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Gluten Free Pie Crust Recipe

I had to make peach pie.
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Lucky for me I had a little gluten free inspiration from my husband. He’d made me some gluten free shortbread cookies the week before and had commented how good they’d be as pie crust. I thought I’d give it a shot!

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So I adapted it. And by adapted, I mean I just took the recipe on the back and put it in a pie tin instead of into cut out cookies. This pie crust also works well for our coconut cream pie recipe.

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Gluten Free Pie Crust Recipe

What you’ll need:

  • 1 whole package Bab’s Red Mill Shortbread Cookies Mix
  • 3/4 cup unsalted butter cut into 8 pieces
  • 1 large egg yolk
  • 2 Tbsp. water

Follow the instructions on the back of the package. Instead of rolling out into cookies, press into pie tin and bake 12-15 minutes @ 375.

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Filling

We’ve been trying to reduce sugar all around at our house.  You can double the sugars in the recipe to sweeten it up even more. We like a little tartness from our peaches!

  • 4-5 cups diced peaches
  • 1 tablespoon lemon juice
  • 1/8 cup granulated sugar
  • 1/8 cup brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons tapioca (the Kraft “Minute” kind). Grind it up into a powder.

Mix it all together and toss it in your pre-baked pie crust.

Bake at 425 degrees for about 40 minutes. Let the pie cool for about an hour and serve!

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Finished Product

And it ends with me not being able to take a good photo of the end result, because half of it has all ready disappeared into bellies.  And by good photo, I mean a snap with my iPhone as with the rest of them!🙂

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Enjoy!

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