A creamy gluten-free peach pie made without dairy.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Dessert, Desserts, Pie
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 244kcal
Author: Lois Carter Crawford
Ingredients
1 15-ouncecan of sliced peachesdrained, I used peaches canned in light syrup
¾cupsugar
4tablespoonrice flour
1 ½teaspoonground cinnamon
½teaspoonfreshly ground nutmeg
¾cupcoconut milk
19 inch or 10-inch prepared gluten free pie crustor regular pie crust if you don't need GF
Instructions
Preheat the oven to 425F degrees.
Mix the sugar, flour, cinnamon and nutmeg.
Spread about ¼ of this mixture over the prepared pie crust.
Arrange the peach slices as you wish over the cinnamon-nutmeg mixture.
Sprinkle the remaining cinnamon-nutmeg mixture evenly over the peaches.
Slowly pour the coconut milk over the pie, making sure it reaches all the nooks and crannies between the peaches. You may want to gently lift some of the peaches to allow the coconut milk to flow to the bottom of the pie.
Don’t worry if you have a bit of coconut milk left over. Just be sure the whole pie is covered uniformly.
Bake for 35 to 45 minutes in the 425F oven.
Cover the edges of the pie crust with a pie crust shield or aluminum foil to prevent them from over browning.
The pie is done when the cream is set.
Gently jiggle the pie to test. If it shakes like Jello, then it’s done.
Let it cool before serving.
Notes
Note:I like it just the way it looks when taken from the pan. If you want to make a more elegant presentation, add a few raspberries and a mint leaf alongside the slice of pie. Or perhaps a thin drizzle of raspberry syrup on the plate before you place the slice.