There can never be too many peaches in my kitchen during July and August. I’d say about a quarter of the cash I bring to the farmer’s market goes into the hands of the organic peach guy. Here’s a little something I threw together with a few of them this week.
Peach Pie with Crumble Topping and Flaky Almondy Crust:
The Crust:
3/4 cup brown rice flour
1/2 cup almond flour (I used Bob’s Redmill)
2 tbs tapioca starch
2tbs potato starch (not potato flour)
2 tbs sorghum flour
10 tbs unsalted cold butter
1 egg
1 tbs apple cider vinegar
2 tbs sugar
1 tsp salt
In a large bowl, whisk together dry ingredients (flours, sugar and salt). Chop cold butter on a cutting board and add to dry ingredients, incorporating it in with a pastry cutter or your hands until dough becomes more uniform and butter chunks are no larger than the size of peas. Form a well in the mixture, crack the egg inside and drizzle in the cider vinegar. Stir clockwise with a fork starting in the center and working your way out, mixing until dough forms a soft ball (you may need to use your hands for this too). Place the ball in a layer of parchment paper and flatten it out a bit. Stick it in the fridge for 1 hr- overnight before rolling out. When ready to roll out: remove from fridge and let rest a few minutes. Flour the counter and your rolling pin. Carefully roll out crust and place into greased pie dish. Don’t feel bad if the crust doesn’t land in the pie dish in one piece (there’s no gluten gluing the thing together), sometimes it works beautifully, others it takes some piecing together once in the pie dish, result of finished pie will be exactly the same.
The Pie filling:
4 or 5 ripe organic peaches, sliced & chopped (some people like to peal their peaches, I prefer not to).
a handful or 2 of organic blueberries (you could play around with other in season fruits)
3/4 cup sugar
1 teaspoon cinnamon
3 tbs brown rice flour
1 tbs tapioca starch
Whisk flours, sugar, and cinnamon together and set aside. Combine chopped peaches and blueberries in large bowl, stir in dry ingredients. Pour into prepared pie crust.
Crumble topping:
1/2 cup almond flour (Bob’s Redmill)
1/2 cup brown rice flour
1/2 cup brown sugar
1/2 stick of butter, melted
a handful of oats (I used Bob’s Redmill GF oats)
2 tsp cinnamon
1 pinch of salt
Combine dry ingredients, mix in melted butter and stir until crumbly texture is formed. Sprinkle over pie filling.
Preheat oven to 400 degrees and bake pie approximately 35-40 minutes (until peach filling bubbles up and crust browns). If crust or topping browns too quickly, cover with foil.
Let cool a few minutes and serve with vanilla ice cream.
