Easy Crustless Peach Pie

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Easy “Crustless” Peach Pie

This Easy Crustless Peach Pie makes me think of my wardrobe. Huh? Well, I’m the kind of girl who buys four or five colors of the same style of an article of clothing when I find something I like. So you’ll find my favorite styles of Chico’s tops in my closets in several colors. That includes pullover tops with short sleeves and ¾ sleeves, and those wonderful wrinkle-free blouses/shirts they always have. And “back in the day,” my closet held L.L. Bean corduroy shirt dresses in all my favorite colors. This way of dressing makes my life easier. I really like easy. A good result does not have to come at the sacrifice of taking the easy route. That’s what I teach in regard to food here at gfe all the time, right? If we know something works, why re-invent the wheel, let’s work with what you already know and love. More on that in a moment.

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.

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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!

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Making Crustless Peach Pie

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.

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Crustless Peach Pie Close-up

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!

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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!

gluten-free peach pie, crustless peach pie, pour over crust, pie with pour over crust, dessert, pie, recipe, Shirley Braden, gluten free easily

Slice of Crustless Peach Pie … Still Hot

Easy Crustless Peach Pie
Author: 
 
Ingredients
  • 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
Instructions
  1. Put peaches in greased, deep-dish pie plate and sprinkle with cinnamon and one tablespoon of sugar.
  2. 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.)
  3. Sprinkle more cinnamon over top, if you wish.
  4. Place pie on baking sheet (if desired, see notes). Bake at 350 degrees for 45 to 55 minutes. Top should be completely golden brown.
Notes
*Use whichever gluten-free all-purpose flour mix you like best. Most of the time I use my own gluten-free flour mix, which is a very economical choice. It consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I typically make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like Tupperware).

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.

gluten-free peach pie, crustless peach pie, pour over crust, pie with pour over crust, dessert, pie, recipe, Shirley Braden, gluten free easily

This post is linked to Gluten-Free Tuesday, Gluten-Free Wednesday, Allergy-Free Wednesday, Foodie Friday, and Gluten-Free Fridays.

Shirley
Not just gf, but gfe!

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Comments

39 Responses to “Easy Crustless Peach Pie”

  1. Colette on August 29th, 2013 2:45 pm

    I can’t wait to try this!!! Giving it a whirl tonight!!!!

    • Shirley on August 30th, 2013 12:30 am

      Hi Colette–It’s great to see you again! :-) I hope you had success with this recipe this evening. Fingers crossed …

      Shirley

      • Colette on August 30th, 2013 8:00 pm

        Came out so good, such a delicious easy recipe, thank you for posting!! I shared it on my blog tonight, with the link to your recipe!!

        • Shirley on August 30th, 2013 8:11 pm

          Colette–I’m so happy to hear that! And many, many thanks for sharing on your blog, too. That looked like one scrumptious meal you all enjoyed! :-)

          Have a wonderful weekend!
          Shirley

          • Colette on August 30th, 2013 8:38 pm

            You have a wonderful weekend as well, happy to share!

          • Shirley on August 30th, 2013 9:35 pm

            Thanks again, Colette! :-)

  2. mary on August 30th, 2013 1:02 pm

    This is the recipe that I was looking for…but just didn’t know it until I saw it :> Now I am in full pie mode and will be making apple and pecan..the list is endless. Many many thanks!

    • Shirley on August 30th, 2013 8:10 pm

      Hi Mary–Welcome! :-) “Full pie mode” sounds like a great place to be. ;-) Enjoy, dear!

      Shirley

  3. Ina gawne on August 31st, 2013 1:53 am

    Shirley your pie looks scrumptiously divine! And your parents celebrating 58 years??? That is sooo amazing…bless their hearts, and yours for gifting them with this luscious pie. :)

    • Shirley on September 1st, 2013 10:27 am

      Hi Ina–Thanks on all, dear! :-) Yes, my parents are amazing. 58 years is a bit mind boggling, isn’t it? Their steadfast commitment to each other is inspiring. And the pie is good. I need to test out the grain-free, refined sugar-free, etc. version next. ;-)

      Shirley

  4. Vicky on August 31st, 2013 5:43 am

    Wow Shirley! Congratulations to your parents for their 58th Wedding Anniversary, how lovely!

    You baked a lovely pie to celebrate this wonderful event and no wonder they loved it! My Mother often has apple pie for tea, why not? When people reach their 80s, it’s their prerogative!

    I did recognise the recipe but it’s peach not apple so it’s unique! I often swap out ingredients – variety is the spice of life, as they say!

    Hope you have a lovely weekend!

    • Shirley on September 1st, 2013 10:33 am

      Hi Vicky–Thanks so much, dear! I think apple pie with tea sounds pretty good. ;-) I know my dad went right back to meat and potatoes and his typical sweets moderation the next day, so it’s fun to see him “walk on the wild side” once in a while. One can be a bit crazy when in one’s 80s as you say! LOL As far as the recipe, I just love swapping out ingredients like that. I’m wondering how many other possibilities there might be with this recipe …

      Hugs,
      Shirley

  5. Kalyn on August 31st, 2013 7:21 am

    I do exactly the same thing with Chico’s shirts; I have my favorite styles in every color that works for me. Love the pie, peach is my favorite for pie or cobbler!

    • Shirley on September 1st, 2013 10:35 am

      Kalyn–I’m not surprised to hear that, “fellow Chico’s lover,” and I should say fellow lover of often the same colors and same styles from Chico’s, too. ;-) As far as the pie, I’m finding that peach is the favorite of so many! :-)

      Thanks, dear!
      Shirley

  6. Angeline on September 1st, 2013 8:10 am

    Made this today and it was a winner! The whole family loved it, thank you for a great recipe.

