Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
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Peaches swimming in the most sweet, knock-your-socks-off syrup, all sitting on top of a shortbread crust. The end of summer never tasted so good! This Allergy-friendly Peach Pie is free of: wheat, dairy, egg, soy, peanut & tree nuts. It’s gluten-free and top-8-free too!
Has anyone else been DYING for peach season to come around? I have been waiting for that familiar smell when I walk by them in the store telling me from their sweet perfume that they are ready. Peach season here in Utah is like August-September and I have been heavily anticipating it.
Peaches are good in about anything. Even plain–but I have been seriously salivating thinking of making a peach pie all summer. The time had finally come and it did not disappoint.
Let me clarify though, I’ve never been a huge fruit pie person. Weird–I know. If I’m going to have pie, I want it to be like a chocolate pie. Why? Because chocolate pie is consistent. I hate getting a cherry, peach, raspberry–or whatever fruit and finding that the center just isn’t that sweet. The berries weren’t perfectly ripe and I’m left disappointed. I hate that.
I think I found a way around it. My trick that you’ll see involves jello. And, this way, if your peaches aren’t celestially sweet in and of themselves, this little recipe hack helps your filling make up for any tartness and the pie still tastes AMAZING. I ended up not needing all of the filling, and I was legit eating the leftover syrup with a spoon. Is that bad? Haha.
It’s crazy to think just 2 Tablespoons of peach jello make that big of a difference, but it does! The filling is crazy good and is bursting with peach flavor. Best pie trick I’ve ever learned!
Another thing I love about this allergy-friendly peach pie is that it uses shortbread crust. I like a thicker crust I can really sink my teeth into. Sometimes I tire of the thinner, traditional pastry crust. Plus, this requires no rolling out and chilling. Double win! Because when I want peach pie, dang it, I want peach pie–and the sooner the better! I’d already been waiting all summer. I didn’t want to wait any longer
So, before the peaches all go out of season, grab just 3 or 4 and get to making this peach pie. We had it yesterday for Labor Day, after a baseball game and I felt so American. God bless America! And thank goodness for 3-day weekends and pie. Life was good yesterday!
DO I HAVE OTHER ALLERGY FRIENDLY PIES?
Yes I do! Whether you want some fruit pies for the summer, or you’re here during the Thanksgiving holiday, I have some great options for you. I think you’ll love these as well:
- Allergy Friendly Triple Chocolate Pie
- Allergy Friendly Pumpkin Mousse
- Allergy Friendly No Bake Strawberry Jello Pie
- Allergy Friendly Frozen Raspberry Pie
- Allergy Friendly Lemon Cream Pie Bars
- Allergy Friendly Vegan Cherry Cobbler
- Allergy Friendly Strawberry Chocolate Galette
- Allergy Friendly Pumpkin Crumble Pie
- Allergy Friendly Faux Pecan Pie
- Allergy Friendly Peppermint Pie
If you can have nuts, check out this Gluten Free Chocolate Pecan Tart by fellow blogger, Salted Plains.
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- SHORTBREAD CRUST:
- 1 and 1/2 cups gluten-free flour
- 1/4 cup powdered sugar
- 3/4 teaspoon xanthan gum
- 1/8 teaspoon salt
- 10 Tablespoons dairy-free, soy-free vegetable shortening
- 2 Tablespoons rice milk
- PEACH FILLING:
- 1 cup water
- 1 cup sugar
- 3 Tablespoons cornstarch (If can’t do corn–you can do arrowroot powder
- 1 and 1/2 Tablespoons water
- 1 and 1/2 Tablespoons peach Jello
- 1/8 teaspoon salt
- 1 Tablespoon vegan butter
- 1 Teaspoon vanilla
- 3-4 medium peaches, peeled and sliced
- For the crust, place the dry ingredients in a stand mixer with the paddle attachment. Stir it for one minute to incorporate them all. Next, add your shortening and rice milk and stir until everything is mixed. Press into a greased tart pan with wet hands so the dough doesn’t stick. Bake 350 for 15-20 minutes. It will not brown much, so be sure to watch it closely. Allow the crust to cool.
- While the crust is cooling, make the syrup.
- Boil the water and sugar over medium heat in a saucepan.
- In a small bowl, whisk together the water and cornstarch. Add the mixture to the boiling sugar water and stir until it’s thickened. Take it off the heat and add the jello powder, salt, vegan butter and vanilla. Whisk until the butter is melted and everything is incorporated. Add the sliced peaches and stir to coat. You can add more or less peach slices as you like. Pour the mixture into the cooled crust.
- Place the entire thing in the fridge until the filling has set, 3-4 hours, or overnight.
- Serve plain, or with store-bought, or homemade coconut whipped cream. Refrigerate any leftovers when you’re done serving. The pie will keep for about 24 hours, but the crust will start to get soggy after that.
If you’d like to make this vegan, simply omit the peach jello. The filling will be less “peachy” but will still structurally work and be sweet from the sugar.
Crust adapted from Cybele Pascal’s “The Allergen-Free Baker’s Handbook” and filling adapted from Oh Sweet Basil
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for other summer desserts? Try these other favorites:
Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Frozen Raspberry Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)
Vegan Strawberry Pie Pops (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)