Fresh peach pie was a family tradition. I have made several attempts at a fresh peach pie that is reminds me of my childhood without all the sugar as well as having a gluten free option for my daughter.

Pie Shell

INGREDIENTS

6 oz Unsalted Irish Butter (Irish Butter has a higher fat content and is a must for this receipt)
3/4 cup Bob’s Red Mill 1 to 1 Flour
3/4 cup Namaste Flour
1/4 tsp salt
1 tsp sugar
1/3 to 1/2 cup Ice Cold Water

*For a regular pie crust, substitute 1 1/2 cups unbleached flour for the two gluten free flours. Reduce the water to 1/4 to 1/3 cups.

DIRECTIONS

Cut butter into 1/2 inch cubes and place back into refrigerator for 15 minute.

Preheat oven to 375 degrees.

In a standing mixer add dry ingredients. Run mixer for 30 seconds to combined ingredients. Slowly add in a few peices of chilled butter until coated with the flour mixture and continue the process until all of the butter is incorporated. You want the mixture should be crumbles.

Slowly pour the ice water in until the mixture starts forming a balls but not too wet. Refrigerate for 15-30 minutes.

Roll out dough on a lightly gluten free floured surface to 1/4 inch thick. Place in pie plate. Use a fork to poke small wholes around the edges and bottom.

Line pie crust with parchment paper. (Leave some overhanging the edge of the pie crust. This allows easier removal of the weights after baking.)

Add pie weights or dried beans inside the parchment paper covering to fill the crust at least 2/3’s full. (This prevents the crust from forming bubbles in the bottom and it holds the pie crust shape as the crust.

Place an oven rack in the middle of the oven. Preheat to 375 degrees.

Bake until the crust for 15-20 minutes approximately.

Remove the parchment paper and pie weights and cook for 5-10 minutes no longer looks damp under the foil and the crust edge is golden brown. Allow completely before making filling.

Pie Filling

INGREDIENTS

1 envelope Unflavored Gelatin
1/4 cup Water
1/2 cup low sugar peach jam
1 cups Boiling Water
4 – 5 cups Diced Fresh Peaches

DIRECTIONS

Boil water. Dissolve gelatin in 1/4 cup water. Stir peach jam into gelatin. Stir in 2 cup of boiling water.

Cut an X on the bottom of each peach and place in a large bowl. Pour Boiling water over peaches. Let sit for 10 minutes. Prepare a separate large bowl with water and ice. After 10 minutes move peaches into the ice water. Peel peaches and cut into bit size peices.

Pour gelatin over peaches. Spoon into pie shell. You may have left over gelatin.

Refrigerate for 2-4 hours until gelatin is set. Serve on its own, with whipping cream, or vanilla ice cream.

I grew up with several peach trees in our yard so fresh peach pie was a tradition. The one thing I didn’t like was how quickly the crust would go soggy. I also love cream cheese pies, so this is an amazing combination of both.

Pie Shell

INGREDIENTS

6 oz Unsalted Irish Butter (Irish Butter has a higher fat content and is a must for this receipt)
1/2 cup King Arthurs Gluten Free Flour
1/2 cup Bob’s Red Mill 1 to 1 Flour
1/2 cup Namaste Flour
1/4 tsp salt
1 tsp sugar
1/4 to 1/3 cup Ice Cold Water

DIRECTIONS

Cut butter into 1/2 inch cubes and place back into refrigerator for 15 minute.

Preheat oven to 375 degrees.

In a standing mixer add dry ingredients. Run mixer for 30 seconds to combined ingredients. Slowly add in a few peices of chilled butter until coated with the flour mixture and continue the process until all of the butter is incorporated. You want the mixture should be crumbles.

Slowly pour the ice water in until the mixture starts forming a balls but not too wet. Refrigerate for 15-30 minutes.

Roll out dough on a lightly gluten free floured surface to 1/4 inch thick. Place in pie plate. Use a fork to poke small wholes around the edges and bottom.

Line pie crust with parchment paper. (Leave some overhanging the edge of the pie crust. This allows easier removal of the weights after baking.)

Add pie weights or dried beans inside the parchment paper covering to fill the crust at least 2/3’s full. (This prevents the crust from forming bubbles in the bottom and it holds the pie crust shape as the crust.

Place an oven rack in the middle of the oven. Preheat to 375 degrees.

Bake until the crust for 15-20 minutes approximately.

Remove the parchment paper and pie weights and cook for 5-10 minutes no longer looks damp under the foil and the crust edge is golden brown. Allow completely before making filling.

Pie Filling

INGREDIENTS

8 oz Softened Cream Cheese
2 – 4 T Honey (depending on how sweet you want it.)
4 1/2 cups Diced Fresh Peaches
1 envelope Unflavored Gelatin
1/4 cup Water
1 tsp Lemon Juice
1/2 cup Boiling Water

DIRECTIONS

Combined cream cheese and honey until smooth. Spread on the bottom and sides of the crust. Refrigerate with preparing the peaches.

Cut an X on the bottom of each peach and place in a large bowl. Pour Boiling water over peaches. Let sit for 10 minutes. Prepare a separate large bowl with water and ice. After 10 minutes move peaches into the ice water.

Peel and dice peaches. Place 1/2 cup in a separate bowl.

Boil water. Dissolve gelatin in 1/4 cup water, and lemon juice. Stir in 1/2 cup of boiling water. Slowly pour over 1 1/2 cup peaches and while pureeing with a emersion blender.

Add remaining peaches in to the puree. Carefully spoon into the chilled pie shell. Pour any remaining liquid into the pie shell. Chill for 2 hours prior to eating.