Peach-Pecan Pie, Gluten-Free

From: Art of Gluten-Free Baking (

-adapted from Southern Pies, by Nancie McDermott

Dough for 1- 9 inch single crust pie (1/2 recipe of Flakey Pie Crust, Gluten-Free)

3-4 (around 530 g cups) peeled and sliced peaches (about 3 large peaches)
1 cup (200 g) granulated sugar
2/3 cup (155 ml) sour cream (make sure it’s gluten-free)
3 egg yolks
2 tablespoons Jeanne’s Gluten-Free All Purpose Flour mix

Crumb Topping
½ cup (115 g; 1 stick) cold butter, cut into pieces
½ cup (100 g) granulated sugar
1/3 cup (45 g) Jeanne’s Gluten-Free All Purpose Flour mix
½ teaspoon cinnamon
½ cup (60 g) toasted and chopped pecans

Make crust dough and use it to line a 9 inch/22 cm pie pan.  Crimp the edges.  Cover with plastic wrap and place in refrigerator while you make the filling.

Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4

Make the filling
In a medium bowl, whisk together 1 cup of sugar, sour cream, egg yolks, and 2 tablespoons of flour.

Remove dough-lined pan from fridge.   Scatter peaches slices along the bottom of the crust.

Pour filling evenly over the peaches.

Place pie on center shelf of oven and bake at 350 degrees F until custard filling is set and the crust is nicely browned, about 50-55 minutes.

Make the topping
In the bowl of a food processor combine sugar, flour, and cinnamon.  Pulse several times to mix.  Add the butter pieces and pulse until mixture looks like wet sand mixed with varying-size pebbles.  You can also do this in a medium bowl.  Mix together the sugar, flour, and cinnamon.  Cut in the butter pieces until the mixture looks like wet sand mixed with varying-size pebbles.  Stir in the chopped pecans.  Place bowl in fridge until needed.

When pie has cooked, remove from oven and scatter the topping evenly over the filling.  Return to the oven and bake for another 15-20 minutes–topping should be brown and bubbling here and there and the edge crust should be brown but not burned.

Cool pie on a wire rack for at least 2 hours in order for the filling to set up.  Serve at room temperature, or cold.  Store, covered, in the fridge for up to 5 days.