Peaches are just about out of season now, depending on where you live. The grocery had been inundated with them for about a month. It was end of summer, but the temperatures were definitely starting to cool. Nothing says comfort like pie 🙂
I normally think of peach pie as a summer dessert. But the bourbon caramel sauce used in this peach pie takes it from summer to fall (and me to heaven! – even Monkey Man liked this peach pie).
My favorite crust is Fannie Farmer’s Basic Pastry crust. It’s simple and delicious. I substituted regular flour with King Arthur’s gluten-free all purpose flour. While the crust tasted amazing, I would add some chia seed and potato flour to the mix, so the crust holds together better. But otherwise, the process for making the crust is the same as what’s outlined below.
For this recipe, you will need:
2 cups all-purpose gluten-free flour
1/4 c. + 2 T. potato flour
2 T. ground chia seeds
1/2 t. salt
3/4 c. shortening (I use Spectrum’s Palm Oil Shortening)
6-8 T. ice water
8-10 peaches, peeled and sliced
1/2 c. palm sugar
1/2 c. cane sugar
1/2 c. water
1/2 c. bourbon
1 t. vanilla
1 T. lemon juice
1 T + 1 t. ghee or butter
4 T. tapioca flour
You can make the pie crust a day or two ahead and put it in the fridge until you’re ready to make the filling.
First, make a cup of ice water by adding several ice cubes to at least 1/2 c. of water. Set aside with your tablespoon measuring spoon.
In a large mixing bowl, combine the flour, chia seeds, and salt. Add the shortening.
Some people like to use a fork for the next part (or you could also use a food processor), but I like to use my hands. Gently combine the flour mixture and shortening by pressing the shortening with the flour in your fingertips. The shortening will start to break apart into clumps. Eventually those clumps become smaller and the flour/shortening mixture looks mealy.
Once you have no clumps bigger than a pea, add ice water one tablespoon at a time to the mixture. Toss it with your hands. It will start to clump – this is good. Keep adding the water one tablespoon at a time until the dough sticks together (i.e. you can ball it) without the dough being wet. You’ll need to divide into two balls.
Next, cut two pieces of wax paper (roughly the same size) large enough to exceed the width of your pie dish by about 6 inches. Sprinkle tapioca flour on one piece of the wax paper, set the other aside. This helps the dough to release from the wax paper when you’re ready to “dress” your pie dish.
Using your hands, shape/press one of the dough balls into a large disk in the center of the piece of wax paper.
Dust the disc with tapioca flour and cover with the second piece of wax paper.
Using a rolling pin, roll out the dough from the center until it just exceeds the top and bottom edges of the wax paper. Carefully remove the top piece of wax paper and place back on the dough, flip, and remove the other piece of wax paper. This ensures that the dough will release from the wax paper once you put it on the pie dish.
Remove the top piece of wax paper from the dough.
Place your pie dish in the center of the dough and make sure that the dough you’ve rolled out will fit the pie dish – you should have about two inches extra outside your pie dish. Holding the edges of the wax paper to the upside-down pie dish, flip the crust onto the pie dish.
You can see in the picture that my crust cracked. If I were using gluten dough, this would not have happened. But the increased potato starch content and chia seeds should help hold the dough together while keeping it pliable. I’ve made a similar dough before with success.
But her’s the good news if it does crack, it can be easily fixed. Wet your finger and apply gentle pressure back and forth across the crust. You’ll see the crack disappear 🙂
I trim my dough with a pair of scissors, but since I’ll be putting on a top layer of dough to this pie, I’ll keep it untrimmed for now.
Go ahead and roll out the other ball of dough for later.
Now, preheat the oven to 425 degrees F.
Fill a large pot with water and bring to a boil. Dunk the peaches in the boiling water for about 1-2 minutes. This will blanch the peaches – this makes them easier to peel.
Set the peaches aside and allow them to cool while you make the Caramel Bourbon sauce for the filling.
In a saucepan, combine the palm and cane sugar, vanilla, 1/2 c. water, and bourbon.
Bring the mixture to a boil.
Continue to boil the mixture (not a high rolling boil but a gentle boil) for about 8-10 minutes. The sauce should be thick and coat the sides of the saucepan.
Add 1 T. of ghee or butter (and 1 T. of cream if you prefer, coconut or dairy) and a dash of salt and stir until combined. If you’re making this pie vegan friendly, just omit the ghee (or butter) – you can certainly substitute with coconut butter and coconut cream 🙂
Your Caramel Bourbon sauce is ready. Now it’s time to finish with those peaches.
Peel and slice the peaches.
Put the slices in a large mixing bowl. Add the Caramel Bourbon sauce. Add 1 T. lemon juice and the 4 T. tapioca flour. Toss.
Place the peach filling into your pie dish and dot with ghee or butter. If you’re vegan, don’t worry about the ghee or butter, or simply dot with coconut oil or butter.
Next, cover the pie filling with your already rolled out top crust.
Trim the edges and then roll and crimp. You can crimp the edges with a fork or your fingers. I use my fingers 🙂 Make slits in the middle of your pie for it to vent.
Bake at 425 degrees F for 10 minutes. Then lower the oven temperature to 350 degrees F and bake for another 40 minutes. Watch your crust. If you’re worried that it’s getting too dark, cover the outer crust with foil or pie crust protectors.
How do you know your pie is done? Check the center with a knife or pick – if it inserts easily without resistance, your peaches should be well done.
Because my crust had a large rice flour content, it didn’t brown well. I had to actually put the oven on broil and broil the pie for a few minutes. Fortunately for you, the added potato flour in the recipe I provided should help your crust brown 🙂
Let the pie cool a bit before serving – this will help it to set and hold it shape.
…….As a side note, without the extra potato flour and ground chia seed, my crust feel apart completely when I served it. It tasted great, but it looked like a mess 😦
Not a super pie crust person? Turn this recipe into crumb pie with the bottom crust only and a crumb topping (see my Strawberry Rhubarb Crisp recipe). Or just get rid of the crust altogether for a Paleo-friendly, grain-free treat.