By Karen Robertson

Peach Pie

MAKES ONE 9½-INCH PIE

Here’s a scrumptious way to enjoy ripe peaches.

¾ cup sugar
¼ cup gluten-free flour blend
6 cups fresh peaches, peeled, pitted and sliced ¼-inch thick
1 teaspoon almond extract
2 tablespoons unsalted butter or dairy-free alternative, melted
2 pie crusts, one partially baked

1. Preheat oven to 325 degrees.

2. In a small bowl, combine sugar and flour, mixing until a uniform color.

3. Place peaches into a large mixing bowl and drizzle almond extract over them. Sprinkle sugar mixture over peaches and mix gently until evenly coated.

4. Mound peaches into a partially baked bottom crust. Drizzle butter over fruit.

5. Top filling with second pie crust and crimp edges to seal.

6. Brush top crust with egg wash. Or brush with high-protein milk of choice and sprinkle with sugar.

7. Bake pie in preheated oven for one hour or until fruit is tender and crust is golden brown. If pie needs to bake longer, cover it lightly with foil to prevent over-browning.

Makes 10 slices. Each serving contains 433 calories, 21g total fat, 12g saturated fat, 0g trans fat, 115mg cholesterol, 196mg sodium, 57g carbohydrate, 4g fiber, 7g protein.

 

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Gluten-Free Pie Crust

MAKES TWO 9½-INCH CRUSTS

This recipe, inspired by chef Rebecca Reilly, contains millet flour, a highly nutritious flour that complements oat flour and the multi-blend mix. This flakey crust is indistinguishable from a wheat-based crust.

1⅛ cups Gluten-Free Multi-Blend Flour Mix
⅔ cup finely ground gluten-free rolled oats
¾ cup + 1½ tablespoons millet flour
1½ teaspoons xanthan gum
¾ teaspoon salt
1½ tablespoons sugar (omit for savory recipes, like quiche)
13½ tablespoons cold unsalted butter, cut into
½ tablespoon pieces
1 jumbo egg + one large egg, lightly beaten
2¼ tablespoons cider vinegar or gluten-free sour cream
Egg Wash for Top Crust
1 egg yolk
1 teaspoon milk

1. In the bowl of a stand mixer using the paddle attachment, combine dry ingredients. Turn mixer off.

2. Add cold butter in ½ tablespoon increments and blend on low speed. When butter is incorporated and butter pieces are the size of peas, gradually add eggs and cider vinegar until a soft dough forms. Stop the mixer and feel the dough. If it’s too sticky, add more flour, a tablespoon at a time, mixing after each addition until you have a soft dough.

3. Follow instructions, for rolling out the dough and baking the crust.

 

Multi-Blend Flour Mix

MAKES 4¼ CUPS
This all-purpose blend can be tripled.

2¼ cups brown rice flour
¼ cup potato starch (not potato flour)
⅔ cup tapioca starch/flour
¾ cup sweet rice flour
⅓ cup cornstarch or sweet rice flour or potato starch

Combine ingredients thoroughly. Store in a tightly covered container in the refrigerator.

 

Read More on These Topics

• Celiac/Gluten Free
• Dessert