to use. Or you can split it in half and roll it out. Place one half in the bottom of a 9″ pie plate (I just pressed the bottom half into the pan). Cover and refrigerate. Roll the 2nd half of the dough onto wax paper until it is large enough to cover the pie. Cover it with a second piece of wax paper and refrigerate.

Let the dough soak (either as a ball or rolled out) for 7-24 hours. If soaking the dough as a ball, after soaking split it in half and roll out as instructed above. You might have to knead the dough a few times when it’s cold to prevent crumbling.

Preparation of all components the night before and simple baking in the morning.

PIE:

4 1/2 cups fresh blueberries (or frozen, thawed)
1 cup organic cane sugar, sucanat or coconut sugar*
2 tsp. gelatin (optional – helps the filling to gel)
6 Tbsp. tapioca flour OR 4 Tbsp. arrowroot OR 3 Tbsp. tapioca flour + 2 Tbsp. arrowroot
1/8 tsp. sea salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbsp. lemon juice

Prepare the pie crust (bottom crust in pan/top crust rolled out). Heat the oven to 450 degrees F.

Combine the filling ingredients. Pour the mixture into the prepared crust. Top with the remaining crust. Flute/seal the edges. Cut slits into the top of the crust.

Bake the pie at 450 degrees F for 10 minutes. Reduce the heat to 350 (leave the pie in the oven) and bake for another 35 – 40 minutes, until the the crust is golden and crisp.

Allow the pie to cool and set completely before serving.

Store covered in the refrigerator.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂
 

A couple weeks ago I made an amazing cherry cobbler. It’s also corn free, nut free, egg free and dairy free. Today I’m sharing the recipe at Grand Rapids Natural Living.  Go check it out!

Gluten Free Cherry Cobbler

For the last couple of years when cherry season rolls around my husband says we must get tart cherries for pie. Neither of us grew up eating fresh cherry pie. I honestly hated cherry pie since whenever I did have it it was made from a can of pie filling.

But since tasting freshly baked, real cherry pie we are both huge fans. It does take a little more work than some pies since you have to make a filling instead of just putting the fruit/sugar right into the crust. But it doesn’t take long. And it’s well worth the effort.

Of course this year I made a gluten free, corn free version so the whole family could enjoy it. This was my first experiment with making a gluten free pie crust. It tasted great. But it didn’t roll as well as a traditional crust. So I just pressed the dough into the pan for the bottom crust. And we rolled and cut out shapes (like sugar cookies) for the top. I still have some experimenting to do. So be on the lookout for an updated pie crust. In the mean time, this one tastes great!


This was all around a wonderful treat. Even my little guy that doesn’t care for sweets/desserts kept asking for more. Maybe I’ll have to make more tart desserts for him. Top the pie with homemade vanilla ice cream or freshly whipped cream. A perfect mid-summer dessert.

It’s also a fun treat to make with your kids. Let them make their own pie. It’ll taste even better that way. Don’t mind the mess. Just enjoy some time baking with your kids.

Gluten Free Cherry Pie

Filling:
4 1/2 cups tart cherries, pitted
1 1/2 cups organic cane sugar, sucanat or coconut sugar*
4 Tbsp. tapioca flour*, arrowroot or cornstarch
2 tsp. gelatin (optional)

1 1/2 Tbsp. butter to dot (optional)
1 Tbsp. organic cane sugar, sucanat or coconut sugar for sprinkling (optional)

Crust:
1 cup amaranth flour*
1/2 cup tapioca flour*
1/2 cup white rice flour*
1 tsp. sea salt*
2/3 cup + 2 Tbsp. organic palm shortening, butter or lard
1/3 cup water + 1 tsp. vinegar
1 tsp. ground flax seeds (optional – helps bind the dough)

Prepare the crust:

Combine the flours and salt (and flax seeds) in a food processor or bowl. Cut/pulse in half of the fat until it looks like corn meal. Cut/pulse in the other half of the fat to look like small peas.

Add the water + vinegar and blend until fully combined/the dough comes together.

Split the dough into two equal parts. At this point you can cover and refrigerate the dough or use it right away.

Press one half of the dough into the bottom and up the sides of a 9″ pie pan. Set aside or refrigerate until ready to use.

Prepare the filling:

Place the cherries in a medium sauce pan. Cook over medium heat until the cherries have released a lot of juice. This will take about 5 minutes.

Combine the sugar, tapioca and gelatin. Add this mixture to the cherries. Cook, stirring, until the filling thickens.

Remove from heat and allow to cool slightly.

Prepare the pie:

Heat the oven to 375 degrees F.

Pour the filling into the prepared pie crust. Dot with butter. Roll the other half of the pie dough. Cut into shapes and place them on top of the filling. Sprinkle with sugar.

Bake for 50 – 55 minutes, until the crust is golden. Allow to cool completely before cutting. You can warm the pie when serving.