Gluten Free Peach Blueberry Pie
Mini pies that are not so big like Texas, but big on flavor :). Made with Texas peaches and hand picked blueberries, the best!
- Pie Crust:
- I made 2 mini pies with this, but the dough will make enough for 1 whole 9" pie.
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp guar gum
- 1/2 tsp sea salt
- 1/4 c sugar
- 1/2 c white rice flour
- 1/2 c almond meal
- 1/3 c tapioca flour
- 3 tsp buttermilk
- 1 tsp vanilla extract
- 1 egg
- 3 tbsp cold butter, chopped into cubes
- 4 peaches cut into cubes about 1/4-1/3 inch thick for small pies (you'll have leftover peaches if you're making just 1 mini pie)
- 2 tbsp orange juice
- 1/4 c sugar
- 1 1/2 tsp corn starch (peaches)
- 3/4 about 3/4 cup fresh blueberries
In a large bowl, mix together flours, almond meal, salt, guar gum and xanthan gum (all dry ingredients). Next add the buttermilk, egg, vanilla extract and cold/cubed butter.
Use your hands or a fork to combine everything together. You'll need to eventually use your hands to make sure the butter is evenly distributed. Roll the dough into a ball. Refrigerate the dough for an hour.
Work on the filling while the dough is in the fridge.
In a sauce pan, add the sugar, cut/cubed peaches (with skin) and orange juice. Cook on low just until the peaches soften slightly. Turn off the flame, mix in the corn starch 1/2 tsp at a time, then cook for just a little bit longer to let the corn starch thicken the juice.
Keep the blueberries raw, though, don't cook them with the peaches.
Roll out the pie crust dough (I find that if the dough is a little wet on the outside, it rolls out best, so I sprinkle a few drops of water on the surface and use a plastic/nonstick rolling pin) when the hour has passed.
When the dough is in the pie pan, use a small spoon to add the peaches, then grab a handful of the fresh berries and arrange them between the peaches, they'll cook when the pie bakes.
Bake the pie in a preheated 375 degree oven for about 20-23 minutes. I recommend baking it with aluminum foil for about the first 15 minutes so that the outer crust doesn't darken too much. After the 15 minutes, remove the foil so that the crust becomes slightly golden during the last few minutes of baking.
Allow the pie to cool for about 20 minutes before serving.
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