Pie. I need pie.
Usually I make little individual pies in these amazingly cute small quiche pans. I like cute food, and I find small pans really adorable. Adorable food is usually more appetizing too.
But, once in awhile I need “regular” food.
The peaches are arriving at the farmer’s market and they are delicious. Easy to peel and really juicy. Time for pie.
- 5 C peeled and sliced peaches
- 2/3 C sugar
- 1/3 C gluten free flour blend ***see note***
- 1/4 teaspoon cinnamon
- 2 1/2 C gluten free flour blend ***see note***
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 C powdered sugar
- 1 stick of butter (or replace with 1/2 C palm shortening)
- 1/2 + C cold water
Blend the crust mix in a stand mixer until it makes a nice ball. Let it rest for 20 minutes and roll it out. I baked it at 350 for about 45 minutes, it might take longer in your oven to make it golden brown and bubbly. When it’s done, it’s done. Don’t rush. This list of ingredients makes both the top and the bottom crusts for this pie with plenty leftover for “pie crust cookies”-
*Pie Crust Cookies*
My mom’s favorite thing on the planet! – roll out leftover pie crust dough, cut into triangles, prick with a fork and sprinkle cinnamon sugar all over the top. Bake. Delish.
***NOTE*** ==This is the gluten free flour blend that I use for this recipe. I mix up a giant batch of this and just keep it in a big Tupperware bin in my pantry, and use it in place of “regular flour” in some recipes. Easy Peasy. Feel free to use whatever works for you. Buy it off the shelf at the market, or mix it up in your own kitchen. I am a big fan of whatever works. This works.
- 2 cups Potato Starch
- 1/2 C Potato FLOUR (not! the same as potato starch)
- 1/2 C xanthan gum (this seems like a lot, it isn’t)
- 1/4 C unflavored gelatin (Knox is the brand I use, I just open little packets until it measures what I need)
- 8 C brown rice flour
- 2 C tapioca starch