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Grain-free Peach Pie (gluten-free & nut free)

Recipe by The Pioneer Chicks
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 1 9" pie
Author Alexa Lehr

Ingredients

Pie Crust

  • 1 grain-free pie crust

Pie Filling

  • 6-7 cups peeled, pitted, and sliced peaches approx. 6-7 ripe peaches
  • 1/4 cup cassava flour
  • 1/4 cup Bob's Red Mill tapioca flour
  • 2 T. coconut sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. sea salt

Crumble Topping

  • 1/3 cup cold organic butter sliced into T. size pieces
  • 1/4 cup cassava flour
  • 1/4 cup arrowwroot flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1 T. coconut sugar
  • 1/2 tsp. pure vanilla extract

Instructions

  • Preheat oven to 400° F. Combine all of the pie filling ingredients in a large mixing bowl. Stir and make sure all the peach slices are coated. Pour into the pie crust.
  • In a food processor, combine all of the crumble ingredients and pulse until it turns into a crumble mixture. How long you pulse the mixture will determine how big of a crumble you have. Longer pulse times make larger crumble clumps. Spread the crumble evenly over the peaches.
  • Place the pie on a baking sheet (to catch any spillage) and bake for 10 minutes.
  • Keeping the pie in the oven, reduce the temperature to 350° F and bake for another 40-45 minutes. The pie should be bubbly and the crumble should be browned.
  • Move the pie to a cooling rack. Allow the pie to cool before cutting and serving! Store leftovers in the refrigerator.