Gluten Free Honey Peach Pie
Indulge in the naturally sweet, summery flavors of this **Gluten-Free Honey Peach Pie**, a dessert that’s as wholesome as it is irresistible. With a flaky, golden gluten-free crust and a luscious filling of ripe peaches, honey, and a kiss of cinnamon, this pie offers a fresh, refined twist on a classic favorite. The use of honey as a natural sweetener enhances the peaches’ natural juiciness, while a touch of lemon juice and vanilla adds depth to every bite. Whether you opt for a decorative lattice crust or a traditional top, the buttery, flaky finish is brushed with an egg wash and a sprinkle of sugar for a perfectly caramelized touch. Easy to prepare with pre-made or homemade crust, this pie is perfect for summer gatherings, holiday tables, or simply treating yourself. Serve it warm or at room temperature with a dollop of whipped cream or vanilla ice cream for a show-stopping dessert everyone will adore!
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Recipe Information
Ingredients
- 1 pre-made crust or homemade Gluten-free pie crust
- 6 medium-sized, ripe Peaches
- 0.5 cup Honey
- 1 tablespoon Lemon juice
- 3 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 tablespoons, cubed and chilled Butter
- 1 large (for egg wash) Egg
- 1 tablespoon (for egg wash) Water
- 2 teaspoons (optional, for sprinkling) Sugar
Instructions
Preheat your oven to 375°F (190°C).
If using a homemade gluten-free pie crust, prepare the dough and chill it in the fridge for at least 30 minutes. If using a pre-made crust, ensure it is thawed and ready to use.
Wash the peaches thoroughly, then peel, pit, and slice them into 1/4-inch thick wedges.
In a large mixing bowl, combine the sliced peaches, honey, lemon juice, cornstarch, cinnamon, and vanilla extract. Stir gently until the peaches are evenly coated.
Roll out one portion of your pie crust on a lightly floured surface (using gluten-free flour) to fit a 9-inch pie dish. Carefully transfer the crust into the dish, pressing it gently into the bottom and sides.
Pour the peach mixture into the prepared pie crust, spreading it evenly.
Dot the peach filling with the cubed butter, distributing it across the surface.
Roll out the second portion of the pie crust for the top layer. You can either cover the pie completely and cut slits for ventilation or create a lattice pattern for a decorative finish.
Seal the edges of the crust by pinching or crimping them together. Trim any excess dough around the edges.
In a small bowl, whisk the egg with 1 tablespoon of water to make the egg wash. Brush the top crust with the egg wash and sprinkle with sugar, if desired.
Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the crust is golden brown and the peach filling is bubbly.
If the edges of the crust brown too quickly, cover them with aluminum foil partway through baking.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Serve the pie warm or at room temperature. Pair it with a scoop of vanilla ice cream or whipped cream for an extra treat!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 190.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
