Gluten Free Peach Pie


  • 1/4 C. Granulated sugar (or sugar substitute)
  • 3 Tbsp. tapioca flour/starch
  • Pinch of fine sea salt
  • 1/4 Unsalted butter, melted
  • 2 tsp. Lemon juice (for citrus free, use white vinegar)
  • Cinnamon, if desired
  • 1 Flaky gluten-free pie crust
  • 7 Medium-large peaches, Sliced or cubed


  1. Preheat oven to 350 degrees. Whisk the sugar, tapioca flour/starch, and salt together.

  2. Add the melted butter and lemon juice/vinegar; whisk together. You can also add some cinnamon, if desired.

  3. Add the peaches to the bottom pie crust and pour the butter/sugar mixture on top of the peaches.

  4. Place the top of the pie crust over the peaches. Bake for 45-50 minutes.

  5. Allow to cool at room temperature for about 2 hours. Top the pie with vanilla ice cream or whipped cream, if desired.

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