Gluten Free Peach And Frangipane Pie

A Peach and Frangipane pie has many layers of deliciousness. A cookie-like crust, a creamy custard-like layer of frangipane, a layer of sweet, juicy peaches with a hint of cardamom and a nutty almond streusel topping. This gluten free peach pie is moist, indulgent and exceptionally tasty.

WHAT IS FRANGIPANE?

Frangipane is a creamy almond base filling, butterry, lightly sweetened with a hint of vanilla and almost custard-like moist consistency.

RECIPE DETAILS FOR PEACH AND FRANGIPANE PIE

There are 4 layers in this pie

1. The cookie crust
2. Frangipane
3. Peaches
4. Almond streusel topping

COOKIE CRUST

The cookie crust is not your typical pie crust. It is more like a crumble you would use in a cheesecake, and so easy to make. Mix the dry ingredients, then grate cold butter into the flour mixture, and using a fork or your hands, work it into the mixture to resemble bread crumbs. Stir in a mix of an egg and water. DONE!

FRANGIPANE 

Frangipane is super easy to make. But the butter MUST be softened and the eggs must be at room temperature. It is about mixing the butter with sugar, then eggs and vanilla and folding in almond flour. The easily spreadable mixture is now ready.

PEACHES

I used frozen sliced peaches. The peaches are first thawed and drained. Then gently toss them with one tablespoon of brown sugar, lemon zest and cardamom. (If you don’t have cardamom you can use cinnamon).

ALMOND STREUSEL TOPPING

Again super simple to make. Combine the dry ingredients including the sliced almonds, then stir in melted butter. Done!

STEP-BY-STEP ASSEMBLING PEACH AND FRANGIPANE PIE

Press the pie crust mixture into a buttered  9 inch deep pie dish. Chill until ready to use. When ready, par-bake the crust for ten minutes. The pie crust is now ready for the filling.

Spread the frangipane filling into the par-baked pie crust.

Arrange flavored peaches on top of the frangipane layer

For the streusel topping, using your fingers crumble it over the pie starting with the edges and working towards the center.

Bake until golden brown, you may have to loosely cover the pie with a sheet of parchment paper if the pie starts to brown to quickly. Probably the last 10 minutes of baking time.

Rest the peach pie at room temperature for six hours, allowing it to set. Once set, I like to dust the edges with powdered sugar. Enjoy! 

WHY USE FROZEN SLICED PEACHES IN A PIE

Mostly because of year-round availability and time-saving. No need to peel or slice the peaches, saving valuable time.

USING FRESH PEACHES

When peaches are in season I recommend using them, they have a more intense peach flavor.

HOW TO PEEL PEACHES

Start by making a small “X” on the bottom of each peach. Hold the peach in one hand and use a paring knife in the other hand to peel the skin away. Follow the contour of the peach, moving the knife from the top to the bottom.

DO I HAVE TO USE THE ALMOND STREUSEL TOPPING?

No, if you want to keep the peach and frangipane pie on a lighter note, substitute one cup of sliced almonds for the almond streusel topping.

HOW TO STORE GLUTEN FREE PEACH AND FRANGIPANE PIE?

Cover the pie with plastic wrap and store at room temperature up to three days. If you choose to store the peach pie in the fridge, be sure to bring it to ROOM TEMPERATURE before serving. Do not heat it. The pie will keep up to five days when refrigerated.

YOU MAY  ALSO ENJOY THESE PIES

Gluten Free Lemon Chess Pie

Easiest Gluten-Free Blender Coconut Pie

Gluten Free Peach & Strawberry Crumb Pie

Easy Paleo Strawberry Pie Recipe

Gluten-Free Coconut Lemon Custard Pie

SUMMARY

In summary, peaches and frangipane are a dynamic duo. Frangipane adds a luxurious and indulgent quality to the peach pie by combining the richness of almonds with a smooth and creamy texture. Using a cookie crust adds extra flavor and a buttery texture, and the almond streusel topping finishes the pie to perfection.

This gluten free peach pie is indulgent bakery-style deliciousness! All you need is a small slice to satisfy your sweet cravings.

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Many thanks!

Kristina x