Peach Pie

by Brittany in


There's nothing quite as summery as peach pie...even if you aren't from the south! Peaches were 29 cents a pound at Stanley's, our favorite fruit stand (I think we took you there), granted, they were pretty hard but nothing a day or two in a paper sack on our balcony couldn't fix! 

My biggest problem with gluten free pie crusts is that it has to be dairy free too so I have to skip the butter that my grandma's recipe hinges on. Lately I just realized that there's really no shame in using crisco and its revolutionized my recipe!! I'm trying to get up the nerve to try lard because that's the classic pie ingredient but the concept flips my stomach a bit still but give it time:)

Transient

Gluten Free Pie Crust

1 1/4 cup rice flour

3/4 cup corn/potato starch or tapioca flour

1 teaspoon salt

1/4 teaspoonish cardamon 

1 cup shortening

3-5 tablespoons Tito's vodka (or whatever vodka you have on hand)

Mix dry ingredients together. Measure shortening, I like to use the water displacement method, and blend into dry ingredients with fork or pastry cutter. Finally, add in the vodka one tablespoon at a time until it is just moist enough to mold and roll! Don't worry the alcohol will bake out of the crust...its better than water cause you dont have to handle it as much. You can also use the vodka trick with regular pie crust--I swear by it! 

Bake at 375 till its firmish to touch then add filling. Don't try to do a full top crust with the gluten free pies...its simply not worth the headache...plus the lattice top looks so much prettier!! I roll the top out on a floured surface (with my trusty wine bottle that is my rolling pin:) then slice it using a long skinny spatula thingy from salvation army... its the best tool cause I can slide under the entire strip of crust so that at no point is my crust hanging loose (which will break it!).

My photo shows it after I cut the pie (dumb...) but it looked even prettier and more perfect before that!

And no matter what the season pie must always be served with coffee. Preferably black to off-set the sweetness. 

p.s. I just made a strawberry pie last night and was running our of rice flour so I did half and half with the starch...bad idea! but still good... having it for breakfast now!