Gluten-Free Caramel Peach Pie
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.
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.
Notes
Cover the peach pie with plastic wrap and store it in the refrigerator for up to three days.
Tried this recipe?Let us know how it was!