Wednesday, August 21, 2019

Peach Pie with Cinnamon Gluten-free #recipe from author @DarylWoodGerber

From Daryl:

My latest book is out, another suspense. It's earning nice reviews on Amazon and Goodreads and elsewhere. Check it out HERE

What's it about?

A chilling murder, an elusive killer, and a family mystery that hits too close to home . . .

What's to eat?

Well, I'm on a deadline. Another book due. Oy! I really over-scheduled myself this year, either that or time has lost a few hours of each day.  Did someone forget to tell me that there are now only 22 hours in each one? I feel like I'm never getting enough sleep and always behind. I pray 2020 will be a little more forgiving with the old tick-tock.

So forgive me, in the interest of saving time, I used a premade pie shell to make this delicious pie. It's all about the peaches, anyway. We are nearing the end of peach season (sob!) so if you want peach anything, you'd better get cracking.

FYI, this pie filling would taste great all by itself, so feel free to bake it sans pie crust and serve with ice cream.

Does the pie need the whipped cream? Um, no. I was simply in the mood when I was taking pictures. It's plenty sweet without it. :)  But who can say know to whipped cream.  Did I make it from scratch? Nope. In the interest of saving time...   LOL 


(gluten-free version * regular, see below)

4 large peaches
1/2 cup brown sugar
1/2 cup sugar
1/4 cup corn starch
1/4 teaspoon nutmeg
1/4 to 1/2 teaspoon cinnamon
1/4 cup butter (4 tablespoons)
1 gluten-free pie shell  (I know it's cheating...but I'm on a deadline...)

Preheat oven to 450 degrees F.

In a small bowl, mix brown sugar, regular sugar, cornstarch, nutmeg, and cinnamon. Cut in the butter. Sprinkle half the mixture in the pie shell.

Peel the skin off the peaches. Slice and arrange the slices in a circle on top of the sugar mixture. Cover with the remaining sugar mixture.

Bake 450 degrees for 10 minutes.

Reduce heat and bake 350 degrees F for 18-20 minutes more.

The pie will be very hot. Let cool to room temp. If you refrigerate overnight, the filling set better, but if you want to serve warm, just know the filling will ooze.  J  Deliciously.

*For regular peach pie, use a regular flour shell. Yep, that's all that is different.  :)

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  1. I like that you've cut the peaches nice and thick. Gives you a blast of peach-ness in your bites.

    1. Absolutely. If you cut them too thin, they get mushy. :) ~ Daryl

  2. That looks good! Our peach crop was poor this year. Having to get ours from Georgia.