Mom and Dad celebrated their 58th anniversary this week. Isn’t that amazing? It’s definitely celebration worthy, but they like simple celebrations at home best. It would have been fun to get together as a family, but our family was all scattered in different places this week and could not get together. Even Mr. GFE is away on a scuba diving trip, so I decided to make a delicious treat and take it to Mom and Dad by myself.
My initial inspiration was ripe peaches left over from my gfe retreat. Their expiration date was nearing. Why not make peach pie using my original Crustless Apple Pie recipe? Now I must confess that although I’ve repurposed many recipes here on gfe by simply swapping out one or two of the ingredients. I’ve been very happy to see many of you do the same and that’s why I can’t take credit for this particular idea. It was a comment from gfe reader/friend/fellow blogger, Mir (Want Not and Woulda Shoulda Coulda), that led me to making Crustless Peach Pie. Long ago, Mir commented: “Happy to report this comes out beautifully with Georgia peaches. Yum! Thank you!” I was thrilled to hear that news at the time and, now I can personally attest that Mir is, in fact, correct!Of course, peaches are much juicier than apples, and that sweet juicy goodness is why they are loved by so many. The sign of a really good peach is that sweet juice dribbling down one’s chin, right? But if you want a true pie and not more of a fruit cobbler, you need to drain the juice from your sliced peaches and save it for another use (e.g., breakfast smoothie? ice cream topping?). If you don’t drain off the juiciness, again, you’ll have more of a cobbler than a pie. I used the peach peeling and slicing methods shown in the photos above, which made for even juicier peaches. However, for the batter to seep down between the peach slices and form a bottom crust, you need “drier” peaches. Either version will be delicious, but that’s just an FYI on that. Like most pies, this one will be firmer if you let it properly cool before eating (who does that?) and should be even firmer and more easily cut into perfect slices the second day. Some of you will want to know if this recipe can be made grain free, refined sugar free, etc. You might recall that I converted my original apple pie to the “New and Improved” Crustless Apple Pie, which is grain free, dairy free, and refined sugar free with an egg-free, vegan option. Logic says that if subbing peaches in the original recipe works, then subbing peaches in the “New and Improved” recipe should work, but I have not personally tried that yet. If any of you do, please report back!
Mom and Dad loved this pie! I took it to them right out of the oven, so while it was still hot, they put a scoop of butter pecan ice cream on their slices. Dad said he was having pie and ice cream only for dinner. Mom confirmed today that’s exactly what he did. When you’re almost 82 years old, you can definitely get away with that!
- 5 to 6 fresh, ripe peaches, peeled, sliced, and drained (about 4 to 4 ½ cups)
- 1 tsp cinnamon
- 1 tbsp sugar
- ¾ cup butter (or non-dairy "butter"), melted
- 1 cup gluten-free flour mix*
- ½ tsp xanthan gum (optional, and omit if using a flour mix that already contains xanthan gum)
- 1 cup sugar
- 1 egg (I use large on up)
- pinch of salt
- Put peaches in greased, deep-dish pie plate and sprinkle with cinnamon and one tablespoon of sugar.
- In a bowl, mix melted butter, one cup of sugar, flour, and xanthan gum (if used). Blend in unbeaten egg and pinch of salt. Mix well and pour over peaches. (This mixture will be thick, so you might have to spread it with a spatula to cover all the apples.)
- Sprinkle more cinnamon over top, if you wish.
- Place pie on baking sheet (if desired, see notes). Bake at 350 degrees for 45 to 55 minutes. Top should be completely golden brown.
I’m sure you could make this in an 8-inch square casserole dish or something similar if you don’t have a deep-dish pie plate. I used 5½ peaches yesterday–that’s what was needed to fill my pie plate, yet leave enough room to pour over the crust. Also, for you folks who don’t use gums, as I've noted, this recipe can be made without xanthan gum successfully as well.
Readers have made my Crustless Apple Pie successfully using both commercial egg replacer and flax gel eggs, so either of those methods *should* work in this recipe as well.
if you want a true pie and not more of a fruit cobbler, you need to be sure to drain the juice from your sliced peaches and save it for another use (e.g., breakfast smoothie? ice cream topping?). If you don’t drain off the juiciness, again, you’ll have more of a cobbler than a pie. For the batter to seep down between the peach slices and form a bottom crust, you need “drier” peaches. Either version will be delicious, of course.
Placing the pie on a baking sheet will save you from any spillage due to overly juicy peaches, but if you do that, the pie will require a slightly longer baking time.