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
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!
