Easy Colorado Peach Pie
Easy Colorado Peach Pie filling is gluten-free, with a few simple ingredients and ripe Colorado peaches. Add to the fun with cutout stars as an alternative to a lattice, especially when using a gluten-free crust like my Coconut Oil Pie Crust.
Servings 6 servings
Ingredients
- 1 recipe gluten-free coconut oil pie crust prebaked
- ⅓ to ½ recipe unbaked pie crust for top cutouts see note
- 5 cups fresh peaches peeled (optional) and diced
- ½ cup coconut sugar use less if peaches are very sweet
- ½ teaspoon ground cinnamon
- 2 teaspoons lemon juice optional if peaches seem not very tart
- 4 tablespoons tapioca flour
- Non-dairy kefir for topping, optional
Instructions
- Preheat oven to 425°F.
- Use prepared pie crust that has been pre-baked and allowed to cool (see Coconut Oil Pie Crust) and shapes that you’ve cut out of the extra, unbaked pie crust.
- Carefully stir together peaches, coconut sugar, cinnamon, optional lemon juice and tapioca. Pour into prepared pie shell.
- Place stars or other cutout shapes in a design of your choice on top of the filling.
- Optional: Place a pie shield around the edge of the pie. See note.
- Place the pie on a cookie sheet.
- Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until the filling is bubbly and the crust is baked through and slightly golden.
Notes
With my gluten-free coconut oil crust I didn’t need to use a pie shield to prevent browning.
I usually make the recipe-and-a-half of pie crust to have enough for a full bottom crust and the rest for the cutout toppings. Probably one-third extra is enough but it might be a little tight to cut out the larger star shapes