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 Sour Cream Lemon Pie

The holidays just scream "pie" to me!

And speaking of holidays, our Christmas Traditions Series is taking off!

As of tomorrow we are booked with guest blogger until after Christmas!

This is seriously awesome. 

I would love to do an individual introduction for each of my posters, but there's no time and I don't want to take away from all the fun things they are going to post!

Just know that each poster is a sister, cousin, or friend who I love and who have had some influence in my life.  

Check out my facebook page for a more detailed intro to the blogger of the day.  

Back to the pie.

I love pie all the time, but it seems like more pie gets consumed now than any other time of the year.  

This lemon pie has a wonderful flavor that it's good during the heat of the summer and a good palate cleanser during the rich holiday seasons.  In fact we made this lemon pie for Thanksgiving and it was heavenly.  

For some reason, whenever I make this pie I think of my mom and sister Nancy.  (Yes the one who posted the great Wassail recipe a few days ago.) I think it's because it's their favorite.

You can make this pie with a Chex cereal crust or a pastry crust.  Both turn out delightful.

Gluten Free Sour Cream Lemon Pie

1 baked pie crust, Chex cereal crust or a pastry crust

1 cup sugar

3 1/2 T. cornstarch

1 T. lemon rind, finely grated

1/2 c. lemon juice

3 egg yolks, slightly beaten

1 cup milk

1/4 cup butter

1 cup sour cream

1 cup heavy whipping cream, whipped and sweetened with powdered sugar

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in a heavy saucepan, cook over medium heat until thick.  Stir in butter and cool mixture to room temperature.  Stir in sour cream and pour filling into pie shell.  Cover with whipped cream.  Refrigerate for at least 4 hours, better if overnight. 

Gluten Free Pumpkin Pie

I think that it's only fitting to start Pumpkin Week with my favorite pumpkin recipe:

Pumpkin Pie!

I seriously can't get enough, and not just around the holidays either.  I crave it during the summer and have made it once during the sweltering heat of August with a can of pumpkin that managed to get saved all those months.

The first thing is to start with a good crust.  

I have heard the store bought GF crust from Whole Foods is good.  I also like the Gluten Free Pantry's Perfect Pie Crust.  

But nothing beats home made.

The second is the actual filling.  

It's got to be good and pumpkin-y.

To let you in on a secret, the best, best pumpkin pie I have ever had is just using the recipe on the Libby's Pumpkin can.  

Sounds weird, I know, but it's the best.  

So buy a can of naturally gluten-free Libby's Pumpkin (not, I mean absolutely not get the Pumpkin Pie Mix, from the can.  It's full of HFCS, and other weird ingredients, just get the plain ol pumpkin), and make yourself, and your guests the best pumpkin pie ever.

They will not know it's gluten free, unless you tell them.

But it's a secret we can keep to ourselves, right.

Gluten Free Pie Crust

(This has been posted before, it's just a little reminder)

1 cup rice flour

3/4 cup tapioca flour

3/4 cup cornstarch

1 rounded t. xanthan gum

3/4 t. salt

1 T. sugar

3/4 cup shortening (or for a more flaky crust, 6 T. shortening and 6 T. butter)

1 egg, lightly beaten

1 T. vinegar

2-3 T. ice water

In a food processor, mix together the flours, cornstarch, xanthan gum, salt, and sugar. Add in the shortening. Process until shortening is in small pieces. Add in the eggs and vinegar. Process and while processing add in cold water a T. at a time until pastry holds together and forms a ball.

Form two balls and place in a bowl; cover and refrigerate for 30 minutes. You can roll the pastry or piece into a pie tin.

Bake at 450 for 10 minutes, or follow pie recipes instructions.

Then to fill the pie, get your can of Libby's, but if you don't have one here's the recipe:

Libby's Famous Pumpkin Pie

(makes one 9in pie)

3/4 cup sugar

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

2 large eggs

1 can or 15 oz. canned pumpkin

1 can (12 oz) evaporated milk

1 unbaked 9-inch pie shell

Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.  Beat eggs in a large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell.

Bake in a preheated 425 oven for 15 minutes.  Reduce temperature to 350 and bake 40-50 minutes or until knife inserted near the center comes out clean.  Cool on a wire rack for 2 hours.  Serve immediately or refrigerate.

Serve with whipped cream.

Enjoy!

Gluten Free Apple Pie

What a perfect day to share a no-fail, super delicious apple pie recipe.

Happy 4th of July and Happy Birthday America.

Now, you can make your pie and watch some baseball,

and feel really American.

I love today.

My sister in law gave me this recipe, and it's always getting great complements.

Thanks Pam!

Also, with the apples you must use half Granny Smith and the other half Breaburn.
Granny Smith because they hold their shape when baked, soak up spices (cinnamon/nutmeg) really well,  and the moisture content combined with the sugar makes a sweet apple-y syrup inside the pie.
Braeburn because they hold their shape really well when baked, and don't become mealy in the pie.
Don't use Red Delicious, are not good!
And now you know...

Gluten Free Apple Pie

1/2 cup heavy cream
1 cup sugar
2 T. quick-cooking tapioca
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
2 t. lemon juice
5 cups peeled and sliced apples
Gluten Free Pie Crust
2 T. butter
milk
cinnamon-sugar

Combine the cream, sugar, tapioca, salt, spices, and lemon juice in a large bowl.  Prepare apples and fold into mixture.  Let sit while preparing pastry.  Spoon half the apple mixture into pastry-lined pie plate.  Dot with the 2 T. butter and add the remaining apples.
Cover with top crust; adjust, flute, and seal edges.  Cut 5-6 1/2 inch slits in the top crust.  Brush with milk and sprinkle with cinnamon-sugar.
Bake at 400 for 50-60 minutes or until apples are tender and crust is golden brown.
If edges are looking too brown, cover with foil and continue baking.

