Gluten free, sugar free summer blueberry peach pie

Gluten Free and Sugar Free Summer Blueberry Peach Pie

Happy summer! We started our summer off with a fundraiser. The school’s band sold pies at one of the municipal band concerts. TQ has a serious sweet tooth, even with fructose malabsorption. I thought he would grow out of it because all sweet things make him sickness, but so far it hasn’t happened. Working the band’s pie booth might have been torture for the little man. He still loves pie even though he hasn’t has any in years! In my effort to stop him from drooling, I promised to make him a pie for himself. This gluten free, sugar free, summer blueberry peach pie was my valiant effort.

Gluten Free Learning Curve

I have to confess, I was not optimistic about making a gluten free, sugar free pie. But, I was willing to at least give it a shot and maybe I’d learn a few thing along the way. I made it easy on myself to start, I found a pre-made gluten free crust at the store – winning! Fruit and fructose malabsorption don’t obviously go hand in hand so the challenge was big to find an acceptable filling. I chose blueberries because I know TQ tolerates them well. Peaches are ok too, but they are new to his diet. Portion control was really going to be an issue and because of all of the fruit in the recipe, there was no way I could add more sugar to the pie party.

Prepping for the Pie

I decided to precook the peach filling a bit prior to baking the pie. Because I don’t have too much experience with baking gluten free pie, I couldn’t be sure how the crust would bake up. In a sauce pan the peaches, lemon, sugar substitute, cornstarch and cinnamon were added. I put the flame on medium and cooked until the fruit broke down a little and juices were released and thickened slightly. I did add about a 1/4 cup of extra water as the sauce was a little too thick. Taste the fruit and adjust the sweetness if necessary.

Blueberries topping peach pie

Meanwhile, the bottom crust was unwrapped and pressed into the pie plate. I added the peaches into the waiting pie crust. Next, I topped the peaches with the blueberries. I didn’t want to precook the blueberries because they would have turned the entire pie purple. Brush a little egg wash over the edges of the bottom crust to seal the two crusts. Finally, the top crust was unwrapped and topped the fruit. So far, so good!

The edges of the pie needed to be crimped and sealed, nothing fancy here. I used my thumb and forefinger to make a fluted edge, but you can use a fork as well. Seriously, who is going to care when a fresh pie is being served. Lastly, paint an egg wash over the top of the pie to make it brown up nicely. Vent the pie with 4 or 5 slits on top.

Egg wash and sugar sprinkle for finishing touches
The finished peach, blueberry pie

I recommend baking the pie on a foil lined baking tray. Believe me, it will save you a lot of work later, should the pie bubble over. Bake for 10 minutes at 450, then reduce the heat to 350 and bake at least another 30 minutes until you see the juices bubbling over the top and the crust is a gorgeous golden brown. Tip: halfway through the baking process my pie edges were getting a little extra brown so I covered it with thin strips of foil.

Allow the summer blueberry peach pie to cool before slicing and enjoying. One of the things I was most curious about was how the pie would hold up as leftovers. I am very happy to report that it lasted at least 4 days without turning into a pile of gelatinous mush. TQ was able to eat this in very small slivers with an otherwise strict diet day. That excited me the most!

Bursting with fresh fruit peach and blueberry
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Gluten free, sugar free summer blueberry peach pie

Gluten Free and Sugar Free Blueberry Peach Pie

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This easy pie is a guilt-free summertime treat that relies on frozen gluten free pie crust and the freshest summer fruit.

  • Yield: 12 slices 1x

Ingredients

Scale

5 cups Peaches (about 5-6)

3/4 cup Blueberries

1/2 Lemon, juiced

1/4 cup Cornstarch

1/4 tsp Cinnamon

2 Frozen gluten free pie crust, thawed according to package directions

1 TB stevia (OR alternative equivalent, to equal 1/41/2 cup sugar)

1 Egg beaten with 1 TB of water for egg wash

Instructions

Prep the pie filling: 

Wash peaches, cut in half, remove pit and slice fruit

Add the peaches, juice of half a lemon, sugar substitute, cornstarch and cinnamon to a sauce pan.  *Don’t add the blueberries yet!

Toss the fruit to distribute the cornstarch evenly.

Cook on medium heat until the fruit breaks down a little and juices were released and thickened slightly. *Add about a 1/4 cup of extra water if the sauce is a little too thick.

Taste the fruit and adjust the sweetness if necessary. Allow to cool slightly as crust is prepared.

Prepare the crust:

Make sure frozen crusts are thawed according to package instructions. Unwrap crust and pat into pie plate. Keep a little extra dough hanging over the edges. Brush the crust overhang with a little egg wash to help seal when the top crust is placed.

Fill the crust with the peach mixture. Sprinkle the blueberries over the top of the peaches.

Unwrap the top crust carefully and place over the fruit. Seal the two crusts together.

Crimp the edges using thumb and forefinger to make a fluted edge. 

Paint an egg wash over the top of the pie. 

Optional: Sprinkle top of the pie with additional sugar substitute. 

Vent the pie with 4 or 5 slits on top.

Place pie on a foil lined baking sheet.

Bake at 450° for 10 minutes.

Turn heat down to 350 degrees and bake until golden brown and juices are bubbling over the top about 30-45 minutes.

If edges brown too much, place foil strips over edges to protect them from burning.

Remove from oven and allow to cool before slicing.

  • Author: Karina K.
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4 Comments

  1. Can’t wait to try it! I have been wanting to try a GF pie dough. Now with summer fruit, I will have lots of options. Do you have a GF cracker? I have been wanting a cheese cracker like a goldfish but none taste good.

    • One day I’ll venture into making my own dough – but this was a time saver! (And considering I wasn’t even sure my son could eat it) But, worth it in a pinch and it taste good and baked up well.
      Funny that you mention cheese crackers! I’ve been working on a recipe for “Cheezits” my son has been missing those. So, stay tuned I should have a post soon 🙂 Thanks for supporting us!

    • Hi! I used Immaculate Baking Co. gluten free crust. I found it at Whole Foods in the freezer section – worked great!

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