Easy Crustless Peach Pie
Author: Shirley Braden of Gluten Free Easily
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.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/easy-crustless-gluten-free-peach-pie/