Gluten-free Peach and Blueberry Pie
Just in case you’re looking for an excuse to consumer obscene amounts of whipped cream or French Vanilla Ice Cream… just in case. Here we are!
The days are long and warming and I’m pretty sure I can smell peaches and berries in the air. It’s intoxicating and has me daydreaming about fruit pie combinations while lingering in the produce section at the grocery.
Today we peach and blueberry. Soon I’m thinking a strawberry raspberry pie is in order. Don’t even get me started on apricots.
It’s about to be a great summer!
You know how I feel about pie crust. I’ve never been shy about coaxing large amounts of butter into perfectly flakey pie crusts.
Sidenote: Five Tips For The Best All-Butter Pie Crust From Scratch.
This version of pie perfection is made with gluten-free flour. I love the King Arthur Flour variety and the only amendment I made was to add an egg yolk to the buttermilk. The yolk helps with binding the crust but let me be honest, the crust was still a bit crumbly.
Here’s the nitty gritty.
Our gluten-free flour blend is tossed together with sugar, salt, and loads of cold butter. Some butter will be in chunks the size of peas, other butter bits will be more broken down into the almost-pie-dough dough.
Buttermilk and an egg yolk are added to the flour mixture and the whole shebang gets a good toss. Try to moisten all of the flour. We’ll need all of that cohesion during rolling.
The dough is dumped onto a clean counter, shaggy and all, and kneaded into two disks.
I found that these gluten-free pie disks needed a bit more needed than their gluten-full counterparts. It worked best to really press all of the loose flour ends into the disk, also working the butter and the buttermilk together. Get in there and make sure it all sticks.
After kneading, the dough needs an hour of rest in the refrigerator. Just enough to chill the butter and redistribute the moisture. If you’re refrigerating your pie dough overnight, allow it to rest at room temperature for 20 minutes before rolling out.
Rolling out this gluten-free crust took a little more tender loving care. The dough is a bit more cracky, cranky, and crumbly so I let it rest at room temperature for a few minutes, kneaded it into a more cohesive disk, then rolled gently on a well-floured surface.
It also helps to move the dough around the floured counter as it increases in size. This will ensure that the dough isn’t secretly sticking to the counter in certain spots.
Aren’t you happy to see another peach season?
Peaches, ripe and ready! Mixed with fresh blueberries because that seemed like a really great idea.
Spices? You know it: ground cinnamon, nutmeg, a few dashes of dried ginger, and how about a sprinkling of coriander too.
Tossed with sugar, spices, some of our gluten-free flour, cornstarch, and lemon juice.
The peaches will start to release some of their tasty juices… exactly what we want to happen.
Into the bottom pie crust! Fruit, juices, everything!
Top crust, placed properly and crimped.
The crust is brushed lightly with a beaten egg to encourage browning and sprinkled with granulated sugar to ensure irresistibility.
Flakey and browned to just lovely. This pie is juicy and summery. It makes no apologies for oozing summer fruit goodness all over your plate.
Best served with whipped cream and an enthusiastic spirit.
Gluten-free Peach and Blueberry Pie 2015-05-28 15:19:34 Serves 8
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1 hr 30 min
1 hr 30 min
For the Crust
For the Filling
To make the crust
By Joy the Baker Joy the Baker http://joythebaker.com/
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