Gluten Free Sour Cream Peach Pie

Sometimes the dead of winter has me wishing for summer.
And thinking of summer it makes me think of this delicious peach pie!

Now, this recipe won a lot of money in a contest, $2,500 to be exact.

So you know it has to be good.

Sherrel Dikes made up and submitted this recipe to the Great American Pie Show and was featured in the Taste of Home Magazine.

(That's how I got the recipe, and you can find the other winners on-line).

It originally was not GF, but with a little modifying we reap the benefits.

The thing I love about this pie is the crunchy top and the creamy middle.

And the sweet peaches of course.

And if you're hankering for a slice today, make with frozen peaches that have been thawed.

Not quite as good, but it'll get you through til next fall.

Here's a quick guide for peeling the peaches.  Makes it super easy:

Blanch the peaches. Bring a pot of water to boil. Add peaches (Be sure that the peaches are covered with water).  Boil for exactly 1 minute.  Do not over cook.  You only want the outside to be cooked, not the entire peach, it would result in a mushy mess, and that would be a sad ending to the beautiful cobbler.

When peaches have boiled for only 1 minute, drain peaches and place in a bowl of ice water for 1 minute.  This will stop the peaches from cooking.  Then just pinch the skin of peach with your fingers and the skin should just peel off.  Make it your personal goal to get the skin off in one piece, a fun game to keep things interesting.

Gluten Free Sour Cream Peach Pie
by Sherrell Dikes

1 Gluten Free Pie Crust
4 cups sliced, peeled peaches
2 T. peach or apricot preserves
1 cup sugar
1 cup sour cream
3 egg yolks
1/4 cup GF mix (straight rice flour is too grainy)
1 t. vanilla extract

Topping:
1/2 cup GF mix (or rice flour)
1/2 cup packed brown sugar
1/4 cup sugar
1 t. ground cinnamon
3 T. pecans (I've never used because I have picky dessert eaters around here, but I think the pecans would make it delicious!)
1/4 cup cold butter

Line a 9-in. pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves.  Transfer to pastry.  In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla.  Pour over peaches.
Bake at 425 for 30 minutes.  Meanwhile, in a small bowl, combine the flour, sugars, pecans (if using) and cinnamon.  Cut in butter until crumbly; sprinkle over pie.  Cover edges of crust to prevent overbrowning.

Bake for 15-20 minutes or until a knife in the center comes out clean and topping is golden brown.  Cool on a wire rack for 1 hour.  Then refrigerate.  Serve when well chilled.

Gluten Free Peach Cobbler

You know the sweet taste of late summer peaches

with a warm biscuit topping

and a scoop of cool vanilla ice cream?

Yep, you know it.

Gluten Free Peach Cobbler.

One of my favorite desserts.

I think that this would work with any fruit, or combination of fruits, but with peach season here it's hard to pass the beauties at the grocery store.

Do not get this confused with a "crisp".

This cobbler definitely has a soft topping, nothing crunchy here.

You can use Gluten Free Bisquick instead of making everything from scratch.  I prefer the scratch method, but it's up to you.

Happy summer!

See the melty ice cream?  

It makes the cobbler delicious!

Gluten Free Peach Cobbler

6 fresh peaches

1 T. cornstarch or arrowroot flour

1/2 t. cinnamon

Dash of nutmeg

1/2 cup sugar

1/2 t. lemon juice

Topping:

1 1/2  cups GF Mix

2 t. xanthan gum

1/3 cup sugar

2 t. baking powder

3/4 t. salt

(If using the Gluten Free Bisquick, only use 1 1/2 cups mix plus 1/3 cup sugar.  You don't have to add the xanthan gum, baking powder or salt.  Hence, the beauty of the mix.)

4 1/2 T. shortening 

3/4 cup milk

Preheat the oven to 350 degrees.

Blanch the peaches. Bring a pot of water to boil. Add peaches (Be sure that the peaches are covered with water).  Boil for exactly 1 minute.  Do not over cook.  You only want the outside to be cooked, not the entire peach, it would result in a mushy mess, and that would be a sad ending to the beautiful cobbler.

When peaches have boiled for only 1 minute, drain peaches and place in a bowl of ice water for 1 minute.  This will stop the peaches from cooking.  Then just pinch the skin of peach with your fingers and the skin should just peel off.  Make it your personal goal to get the skin off in one piece, a fun game to keep things interesting.

When peaches have been blanched and peeled, cut into chunks.  Not too small, they will shrink when cooked.

In a medium saucepan, mix the peaches, cornstarch, cinnamon, nutmeg, and sugar together.  Over medium heat bring to a boil, stirring constantly until thick.  Boil for 1 minute. (A good tip to remember:  Everything in this recipe is for one minute.  Except the baking time, darn.)

Pour the peach mixture into a greased 8x8 pan.

In your food processor (or you can mix by hand) mix together the flour, xanthan gum, sugar, baking powder, and salt.  

Add in the shortening and process until the shortening is pea-sized balls.  (Without a food processor?  Use a fork or cut the shortening with 2 knives.)

Add the milk and process until moist.

Then using 2 spoons, drop dough balls all over the peaches until the top is covered.  

I like starting in the middle and working my way out.  

(The dough balls don't have to be uniform, don't spend too much time on this step).

Bake at 350 for 25 minutes or until the peaches are bubbly and the top is golden.  Remove from oven and let stand 5 minutes to thicken.  (Good luck, that step is hard.)

During those 5 minutes of waiting, get out the vanilla ice cream to soften.  Serve cobbler in heaping scoops with a BIG dollop of ice cream.  Let it melt all over the hot peaches for one minute and then devour.  

Also try:

Gluten Free Blueberry Dream Pie