Peach pie reminds me of summer. It's full of fresh, juicy peaches, rich and decadent caramel sauce, and flaky, buttery pie crust. Peach pie can be made in a lot of different ways. Some are made with peach slices, oatmeal crumble, or even canned peaches. This peach pie is made by halving the peaches and placing them with the skin side up. This makes the peach pie extra beautiful.
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This recipe for gluten-free caramel peach pie is my family's go-to peach recipe for summer celebrations and after-dinner treats. If there is any leftover peach pie (there usually isn't), it's even better the next day! There's nothing like a summer peach pie during peak peach season.
If you're looking for more summer recipes, check out my strawberry and whipped cream torte or my PB and chocolate ice cream cones.
Ingredients
- My gluten-free pie crust (click HERE for my recipe)
- Fresh peaches
- Brown sugar
- Heavy cream
- Unsalted butter
- Salt
- Lemon juice
- Gluten-free flour
See recipe card for quantities.
Instructions
Preheat the oven to 425 degrees.
Prepare the pie crust according to the directions.
Press the pie crust into the bottom of a pie pan. Chill in the refrigerator until ready to use.
Slice the peaches in half and remove the pit using a spoon.
Arrange the peaches in the pie pan with the skin side facing up. Set aside.
In a large saucepan, combine butter, salt, lemon juice, brown sugar, and gluten-free flour. Heat on medium heat until the butter is melted and the mixture is bubbling.
Remove from heat and stir in heavy cream. Mix until combined.
Pour the caramel over the peaches and bake in the oven for 40 minutes.
Remove the pie from the oven. The crust should be golden brown.
Let the pie cool completely. Cut and serve.
Hint: The caramel may still be runny after removing the pie from the oven. That is ok. It will harden a bit when the pie cools.
FAQ
You can. Simply use your favorite pie crust recipe and switch out the gluten-free flour for regular flour.
Yes, but the caramel sauce might be runny. I prefer to serve this pie lukewarm or cold.
Frozen peaches are great to use in caramel peach pie in a pinch; however, frozen peaches just don't taste the same as fresh peaches.
I haven't tried substituting coconut milk for heavy cream, but I have used coconut milk for other caramel recipes. I think this would work well.
Equipment
- Large saucepan
- Whisk
- Pairing knife
- Pie pan
Storage
Cover the peach pie with plastic wrap and store it in the refrigerator for up to three days.
Top tip
Serve caramel peach pie with a scoop of vanilla ice cream.
Gluten-Free Caramel Peach Pie
Equipment
- Large saucepan
- Pairing knife
- Pie pan
Ingredients
- 1 gluten-free pie crust
- 5 fresh peaches
- 1 cup brown sugar
- ¼ cup heavy cream
- ½ cup unsalted butter
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon gluten-free flour
Instructions
- Preheat the oven to 425 degrees.
- Prepare the pie crust according to the directions.
- Press the pie crust into the bottom of a pie pan. Chill in the refrigerator until ready to use.
- Slice the peaches in half and remove the pit using a spoon.
- Arrange the peaches in the pie pan with the skin side facing up. Set aside.
- In a large saucepan, combine butter, salt, lemon juice, brown sugar, and gluten-free flour. Heat on medium heat until the butter is melted and the mixture is bubbling.
- Remove from heat and stir in heavy cream. Mix until combined.
- Pour the caramel over the peaches and bake in the oven for 40 minutes.
- Remove the pie from the oven. Let the pie cool completely. Cut and serve.
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