Ginger Peach Pie (GF/Vegan/Top 9 Free)

This peach pie is made completely from scratch — no gluten, dairy, eggs, or top 9 allergens! A flaky crust holds a thick, juicy peach filling that’s sweet, summery, and smooth. It’s the perfect pie for gatherings, celebrations, or any day you’re craving an old-fashioned dessert — without the allergens.

Ingredients

Pie dough (recipe)

Ginger Peach Filling:

• 1 1/3 lbs peeled and sliced peaches (fresh or frozen)

• 2/3 cup water

• 1 cup brown sugar

• 1 tsp ginger (1/2 tsp if you can’t handle a lot of ginger- but it’s better with a whole tsp)

• 1/3 cup tapioca starch (plus just enough water to make a slurry)

Instructions

Prepare the Filling (Day Before):

1. In a medium saucepan, combine peaches, 2/3 cup water, ginger and brown sugar.

2. Bring the mixture to a boil over medium-high heat.

3. In a small bowl, create a slurry by mixing the tapioca starch with just enough water to make it pourable (like thick milk).

4. Once the peach mixture reaches a boil, quickly stir in the slurry. It will turn opaque at first, then thicken and become glossy as you stir.

5. Once fully thickened, remove from heat. Let cool for 1 hour, then refrigerate in an airtight container overnight.

Assemble and Bake

Prepare the Crust:

1. Lightly flour your surface with extra pastry blend.

2. Roll dough to about 1/4" thickness.

3. Use a 10" ring cutter to cut rounds for the bottom crust.

4. Loosen crust from the surface with a floured metal spatula and transfer to a 9" aluminum pie tin.

5. Press the crust gently into the pan and crimp the edges tightly for the best shape retention.

Top Crust:

1. Roll out remaining dough and use small cookie cutters for decorative shapes (optional),or roll out a solid top crust. I prefer to use a different decorative cutter for each pie flavor, but if you have a favorite little cutter feel free to use it for every double crust!

2. Set aside on parchment while you assemble the pie.

Fill and Finish:

1. Set your pie pan on a baking sheet.

2. Pour the chilled peach filling into the crust and spread evenly.

3. Add top crust or cutouts. If adding top crust, make sure to make a few little slits with a knife to create steam release areas for the filling.

Bake:

1. Preheat oven to 375°F (190°C).

2. Bake for 30–40 minutes, or until crust is golden. (You may need extra time for a full top crust or thick cutouts.) Edges will be darker than top crust, typically.

3. Let the pie cool completely before slicing for best results. Or just dig in with a fork if you made it for your little treat and don’t plan to share.

Pro Tip: Perfect Slices

Freeze the pie overnight. Then flip it out of the tin, slice it upside-down with a sharp knife, flip each slice upright, and place it back in the tin. You’ll get clean, bakery-style slices every time.