Peach Pie with Gluten Free Crust - The Best End of Summer Dessert!
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 lbs Fresh Peaches
  • 1 Tablespoon of Cinnamon
  • 1 Lemon
  • 2 Tablespoons Granulated Sugar
  • 3 Tablespoons Corn Starch
  • ¼ teaspoon Almond Extract
  • 1 teaspoon Vanilla
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and slice all the peaches in approximately ¼" thick slices. (***Note: many times blanching the peaches for approximately one minute in boiling water will make the skins amazingly easy to get off.)
  3. Mix all the ingredients in a large bowl with the sliced peaches.
  4. Fill the rolled out crust and top with the second crust in any design you'd like.
  5. Cover the crust with a silicone baking shield and bake for approximately 45 minutes and check it and remove the shield. (It's up to you whether you cover the crust at the beginning or the end. Sometimes I find the crust should be covered on GF crusts later so it can firm up first.)
  6. Continue checking it and take it out only when the crust reaches the perfect golden color and the peaches are consistently bubbling. (This will probably be about an hour and a half.)
  7. Remove and let cool completely before serving.
Recipe by at https://www.thehungrydater.com/peach-pie/