My first baking efforts in my new kitchen just happened! I made a Gluten Free Peach Pie.

We have designed this new home for our own comfort and to our own preferences.  We wanted space and light. And, we wanted convenient working areas and easy clean up.  A hospitable island with seating was a priority.  Oh. And I have really, really envisioned an organized pantry. 

We love sharing.  Sharing our home, our woods, our river, our food, our lives. Now, I have a kitchen with plenty of counter space, an island that will seat 3 on one side, a pantry that is organized for creative production, and my Kitchen Aid mixer on a catering cart that can be stored in the pantry, but wheeled into the kitchen. 

This morning, 2 of our grandsons were out for a short overnight and it was the perfect time to make a treat. I have been slowly bringing kitchen tools and baking dishes out to our River Home, not depleting the home we will use in town, but also ready to do more in the new kitchen. 

We had been gifted peaches, we had made a recent trip to Trader Joe’s in Chicagoland so I had good ingredients, and I had read an article about making gluten free pies. The motivation was there.

I didn’t keep the recipe I read and can’t remember where I read it, so I just did what I thought would work and started in.Creating something in my dream kitchen…a test to see how our plans would stand up to baking. 

Using my Cuisinart food processor, I used sorghum flour, coconut flour, almond meal, butter, and an egg (we are getting 5-7 eggs daily now, so I am using them with abandon!).  Then, I added a bit of water with a tinge of vinegar until the dough held together.

I think I could have rolled the crust out with good results if I hadn’t been intent on finishing this for our grandboys to eat before they had to leave.  To roll it would have required chillingand I didn’t want to wait for that, so I just flattened it in the pie plate with my hands.

My Dad was a pie lover. Since I grew up in Texas, pecan pie was a constant…and a favorite of his.  Once, at a church potluck, my dad told my mother to find out what some other woman had done to that pie she brought and to “do it every time.”  Turns out the secret of this other pecan pie was a dusting of cinnamon on the crust, before pouring in the custard-like filling of a pecan pie, done Texas-style. The cinnamon provided a barrier to all the juices so that the crust didn’t get soggy as it baked.  It also had a hint of flavor that was special.  

I have loved baking pies for our entire marriage (since 1973) and have used this method in any pie I have made that has an unbaked crust with a fruit or custard filling.  It works!  If cinnamon doesn’t fit with the flavors, I just used a bit of flour of some sort to keep the bottom crust from absorbing too much liquid.

I peeled and sliced the peaches, then tossed them with a bit of sugar and some almond flour and piled them into the crust.  I had a bit of crust mixture left over, so I crumbled it over the top.

One of my favorite products from Trader Joe’s is their shelf stable whipping cream.  I try to keep it on hand for making ice cream, blending up with frozen mango for a simple, tasty treat, and, of course, for whipping. With the help of my kindergartner, we whipped up the chilled cream, adding a bit of maple syrup(1/2 tbsp), sugar (2 tsp), and vanilla (1 tsp).

With this recipe, I at least remembered to take a few photos as I was working, but I forgot the final product until the pie was half gone. Obviously, it was tasty enough for at least one person (with adult-sized hands) to help himself to more.  I’d call this a success.

I minimized the amount of sugar, used fresh and pure products, and made a tasty and guilt-free dessert. No recipe…just building on the years of experience and practice. Part of my confidence with this is that with almonds, peaches, butter, and whipping cream, what could go wrong?  Even if had not ended up looking good, it still would have tasted good!  

Gluten Free Peach Pie Recipe

1/3 cup each of sorghum, almond, coconut meal. 

½ stick of butter

1 ½ tsp sugar

½ tsp salt

Using food processor, mix until crumbly.

Add slowly, through the tube, while mixing, 1/3 cup water with a splash of vinegar and an egg. 

Don’t over mix, but let it start to stay together in a ball. Add more water if needed. The coconut flour really absorbs liquid.

Press into the pie plate. Or, chill for a few hours and roll out. Sprinkle with cinnamon.

Peel and slice peaches. Add 1 tbsp sugar and about the same amount of almond flour. (Honestly, I don’t think I would add the almond flour next time.  The peaches could have been juicier after baking and I think the almond flour held it all together a little too well.)

Bake at 350 degrees for about 45 minutes.   Serve warm with cold whipped cream. 

Enjoy!  Good and good for you!