Streusel-Topped Peach Pie (gluten and dairy free)

Welp. I baked this pie in July, and here we are in mid-September and I am only now sharing it with you. It feels a little silly to post a pie-of-the-month two months late, but I’m gonna go ahead and do it. Because this pie was delicious! And maybe I’ll want to look this recipe up again next year.

A lot has happened since I baked this pie. Foremost among them is that my beautiful sister gave birth to the most amazing little girl. Meet Phinnie!

She’s only a month old but has already added so much to our lives- she’s the most peaceful, patient baby I’ve ever met. And so pretty!  She does this amazing thing when you talk to her- she opens her mouth in this big round smile, and it makes you feel like you’re the most hilarious person in the world. We are going to be very good friends indeed.

My baby George turned 1! I simultaneously can’t believe he’s already a year old and feel that life before him seems like ages ago. George is a true scientist. I know all kids are, really, but I didn’t notice it as much with Henry. George observes everything with this wonderful scrutiny. Strangers notice it too, and are forever commenting on how pensive and contemplative he looks. He will put absolutely anything in his mouth, but favors very small rocks. He also bites the tip off of a crayola marker on the daily. Even so, he eats next to nothing (besides milk). I’ve set down a meal for him three times a day, plus snacks, for the past 6 months, and the kid will only reliably eat a slice of monterrey jack cheese (in marked contrast to Henry, who now swears he hates cheese, and will only eat a quesadilla if it’s a sad cheese-less shell of itself). George climbs on everything, chases Henry everywhere, and says a few words. His favorites are Papa, Wow, Mii?? (which he says while tugging at my shirt neck) and Uh-oh, which he says anytime he drops something. He’s an undeniable delight.

My dear Henry has been a lot of fun too. He was really into maps and geopuzzles this winter, and then completely gave them up for about 6 months. Then something happened, no idea what, that reignited that spark and he’s been obsessed with all things geography for the past month or two. Our table is always covered with at least 4 of his geopuzzles. He can get upset when we have to take them apart to serve dinner, so sometimes we’ll just throw a tablecloth over his collection of assembled puzzles, or other nights we’ll convince him to take apart all but two of them, which are pushed to the far edges of the table and bookend our meal. He’s been sleeping absolutely terribly- he stays up till 11 or 12, just working in his room (his words). As I write this at 11 and he’s awake in his room surrounded by a pile of books he’s pulled off the shelf. When we ask what he’s doing he says that he’s learning to read.

Anyway, back to pie! I made this during the height of Texas peach season, and it really was a treat. It’s adapted from The New Best Recipe’s peach pie, my favorite gluten free crust recipe, and a gluten free version of the streusel topping on my favorite apple pie. All together it might have been my favorite GFDF Pie of the Month yet.

I’ve got a pie for August too, and I just made my September pie today. My goal is to rapid fire share them all with you this week, but who knows man!

Streusel-Topped Peach Pie
adapted from The New Best Recipe

For the Crust:

  • 3 cups Gluten-Free all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) Earth Balance (or butter), cold and cut into cubes
  • 1 large egg
  • 1/2 cup cold well-shaken coconut milk mixed with a teaspoon of lemon juice (or 1/2 cup buttermilk)
For the Filling:
  • 6-7 medium, ripe peaches (about 7 cups sliced)
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • pinch of cinnamon
  • pinch of freshly grated nutmeg
  • pinch salt
  • 3-5 tablespoons potato starch

For the Streusel Topping:

  • 1 cup Gluten-Free all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 stick cold unsalted earthbalance (or butter), diced small

To make the Crust:

In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed Earth Balance (or butter) and, using your fingers or a pastry knife, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg and coconut milk/lemon juice mixture. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. Shape dough into two disks and wrap in plastic wrap. Allow dough to rest in the fridge for 1 hour. Dough is easiest to roll out when it’s cold and rested.

On a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fold the excess dough under and crimp with fingers to make a finished edge. Refrigerate while you make the filling.

To make the Filling:
Preheat the oven to 425 degrees. Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water and set it on the counter near the boiling pot of water. Wash the peaches and cut a small X in the bottom of each, just through the skin if you can, not into the flesh. Drop half the peaches gently into the boiling water and let boil for a minute or two, until you see the skin around the X starting to flap around in the water. Use a metal spider or large slotted spoon to transfer the boiled peaches to the bowl of ice water to stop the cooking. Repeat the blanching process with the other half of your peaches. Peel the skin from the peaches, halve them, remove the pit, and cut each half into 4 slices.
Toss the peach slices, lemon juice, sugar, cinnamon, nutmeg, salt, and potato starch in a medium bowl.  Dump into the dough-lined pie plate and let sit while you make the streusel topping. 
To make the Streusel Topping:

Mix together the flour, sugars, and cinnamon in a medium-sized bowl. Use a pastry knife to cut in the butter until the mixture forms coarse crumbs.

Assemble and Bake the Pie:

Sprinkle the streusel evenly over the pie, covering every bit of the peach filling if possible. Put the pie on a foil-lined baking sheet (to catch any drips) and put in the 425 degree oven. Bake for 25-30, or until the crust is set and begins to brown. Reduce the oven temperature to 375 degrees and continue baking until the filling is bubbling, about 30 minutes longer.  Keep an eye on this pie though, and if the streusel topping starts to burn, loosely drape a sheet of aluminum foil over the top. Keep cooking until the juices bubble through in places. Cool the pie on a wire rack for at least 2 hours before serving.


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