Peaches and Cream Gluten and Dairy Free Pie for the win! As we head into the last couple weeks of summer, I have to squeeze in as many seasonal dishes before they’re gone forever…well, that’s a bit dramatic, until next summer. So, I had to get my peach on one last time! Enter stage right, this dairy free and gluten free delight! Perfectly tender peaches smothered in a dreamy, thick and creamy sauce. All topped off with the piece de resistance, the cinnamon sugar coating/crust.
As we reluctantly close out summer, it has me thinking of upcoming pie and baking season that is fall and then the holidays. Yeah, I said holidays in August! I’m a planner. Any who, I was on the hunt for gluten free all-purpose flour blend for pie crusts for the impending holidays… just said it again. I typically make my own blend, but I go grain free. However, I rely heavily on almond flour. Well, I would kill my nephew with an almond flour crust. He has a severe nut allergy and my niece has an intolerance. So that would really put a damper on the festivities. I looked for a nut free blend that was also dairy free and bean free. Yes, some of the blends use beans, yuck. Anyway, I found Pamela’s Gluten Free and Vegan Artesian blend and will be perfect for some of the treats this season. I also make full of gluten and full of dairy treats as well, but I am technically supposed to be 100% gluten free (doctor’s orders) …I’m about 90%. So I do make a lot of compliant treats for myself that everyone else can enjoy as well. I’m not 100% because, hey, I’m a baker and cook of the people, I don’t discriminate, I love making treats for all!
Sorry, long winded way of getting to this peaches and cream pie. It was a double win because I wanted to try the GF flour and I wanted to take advantage of peach season before it’s gone. This recipe was inspired by Rhee Drummond’s dreamy apple pie. It’s amazing and well, dreamy. She uses a crumb top and cream concoction along with the fruit. Well, I wanted that crumb topping and the creamy concoction too in this pie. However, my top is more crust than crumb due to the vegan butter spreading a bit more and I use canned coconut milk instead of heavy cream. But let me tell you, this Peaches and Cream Pie is the cat’s meow, the bee’s knees, and a peach of a pie!
The GF, vegan pie dough ready and waiting for those in season peaches and that luscious cream sauce!
Peaches and cream sauce y’all! It will thicken and encompass those peaches like a warm sweet blanket as it bakes!
Sugar cinnamon coating that turns into this amazing crust to top off the pie.
Be sure to bake on a baking sheet, there will be spillage. Use an old end of it’s life one like I did. Or be smarter than me and use tinfoil to catch all that ooze!
Told you, a really B to clean.
Mmm, all toasty and warm and cinnamony, peachy and creamy.
Tender sweet peaches pair perfectly with that coconut cream sauce. The cinnamon coating seeping down is where the term sweet dreams came from… if it wasn’t it should be. Because you will definitely be dreaming of this after you try it!
Join me this weekend in squeezing in all the summer flavors while we can and make my Peaches and Cream Pie! Soon, cooler days and fall flavors will be upon us (which is ok too) so let’s make the most of each season and summer on!!
Happy Weekending!
Diane
- For the Crust:
- Single 9" pie
- ¾ cup plus ⅔ cup Pamela's GF and Vegan AP Flour Blend
- 1½ tbsp. of coconut unsweetened yogurt
- 1½ tsp. rice vinegar
- 1 tbsp. granulated sugar
- ½ tsp. salt
- 3 tbsp. ice water ( plus 1 to 2 more if needed)
- 8 tbsp. organic nonhydrogenated vegetable shortening - well chilled and in ¼ inch pieces
- For the Filling:
- 5 medium peaches ripe but still firm peeled and sliced
- 1 cup canned coconut milk
- 1 tbsp. vanilla extract
- ½ tsp. salt
- ½ tsp. cardamom
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp. Pamela's GF Flour Blend
- For the Coating:
- 6 tbsp. vegan butter (I use Earth Balance Soy Free)
- ¾ cup Pamela's GF Flour Blend
- ½ cup brown sugar
- ½ tsp. cinnamon
- ¼ tsp. salt
- ¼ cup caramelized or regular pecans (optional, omit for nut free)
- For the Crust:
- Combine all the dry ingredients into the bowl of a food processor and pulse a few times to combine.
- In a liquid measuring cup whisk together the vinegar, ice water and coconut yogurt and set aside.
- Sprinkle the cold pieced shortening over the top of the dry ingredients in the food processor. Pulse 20 to 30 times until the shortening is incorporated and the mixture is crumbly.
- With the food processor running, pour the wet ingredients over the dry and run until a dough ball forms on the side of the food processor. If it's not coming together, add a tbsp. at a time of more ice water until the dough comes together. Dump dough onto a sheet of plastic wrap and flatten down into around a 5 inch disk. Cover tightly with the wrap and put in the fridge for 1 hour up to 2 days.
- Allow the dough to sit at room temp for about 15 minutes to make it easier to roll out. Pre-heat the oven to 375 degrees while the dough is softening.
- Roll the dough out in-between two pieces of parchment paper into around a 10 inch circle, if it cracks, no worries, piece back together. Careful not roll too thin. Spray your pie pan with non-stick spray. Carefully remove the top layer of parchment paper and gently turn out into the prepared pie dish. Again, gently press back together any tears. Press down and up the sides of the dish evenly and crimp the ends. Dock the dough by pricking it all over with a fork. Pop in the freezer for about 10 minutes.
- Parbake the crust. Line with parchment paper and fill with baking beads. Bake in the pre-heated oven for 15 minutes. Remove beads and parchment and bake for another 2 to 3 minutes. Remove and place on wire rack while you prepare the filling. I like to parbake to avoid a soggy crust with a heavier liquid filling.
- For the Top Crust:
- In the bowl of a clean food processor add all your coating ingredients and pulse to combine until the mixture comes together in clumps. You can store in fridge while you prepare the filling.
- For the Filling:
- Add your peeled and sliced peaches to a large bowl. In a separate medium sized bowl add the sugars, cardamom, salt, vanilla extract, GF flour and the canned coconut milk. Whisk to combine. Pour over prepared peaches and gently toss to coat with spoon. Pour the filling into the parbaked crust and top peaches with cinnamon sugar coating.
- Place pie dish on baking sheet lined with foil and use a pie collar or more foil to cover the edges of the crust. Lay a piece of tinfoil loosely over the pie and place in the oven on the middle rack. Bake for 1 hour then remove the foil and pie collar and allow to bake for additional 15 to 20 minutes. Watch the crust though, you don't want it to get too brown. Remove from the oven when pie is golden brown and bubbly. Allow to cool on wire rack at room temp for 15 to 25 minutes to allow the filling to set.
- Serve warm, alone or with your favorite non-dairy ice-cream. Store left overs covered in the fridge for up to 3 days.
- Enjoy!
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