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Easy Crustless Gluten-Free Peach Pie

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This Easy Crustless Gluten-Free 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.

Easy Crustless Gluten-Free Peach Pie. Simply irresistible! [from GlutenFreeEasily.com]

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.

Easy Crustless Gluten-Free Peach Pie. Best--and easiest--use of peaches ever! [from GlutenFreeEasily.com]

Easy Crustless Gluten-Free Peach Pie

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.

Peaches for Easy Crustless Gluten-Free Peach Pie [from GlutenFreeEasily.com]

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 Gluten-Free Apple Pie recipe?

Now I must confess that although I’ve re-purposed 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!”

Gluten-Free Crustless Peach Pie Made by Mir Kamin (Woulda Shoulda Coulda)

She went on to say that she used Pamela’s Baking Mix as her gluten-free flour mix. Her final words: “Totally delish. I am afraid to make it again, lest I just fall face-down into the pie plate.”

I was thrilled to hear that news at the time and, now I can personally attest that Mir is, in fact, correct!

Step by step. Easy Crustless Gluten-Free Peach Pie [from GlutenFreeEasily.com]

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.

Easy Crustless Gluten-Free Peach Pie. Slice your fresh juicy peaches, add a little sugar and cinnamon, mix up a gf batter and pour it over all, bake, and eat!

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 Gluten-Free 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!

Easy Crustless Gluten-Free Peach Pie Recipe

Slice of Easy Crustless Gluten-Free Peach Pie ... Still hot, but Irresistible. [from GlutenFreeEasily.com]

Yield: 8 slices

Easy Crustless Gluten-Free Peach Pie

Easy Crustless Gluten-Free Peach Pie. Simply irresistible, and you have to love that both the top and bottom crusts are created from simply pouring a batter over the juicy peaches!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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 (I use my Two-Ingredient 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

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 5 1/2 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Desserts

Originally published August 29, 2013; updated July 28, 2024.

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Comments

  2. mary says

    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!

    Reply

  3. Ina gawne says

    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. 🙂

    Reply

    • Shirley says

      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

      Reply

  4. Vicky says

    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!

    Reply

    • Shirley says

      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

      Reply

  5. Kalyn says

    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!

    Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

  7. Maggie says

    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

    Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

    • Shirley says

      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

      Reply

  13. Sherry says

    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!

    Reply

    • Shirley says

      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

      Reply

      • Sherry says

        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.

        Reply

  14. Trish says

    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!!!

    Reply

      • Trish says

        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!

        Reply

        • Shirley says

          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

          Reply

  16. Jean says

    This was great!! I increased the peaches , reduced the flour and butter, and hardly used any brown sugar, as my peaches were plenty sweet! Let’s just say there were no leftovers!!!

    Reply

    • Shirley Braden says

      Hi Jean–Welcome to gfe! I’m so, so happy that this recipe worked out so well for you and that you were able to make it healthier because your peaches were sweeter!

      Thanks so much for taking the time to comment! 🙂
      Shirley

      Reply

  17. Trained Chef says

    This is a cobbler, not a pie. Mace and or nutmeg would be a good addition to the recipe. They pair wonderful with peaches.

    Reply

    • Shirley Braden says

      Hi Rizza–Welcome to gfe! I’m so very happy that you enjoy this pie so much. I really appreciate you taking the time to share your review. I’ve personally never frozen this pie (it never lasts long enough in our house!) but I know, in general, fruit pies can be frozen. The challenge with frozen pies is re-baking them without burning the crust. Some folks recommend reheating at a lower temperature (than the original baking time) for a longer time period and being sure to cover the crust with foil to keep it from burning. If you freeze this pie, please let us know how it all works out for you. Fingers crossed!

      Thanks again,
      Shirley

      Reply

  19. Vicky Lindsay says

    Sounds great! Do you know –
    Will this work without sugar using an erythritol and monk fruit mix?
    Thanks

    Reply

    • Shirley Braden says

      Hi Vicky–It looks like you’re new here. Welcome to gfe! 🙂 I don’t use either erythritol or monk fruit. I do share in this post that gfe reader and friend Carrie Wood uses Pyure, granulated stevia (not liquid stevia), in this recipe to make what she calls a peach cobbler. You may want to read what she says to see if that info is helpful to you. If you give erythritol or monk fruit a try, please let us know how it turns out.

      Thanks,
      Shirley

      Reply

    • Shirley Braden says

      Hi Kat–It looks like you’re new here at gfe, if so, welcome! 🙂 I do refrigerate such fruit pies. They’re moist and I think they keep better in the fridge. Nothing worse than having such a delicious pie go bad, so I don’t take a chance. I leave them out for the first few hours while we’re enjoying our first slice or two and then refrigerate them after that. Enjoy!

      Shirley

      Reply

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