Peach Pit Pie!

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Thanks to my friend Kerstin, I didn’t miss out on one of the best days of the year: 90210 day!  That’s right, for all of you former/current/forever fans out there, today is 9.02.10.

In case I haven’t made it obvious, I was quite the 90210 addict.  So, in honor of this delightful day related to the most hip zip code in Beverly Hills, I decided to make a peach pie just like the delicious looking one Nat served up to the gang at the Peach Pit back in the 90’s – with a gluten free twist.


After scouring the internet for gluten-free and peach pie recipes, I found two that sounded like a good combination.  For the pie crust, I used a recipe from Elana’s Pantry.  It’s egg free and made with almond flour and only a few other basic ingredients. For the peach filling, I used a recipe from Tasty And Gluten Free because it looked pretty basic but delicious (I believe I’ve mentioned before that I’m not so skilled in the baking department).  In the end, this turned out to be more of a peach crumble with certain slices staying intact.  Regardless, it may not have been Nat’s white flour and sugar induced looking pie, but it was pretty tasty.

Pie Crust Recipe from Elana’s Pantry
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract

In a medium bowl, combine almond flour, salt and baking soda
In a small bowl, combine grapeseed oil, agave and vanilla
Stir wet ingredients into dry
Pat dough into a 9.5 inch glass pie dish

Filling Recipe from Tasty & Gluten Free
3 1/4 cups sliced fresh peaches
2 tbsp agave nectar
1 tsp cinnamon
1 tsp Xanthan gum
1 tbsp butter, cut into small pieces and scattered over filling
organic maple sugar flakes (to sprinkle on top)

Skin your peaches and slice them in 1 to 2 inch pieces, no more than ½ inch in width. Add cinnamon, agave nectar and xanthan gum. Mix very well.

I baked the crust in the oven for 5 minutes at 325 degrees. I then took it out and filled with peach mixture. I baked for 10 minutes at 350 degrees and then for another 45 minutes at 325 degrees. It probably could have baked a little longer, but the crust was nice and crisp in some spots and crumbly in others which I kind of enjoyed.

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