(as published in www.LivingWithout.com)

Ingredients for Allergy Free Pie Crust:

2 C gluten-free flour blend
2 tsp xanthan gum
2 tbsp Pure NY Maple Granulated Sugar
pinch salt
8 tbsp coconut oil
½ C cold water
4 tsp cider vinegar

(The dough is easier to work when it’s rolled out immediately so if you’re making a double crust pie, prepare the filling first before making the crust.)

Lightly oil a 10-inch pie pan.

In a medium bowl, combine gluten-free flour, xanthan gum, salt and Pure NY Maple Granulated Sugar. Set Aside.

Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼” thickness. Work fast as dough dries out rather quickly. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.

Ingredients for filling:

1 tsp ground ginger
¼ C Pure NY Maple Granulated Sugar
3 tbsp tapioca starch/flour
1 tsp cinnamon
pinch salt
¼ C crystallized ginger, cut into small pieces
5 C fresh ripe peaches sliced
1 ½ tsp vanilla
¼ C Pure NY Maple Syrup

Directions
Preheat oven to 350°.

Combine ginger, Pure NY Maple Granulated Sugar, tapioca starch/flour, salt cinnamon and crystallized ginger in a bowl. Add sliced peaches and toss until dry ingredients are well dispersed over the peaches. Add vanilla and toss again just to coat.

Roll out pie crust into two 10-inch circles according to instructions. Press bottom crust into pie pan. Fill bottom crust with peach mixture and cover with second crust. Crimp edges together and slit top crust in several places for steam to vent. Chill pie in the freezer for about 30 minutes before baking.

Bake in preheated 350° F oven for 30 minutes or until it begins to turn golden. Remove pie from oven and brush crust with Pure NY Maple Syrup. Bake for additional 15 minutes or until pie is golden. Cool on a wire rack.

(Don’t like ginger? Just leave out both the ground and crystallized ginger for a delicious simple peach pie.)

Yield: Serves 8

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©2008 New York State Maple Producers Association
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Last updated September 15, 2009