    • Shirley on September 1st, 2013 10:41 am

      Hi Angeline–First, I don’t think I’ve ever officially welcomed you to gfe; I’m so happy to have you here! :-) Second, I’m thrilled to hear that this recipe was such a hit with you and your family! It was wonderful to wake up to your review this morning!

      Thanks so much,
      Shirley

  7. Maggie on September 1st, 2013 9:52 am

    Peaches + Pie + Maggie = Heaven on earth. What a fabulous idea! I am so with you on the who does that comment? Warm pie is the best! Looks like you and some lovely ladies had a great retreat :) Yay! xoxo

    • Shirley on September 1st, 2013 10:48 am

      Haha! I love that equation, Maggie! :-) Thanks for standing strong with me on warm pie, too. ;-) There are lots of gluten-free recipes that say, “let cool for 2 to 3 hours.” I have to admit I always roll my eyes when I see that guidance! LOL

      The retreat was awesome. I’m going through withdrawal now. The house has been so quiet without all the girls here. Sonny and I both have actually been kind of “mopey” the last several days with the lack of company. ;-) Thankfully, Mr. GFE will be home late tonight! Anyway, you would have LOVED the food at our retreat. Amazing fare! And we packed in so much fun with different activities, while still relaxing. :-)

      Thanks, dear! xoxo,
      Shirley

  8. Beth on September 1st, 2013 11:41 am

    Looks good, Shirley! I am loving the abundance of peach recipes I’ve seen lately (and loving the abundance of peaches as well!)

    • Shirley on September 1st, 2013 9:03 pm

      Hi Beth–Thanks! :-) Look for an epic roundup of gluten-free peach dessert recipes on All Gluten-Free Desserts tomorrow. ;-) Hopefully, it will be just in time for you and others to maximize the use of all those delicious peaches!

      Shirley

  9. Cheryl Harris on September 1st, 2013 5:06 pm

    this looks ridiculously awesome, Shirley!

    • Shirley on September 1st, 2013 9:06 pm

      Well, I definitely think it is, Cheryl. ;-) I think you can make a variation you can eat (see recipe notes), too. :-)

      Shirley

  10. Isabelle on September 1st, 2013 5:27 pm

    Just baked it, looks good, can’t wait to try it!

    • Shirley on September 1st, 2013 9:23 pm

      Hi Isabelle–Welcome to gfe! :-) Please give me a status update. ;-) Tried it yet? Fingers crossed that you love it!

      Shirley

  11. Kate @ Eat, Recycle, Repeat on September 2nd, 2013 1:30 am

    I’m drooling. And congrats to your mom & dad! That is so wonderful. Big hugs your way!

    • Shirley on September 2nd, 2013 6:27 pm

      Hi Kate–Thanks on all! Always love compliments, hugs, and good wishes! :-) Hope to test out the healthier version of this one before peach season is over. ;-)

      Big hugs back to you!
      Shirley

  12. InTolerant Chef on September 2nd, 2013 8:07 am

    Love peaches- can hardly wait for stone fruit season Down Under!

    • Shirley on September 2nd, 2013 6:29 pm

      InTolerant Chef–It must seem odd to read about recipes made from ingredients that are not in season in your area! With the way time flies, you’ll soon be in the midst of your summer and enjoying peaches though. :-)

      Shirley

  13. Sherry on September 5th, 2013 8:08 pm

    I was just wondering what the substitute for egg in the egg free version you mentioned. I didn’t see it in the recipe.
    Thanks!

    • Shirley on September 5th, 2013 10:47 pm

      Hi Sherry–Welcome to gfe! :-) Folks have reported success with using both commercial egg replacers and flax gel eggs with the crustless apple pie, so that should work with this pie as well. Fingers crossed! Please let us know if you give one of those options a try. I’ll add that info to the notes.

      Shirley

      • Sherry on September 10th, 2013 1:06 pm

        Made the crustless peach pie this past weekend and it was very good, but it took a really long time for it to brown and it never did really get done it was soggy but very good taste. I just don’t have good luck using the gf flours.
        Thanks for recipe will try again in future.

        • Shirley on September 10th, 2013 3:50 pm

          Thanks for the feedback, Sherry. I’m glad you enjoyed it, but wondering why your top didn’t brown. What flours are you using?

          Shirley

  14. Trish on September 7th, 2013 4:15 pm

    Rainy dreary day in southern Ontario but I got some fantastic peaches from our local market this morning – perfect for trying this recipe! It is almost finished baking as I type this and my house smells Devine!! Can’t wait to try it :-)
    I used a mix of brown rice/tapioca & potato starch for my ‘blend’. Looks like its working!!!

    • Shirley on September 9th, 2013 2:55 pm

      Hi Trish–Welcome to gfe! :-) I’m waiting for your follow-up report … hope it’s good! ;-)

      Shirley

      • Trish on September 9th, 2013 6:33 pm

        Well it’s gone:-) !! It was delicious-my gluten eating husband loved it – he had the last piece for breakfast this morning. Thanks for the great recipe can’t wait to do the apple now!

        • Shirley on September 9th, 2013 7:31 pm

          Woohoo, Trish! So glad to hear it! One of my goals to please gluten-eating husbands (and other gluten-eating family members) so that eating gluten free is never a “burden” for anyone in the house. ;-) Hope you enjoy the crustless apple pie, too! :-)

          Shirley

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