Also try:
Gluten Free Strawberries and Cream Pie

Strawberries & Cream Pie

I've been a little obsessed with making pie.

I love pie.

I love the crust and the fruity middle, the flavors that melt in your mouth.

Anyways.

Here's another pie recipe.

Paul said he liked this one better than the Blueberry Dream made a few weeks ago. I think I might have to agree.

This is so easy, a no-bake pie and is so good. If you don't want to make a graham cracker crust you can also use the Chex cereal crust, Pamela's shortbread cookies in place of the grahams, or there's a chocolate shell on the bottom that I think could take the place of a crust.

Yum.

Strawberries & Cream Pie

1 cup (6oz) semisweet chocolate chips, divided

3 t. shortening, divided

1 graham cracker crust

1 8oz package cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 t. vanilla

1 8oz carton Cool Whip

2 cups fresh strawberries, halved

1/2 cup seedless strawberry jam

In the microwave, melt 3/4 cup chocolate chips and 2 t. shortening; stir until smooth. Brush over crust. Refrigerate until firm.

In a small bowl, beat the cream cheese, sugar, sour cream, and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Refrigerate for 1 hour.

Arrange strawberries over pie. In the microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

Graham Cracker Pie Crust

I found this recipe on Cooks.com and just substituted in GF graham crackers made by Kinnicnick. It turned out pretty good, for me it was a little salty, but everyone else really liked it.

Graham Cracker Pie Crust

1 1/4 cup graham crackers, crushed

2 T. sugar

1/2 t. salt

6 T. butter, melted

Mix together and press into a 9in pie pan. Chill 1 hour before filling or bake at 375 for 7 mins. for a more crunchy crust.

Cool before filling.

Blueberry Dream Pie

Blueberry Dream Pie tastes as good as a dream.

But it's real.

It's delicious.

It's fruity.

And it's very cute:

I'm sorry to be posting this recipe at the end of blueberry season, hopefully you can still find some fresh ones, but if not, I'm sure frozen ones will taste just as good.

I thought there would be more of a creamy layer, but the cream cheese mixes into the blueberries making a delicious filling.

I used a cookie cutter to make the cute flower designs. The recipe suggests using stars for 4th of July, hearts on Valentine's Day, and leaves for the fall...the options are endless.

Blueberry Dream Pie

GF Pie Crust Recipe

Cheese Filling:

4 oz. cream cheese

1/2 cup powdered sugar

1 T. lemon juice

1 egg yolk

Blueberry Filling:

1/2 cup plus 1 T. sugar, divided

2 T. GF mix

1 T. cornstarch

1/4 cup cold water

6 cups fresh or frozen blueberries, divided

2 T. lemon juice

1 T. minced fresh mint or 1 t. dried mint

1 egg white, beaten

Line a 9-in. pie plate with bottom crust. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375.

In a small bowl, beat the cream cheese, powdered sugar, and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.

In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.

Cut decorative cutouts in remaining pastry; arrange over the filling, leaving the center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.

Bake at 375 for 35-40 min. or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 min. to prevent overbrowning, if necessary. Cool on a wire rack. Refrigerate leftovers.

Chex Cereal Crust

This pie crust is awesome for a fruity pie or a cheesecake! So quick and easy to whip up- get ready for all the rave reviews....

Chex Cereal Crust

2 cups Rice Chex, crushed

3 T. butter, melted

3 T. sugar

Combine ingredients and press into a greased pie pan. Bake at 350 for 6-8 mins.

That's it- easy, peasy!

Tastes really great with Berry Pie!

Berry Pie

We got together with some friends for dinner and we were in charge of dessert. I then found out the husband is allergic to all nuts and...chocolate! That would be death to me!

So what did we bring that was gluten, nut and chocolate free?

Berry Pie, of course!

Paul's 97 year old Grandma gave me this delicious recipe!

Berry Pie

1 baked pie shell

1 8 oz package cream cheese

1 cup powdered sugar

1 cup Cool Whip

1 pkg. Danish Dessert (either flavor, found in the pudding section of your store)

1 bag frozen berries (you can do mixed or all one type)

Mix together cream cheese and powdered sugar until smooth. Stir in Cool Whip. Spread into the pie crust.

Bring 1 3/4 cup water and package of Danish Dessert. Boil for 1 minute. Add berries. Pour over cream cheese layer.

Refrigerate until set, about 4 hours. Enjoy!

Pie Crust

I love pie.

Pie and pizza were the two foods I was devastated to find out I could never eat again.

But, I found a recipe for both that never makes me miss the wheat filled ones!

This recipe makes enough crust of 2 pies, or 1 double-crusted pie.

Enjoy!

1 cup white rice flour

3/4 cup tapioca flour

3/4 cup cornstarch

1 rounded t. xanthan gum

3/4 t. salt

1 T. sugar

3/4 cup shortening (or for a more flaky crust, 6 T. shortening and 6 T. butter)

1 egg, lightly beaten

1 T. vinegar

2-3 T. ice water

In a food processor, mix together the flours, cornstarch, xanthan gum, salt, and sugar. Add in the shortening. Process until shortening is in small pieces. Add in the eggs and vinegar. Process and while processing add in cold water a T. at a time until pastry holds together and forms a ball.

Form two balls and place in a bowl; cover and refrigerate for 30 minutes. You can roll the pastry or piece into a pie tin.

Bake at 450 for 10 minutes, or follow pie recipes instructions.