Peach pie is my new favorite pie. It’s WAYYY easier than you think and so good (even though mine didn’t turn out the prettiest). Also, after reading through recipes, blogs, and baking lots of pies — I did not see a huge difference between baking with fresh or frozen peaches. I know, it sounds crazy. But yes, you can make AMAZING homemade gluten free peach pie with frozen peaches and frozen pre-made gluten free crust. It’s the ULTIMATE gluten free homemade baking hack.

Peach Filling:

Ingredients for peach filling:

• about 3 pounds of frozen sliced peaches (depends on how big the crust is)

• 1/4 cup sugar

• 1/4 cup light brown sugar

• about 1/16 tsp cinnamon

• a few shakes of nutmeg

• 1/8 tsp salt

• 3 Tbsp cornstarch

• 1 tbsp fresh lemon juice (squeeze about 1/2 a regular lemon)

Ingredients for gluten free crust:

• Pre-made gluten free frozen pie crust, I used the Wholly Wholesome Gluten Free Pie Crust (find GF frozen pie crusts at Sprouts, Whole Foods, or other grocers). You’ll need 2 pie crusts to have one on the bottom and to have a crust covering the top. Typically they come in packs of 2.

Steps to make apple filling:

• Mix all the dry ingredients together in a bowl.

• Defrost your frozen peaches.

• Add the defrosted peaches into the bowl with all the dry ingredients, add the lemon juice and mix together. The dry ingredients should take in the water from the peaches and form a glaze/syrup around the peaches.

• For a crispy buttery crust, add a few thin slices of butter on your frozen gluten free pie crust and pop in the oven at 400 degrees for 3 minutes.

• Then, pour in the peaches and glaze into the crust that just came out of the oven. Take your second pie crust from the freezer (don’t defrost it - it gets really sticky if you do). Flip the pie crust upside down on top of the warm crust filled with your peach filling and place the crust on top of the pie. This is the most difficult part (!) If you’re having trouble getting the top crust to come off, you can try to peel it off the edges of the crust, or try (carefully) puncturing a hole with a knife in the middle of the bottom of the pie crust in the aluminum pan and pull it off. Sometimes I have to be creative and add cookie-cutter like designs of crust on top — I’m not a latticework expert, but I’m working on it. Don’t worry - it will still taste delicious!

Bake the Pie:

I recommend that you place the pie on a cookie sheet with a lip (so it doesn’t spill and cover the bottom of your oven). Place the pie in the oven at 400 degrees for 20 minutes, then 375 degrees for 30-40 minutes. Take it out when the top of the crust is lightly brown.

Enjoy!

Comment below with your baking adventures, questions, and pie favorites.