Vibrant summer pies often feature fruit-based fillings, which are refreshing and not overly heavy. The natural sweetness of the fresh fruits is bursting with flavors and complements the warm weather.

You may also enjoy our popular Easy Paleo Strawberry Pie Recipe or the Easiest Gluten-Free Blender Coconut Pie Recipe.

the easiest way to peel a peach

The easiest way to peel a peach is by using the blanching method. Here’s how to do it:

Boil water: Bring a pot of water to a rolling boil. The pot should be large enough to hold the peaches comfortably.

Prepare the peaches: While the water is heating up, wash the peaches thoroughly under cool running water. This will help remove any dirt or debris from the skin.

Score the peaches: Make a shallow “X” shaped cut on the bottom (opposite the stem) of each peach using a sharp knife. This will help the skin peel off more easily during the blanching process.

Blanch the peaches: Carefully place the peaches into the boiling water using a slotted spoon. Let them stay in the boiling water for about 1 minute.

Transfer to ice water: After blanching, immediately remove the peaches from the boiling water and plunge them into a bowl of ice-cold water. This will stop the cooking process and cool down the peaches.

Peel the peaches: Once the peaches are cool enough to handle, use your fingers or a knife to peel off the skin. The blanching process should have loosened the skin, making it easier to remove.

Finish up: Once peeled, you can slice, chop, or use the peaches as desired in your recipes.

It’s important to note the blanching method is best suited for firmer, slightly underripe peaches. If your peaches are very ripe and soft, this method might not work as well, and you may need to use a paring knife and carefully remove the skin.

how to flute a pie crust dough

Fluting a pie crust dough is a decorative technique used to create a finished edge on a pie crust. It adds a touch of elegance and can be done using various methods. Here’s a classic way to flute a pie crust:

Roll out the dough: After making your pie crust dough, roll it out on a lightly floured surface until it’s slightly larger than your pie dish.

Place the dough in the pie dish: Gently lift the rolled-out dough and place it into your pie dish. Gently press it down into the bottom and sides of the dish.

Trim excess dough: Use a sharp knife or kitchen shears to trim the excess dough hanging over the edge of the pie dish. Leave about 1 inch of overhang.

Tuck and shape the edge: Fold the excess dough under itself to create a double-thick edge around the pie. This creates a sturdy edge that will hold the fluting.

Form the fluted edge: Using your index finger and thumb on one hand and the index finger of your other hand, press the dough between the fingers to create a scalloped or pinched design.

Start by placing your thumb and index finger of one hand on the outside edge of the crust and your index finger on the inside edge. Pinch the dough between your fingers while pushing against the inside edge with your index finger. Continue this motion around the entire edge of the pie crust until you have a decorative fluted pattern.

Optional variations: There are many ways to flute a pie crust, and you can get creative with different designs. You can use the tines of a fork to press into the dough for a simple fluted edge or use a fluted pastry wheel for a more intricate design. You can also make V-shaped cutouts or other patterns with small cookie cutters.

Chill the crust: Once your pie crust is fluted, it’s a good idea to chill it in the refrigerator for about 30 minutes before adding the filling and baking. Chilling will help the crust retain its shape during baking.

Fresh summer fruit for pies

If you want to replace peaches in a pie with another fresh fruit, there are several delicious options based on availability and personal preference. Some suitable fruits include:

Nectarines: Nectarines are closely related to peaches and have a similar flavor and texture. They can be used as a direct substitute for peaches in pies.

Apricots: Apricots have a delightful sweetness and slightly tart taste, making for a tasty pie filling.

Plums: Plums, especially when ripe, can provide a sweet and juicy filling, adding a unique flavor to your pie.

Mixed Berries: You can combine fresh berries like blueberries, raspberries, blackberries, or a mix of all three, for a delicious and colorful pie.

Mangoes: Ripe mangoes can create a luscious and sweet pie filling for a tropical twist.

Apples: Although apples have a different texture than peaches, they work well in pies and can be mixed with other fruits to create a delicious blend.

When substituting fruits in a pie, remember that different fruits have varying sweetness and moisture content levels. Adjust the sugar and thickening agents like tapioca starch in the pie filling to achieve the desired sweetness and consistency. Feel free to get creative with combinations and try different fruits until you find your favorite flavor and texture.

Can you use frozen peaches in a pie?

Yes, you can use frozen peaches in a pie! Using frozen peaches is a convenient option, especially when fresh peaches are not in season or not readily available. Here’s how to do it:

Thaw the peaches: If you’re using frozen peaches, thaw them first. You can thaw them by leaving them in the refrigerator overnight or in a microwave-safe bowl and microwaving them on low power for a few minutes.

Drain excess liquid: After thawing the peaches, there might be excess liquid due to the thawing process. Drain the juice from the peaches before using them in the pie to prevent a soggy crust.

Adjust sweetness: Frozen peaches might be slightly less sweet than fresh ones, so you might want to taste them and adjust the sweetness of the pie filling accordingly. You can add a bit more sugar or other sweeteners as needed.

Frozen peaches will maintain the flavor and texture of your pie, and it’s a great way to enjoy peach pie all year round. Additionally, peaches are often picked and frozen at their peak ripeness and are just as delicious as fresh ones in your pie. Happy baking!

Key points on making the best Gluten Free Peach & Strawberry Crumb Pie

Gluten-Free Crust: Use a gluten-free pie crust recipe or a pre-made gluten-free crust. It’s essential to ensure the crust is well-chilled and handled carefully to prevent it from becoming crumbly and difficult to work with.

Fresh Fruit Selection: Choose ripe, fresh, juicy firm peaches and strawberries for the best flavor and texture. If using frozen fruit, thaw and drain them properly to avoid excess liquid in the pie.

Gluten Free Thickeners: Add tapioca starch to the filling to help thicken the fruit juices. This will prevent the pie from becoming too runny and ensure a sliceable pie.

Flavors: Enhance the flavors of the peaches and strawberries with a touch of lemon zest or juice, which balances the sweetness. Herbs such as basil and mint add freshness, and spices like cinnamon, nutmeg, cloves, cardamom and ginger.

Even Distribution: Distribute the peach and strawberry slices evenly in the pie shell to ensure every bite is filled with a delicious combination of fruits.

Crumb Topping: The crumb topping should be golden brown when baked.

Pre-Baking the Crust: To avoid a soggy bottom crust, consider pre-baking the pie crust for a few minutes before adding the filling. This will help set the crust and prevent it from becoming too soft.

Cooling: Allow the pie to cool completely before slicing to allow the filling to set properly. This will also make the pie easier to slice and serve.

By following these key points, you’ll be well on your way to creating a Gluten-Free Peach & Strawberry Crumb Pie that everyone will love, regardless of dietary restrictions! Enjoy!

Let’s Connect!

Be sure to FOLLOW US on FACEBOOK and PINTEREST. And don’t forget to sign up for our newsletter, the form is at the bottom of this page. We always have something new and exciting for you!

Many thanks!

Kristina xx