Gluten-Free Peach Pie Recipe (Dairy-Free) (2024)

Fresh peaches combined with this perfect gluten-free pie crust make this homemade gluten-free peach pie absolutely delicious! Being gluten-free and dairy-free does not mean we have to give up the wonderful world of pies!

Growing up, I lived next door to my grandmother and she frequently made pies to serve any family members stopping by for a visit. So, I’ve always associated pies with her and the way she showed love and hospitality to her family. So let’s make some pie and spread some love!

How to Make Gluten-Free Peach Pie

Make 2 pie crusts. Arrange bottom crust into pie pan.

Mix peaches, sugar, cornstarch, lemon juice, and cinnamon together and pour this into the prepared pie crust.

Place second pie crust on top and seal the edges together. Cut a few small slices in the top crust to let steam escape while baking or cut strips with the second pie crusts to make a lattice design like in the pictures below.

How to Make Gluten-Free Pie Crust

This pie crust is very easy to make. I do use a food processor and that makes it come together very fast. If you don’t have a food processor use two forks or a pastry cutter to cut in the frozen buttery spread. If you can have dairy then go ahead and use regular butter in this recipe.

To make this pie dough start by taking 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate. Put the plate with the buttery spread on it and place it in the freezer for at least 30 minutes.

In a food processor put in the gluten-free flour mix, frozen buttery spread chunks, and salt and pulse until crumbly. Add in one tablespoon of ice water and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball.

Rolling Out Gluten-Free Pie Dough

Take the ball of pie dough and any stray pieces of dough and place them on a piece of parchment paper. Pat out into a round patty.

Place the second piece of parchment paper over the pie dough and using a rolling pin roll out to the size you need. I have a pastry mat that shows the measurements of the pie pan so that it’s easy to know how big to roll it. If you don’t have something like that simply turn your pie pan over on top to see how big you need it to be. You’ll want it a little larger than your pie pan. And even though I use a pastry mat I still put parchment paper down. Gluten-free pie dough is a bit stickier and more fragile than regular pie dough.

Placing the Pie Crust into the Pie Pan:

Carefully pull off the top parchment paper and then holding the bottom layer of parchment paper turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan. Remove the parchment paper slowly. You may need to tear it in strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smooth out.

Leave a nice amount of dough around the top edge of the pie pan but cut off any excess that is just hanging off. Save any pieces that you cut in case you need to use it to repair any areas.

Place the peach mixture in the pie crust evenly.

Make the second pie crust. Roll out the second pie crust the same as before. Place this with the parchment paper on a flat cookie sheet that will fit in your refrigerator. Put this in the refrigerator for 30 minutes.

When you are ready for the second pie dough remove it from the refrigerator. If you want to have a solid pie crust on top go ahead and place it on the pie and seal. Cut a few slits in the top to let the steam escape.

Making a Lattice Design

If you want to do a lattice design cut the dough into strips. I used a pizza cutter but if you have one of those darling pinked pastry cutters use one of those for extra beauty!

Place the strips across the pie like a basket weave. Some of my strips did break but the dough is very easy to pinch back together. Seal the edges of the pie crust and decorate the edge using your fingers or use a fork to pinch together.

Baking the Pie:

Brush a beaten egg white over the crust and sprinkle with sugar. Bake at 450° for 10 minutes and then reduce heat to 350° and bake for 40-45 more minutes.

Let it cool for a couple of hours to set up. But if you want it warm go ahead and cut into after about 30 minutes or so.

Gluten-Free and Dairy-Free Ingredients I Use:

The gluten-free flour mix that I use is Better Batter Gluten-Free Flour Mix. I’ve had the best results using this blend. If you use another 1-1 gluten-free flour mix make sure it contains xanthan gum. If not add 1/2 teaspoon xanthan gum to every cup of the mix.

For the butter, I use Smart Balance Buttery Spread or Earth Balance. Most of the time I use Smart Balance.

More Gluten-Free Desserts You’ll Love:

Gluten-Free Peach Cobbler
Grain-Free Apple Crisp
Bread Pudding with Vanilla Sauce
Easy Gluten-Free Blueberry Cobbler
Maple Brown Sugar Cookies

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