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Gluten-Free Peach Pie


Updated September 01, 2008

Gluten-Free Peach Pie
Nancy Lapid
This is an absolutely delicious peach pie, like the ones I remember from my gluten-eating days. Use your favorite gluten-free pie crust recipe or pie crust mix. My own favorite is Gluten Free Pantry's Perfect Pie Crust Mix.

The recipe calls for a lattice top. Since gluten-free doughs are so hard to work with, I've always found it easiest to create the lattice by rolling balls of dough into long strings of about 1/2-inch diameter, then flattening them slightly and laying them across the top. Don't worry if you have to piece the strips together on top of the fruit — the result will still be delicious.


  • Gluten-Free Pastry for 9-inch lattice-top pie crust
  • 6 large fresh peaches, sliced or 1 can (29 oz) canned sliced peaches, drained
  • 3/4 cup brown sugar
  • 1/3 cup all-purpose gluten-free flour blend
  • 1 Tbsp corn starch
  • 3 Tbsp light corn syrup
  • 1 Tbsp lemon juice
  • 1/3 cup butter or gluten-free margarine


1. Arrange sliced peaches in a 9-inch pie plate lined with pie crust.

2. Combine the brown sugar, flour, corn starch, corn syrup, lemon juice and butter in a saucepan. Heat over a low flame, stirring until the sugar is dissolved. Cool the mixture slightly, and then pour it over the fruit.

3. Adjust lattice crust (see comments above); seal.

4. Bake at 400 degrees for 35 minutes. Cool before serving. This is delicious plain or with vanilla ice cream on top!

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  7. Gluten-Free Peach Pie - Recipe for Gluten-Free Peach Pie with Fresh or Canned Peaches

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