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Gluten-Free, Dairy-Free, Egg-Free Ginger Peach Pie with Allergy-Friendly Pie Crust
This summer-fresh pie has all the juicy taste of peaches along with a zip of ginger. An ideal dessert for a barbeque or picnic.
1 double pie crust
1 teaspoon ground ginger
¼ cup maple crystals or date sugar
or granulated sugar
3 tablespoons tapioca starch/flour
- Pinch salt
1 teaspoon cinnamon
¼ cup crystallized ginger, cut into
5 cups fresh ripe peaches, sliced
1½ teaspoons vanilla
¼ cup maple syrup, for brushing crust
1. Preheat oven to 350 degrees.
2. Combine ginger, maple crystals, tapioca starch/flour, salt, cinnamon and crystallized ginger in a bowl.
3. Add sliced peaches and toss until dry ingredients are well dispersed over the peaches. Add vanilla and toss again just to coat.
4. Roll out pie crust into two 9- or 10-inch circles, according to instructions. Press bottom crust into pie pan.
5. Fill bottom crust with peach mixture and cover with second crust. Crimp edges together and slit top crust in several places for steam to vent.
6. Chill pie in the freezer for about 30 minutes before baking.
7. Bake pie in preheated oven for about 30 minutes or until it begins to turn golden. Remove pie from oven and brush crust with maple syrup.
8. Return to oven and bake an additional 15 minutes until pie is golden.
Each serving contains 423 calories, 15g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 72g carbohydrate, 8mg sodium, 3g fiber, 4g protein.
TIP Don’t like ginger? This recipe is delicious as a simple peach pie. Just leave out both the ground and crystallized ginger.
TIP If fresh peaches aren’t available, substitute an equal amount of any stone fruit or use high-quality frozen fruit instead.
Makes 1 Double Crust
This gluten-free, dairy-free, egg-free crust is light and delicious. The dough is easier to work when it's rolled out immediately so if you're making a double-crust pie, prepare the filling first before making the crust. For a one-crust pie, halve the recipe.
2 cups gluten-free High-Protein Flour Blend
or gluten-free flour blend of choice
2 teaspoons xanthan gum
- Pinch salt
2 tablespoons maple crystals or date sugar
or granulated sugar
8 tablespoons coconut oil
½ cup cold water
4 teaspoons cider vinegar
2. In a medium bowl, combine gluten-free flour, xanthan gum, salt and maple crystals. Set aside.
3. Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine.
4. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet.
5. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼-inch thickness. Work fast as dough dries out rather quickly.
6. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired, top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.
7. To precook the crust without filling, chill crust in the freezer for about 30 minutes. Preheat oven to 350 degrees. Remove crust from freezer and prick bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in preheated oven for 20 minutes or until parchment paper pulls away from crust without sticking. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.
Each serving of crust contains 279 calories, 14g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 36g carbohydrate, 7mg sodium, 2g fiber, 3g protein.
This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.
1¼ cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour