Zutaten für Gluten Free Honey Peach Pie
- Pie Crusts
- 6-8 medium tree-ripened peaches, peeled and sliced (about 6 cups sliced peaches)
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 3/4 cup wildflower honey
- 2 tablespoons lemon juice
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Zubereitung von Gluten Free Honey Peach Pie
- Preheat oven to 375°F (190°C). If using store-bought crusts, carefully unfold one crust and place it in a 9-inch pie plate. If making your own crust, follow your recipe instructions to make one crust and place it into the pie plate.
- In a large skillet, combine sliced peaches, cornstarch, cinnamon, and baking soda. Gently toss to coat the peaches evenly.
- Cook over medium heat, stirring frequently, until the cornstarch is dissolved and the mixture starts to thicken slightly (about 3-5 minutes).
- Stir in the honey and continue to cook, stirring constantly, until the mixture comes to a gentle boil. Reduce heat to low and simmer for 4-5 minutes, or until the filling has thickened to a consistency that coats the back of a spoon.
- Remove from heat and stir in the lemon juice. Let the filling cool slightly.
- Pour the peach filling into the prepared pie crust.
- If using a second pie crust, carefully place it over the filling. Crimp and seal the edges of the crusts. Cut several slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any spills.
- Lightly cover the pie with aluminum foil.
- Bake for 20 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover it loosely with foil again.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
1421g
Fat
149g
Carbs
187g
