As soon as I held my case of peaches at the farmers market, I knew. Some of these peach babes were going to be made into peach pie.

In my opinion, it’s hard to top a fruit pie. There’s something about a flaky, buttery crust filled with fresh, warm fruit that just works. I would pick a freshly made fruit pie over chocolate cake any day (not that I would turn down chocolate cake). It’s the taste of summertime.

This peach pie is no exception. Start with perfectly ripened peaches and create a sauce that bathes them in sweetness. The filling is lightly warmed with cinnamon and brightened with a splash of lemon juice. I can’t wait to make this pie again before peaches leave us for the year.

Gluten + Dairy Free Peach Pie

Ingredients

5 large fresh peaches (may sub frozen)

1/2 cup sugar

2 gluten free pie crusts (I like Wholly Wholesome brand)

3 Tablespoons cornstarch

1/4 teaspoon cinnamon

1/8 teaspoon salt

2 teaspoons lemon juice

1 Tablespoon dairy free butter (I like Country Crock Avocado Oil Spread)

Instructions

1. Peel peaches and remove pits. Slice into 3/4″ crescents and place in large bowl.
2. Cover with sugar and stir to combine. Let sit, covered, for 1 hour to extract juices for sauce. Drain peaches, saving juice.
3. Combine cornstarch, cinnamon, peach juice, and salt in a small saucepan over medium heat. Bring to boil and then simmer until slightly thickened. Turn off heat and add lemon juice and dairy free butter.
4. Pour sauce over peaches and gently stir to combine. Pour into pie shell. Allow second pie shell to thaw and gently remove from pie plate and place on top of peaches. Vent with three small slits in the top crust.
5. Place pie on baking sheet. Bake at 400 for 50 minutes, or until crust is lightly browned.
6. Remove and serve with vanilla ice cream or whipped coconut cream.