Wednesday, September 5, 2012

Gluten Free Peach Pie

Hello Fall!
Spending the last 4 months in New York City, I am ashamed to say that I probably cooked twice in my closet sized kitchen! After moving home on Saturday, I immediately found the urge to begin baking again. This week begins the job hunt!! After a day filled with resumes and cover letters, I decided to reward myself (and my family) with a peach pie!
(Adapted from Roost)

For our Crust
- 1 cup cornmeal (you can also try almond flour)

- 1/2 cup of gluten free oats

- 1/4 tsp sea salt

- 1/4 tsp gluten free baking soda

- 1/4 cup of earth balance (our butter/oil of choice)

- 2 tbsp honey

- 1 tsp vanilla extract

For our Filling
- 6 medium (ontario!) peaches (pealed, pitted, and sliced)

- 1/4 cup of honey

- 2 tsp cinnamon

- 1 cup raspberries

Preheat your oven to 350F.

For the crust:  Mix the dry ingredients in a small bowl. Mix the wet ingredients in a bowl. Combine both using your hands! Lay dough on a piece of parchment paper. Then lay another piece of parchment paper on top and flatten in a round shape with a rolling pin (should be able to cover the 9-inch pie pan). Then place the dough in the fridge for about 30 minutes.

For the filling: toss all ingredients in a large bowl. Transfer filling into the pie pan. Drape the dough over top and place in oven.  Cooke for 25 min. Then place tin foil over top and place back in oven for another 10 min. Let cool for about a half hour! Note: the filling will be very juicy so it is best to serve in a bowl or over some ice cream!


-Sarah xx

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