Homestead on the hill
Simple & delicious gluten-free food.
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This dessert started as an experiment to utilize some of the peaches from our tree (our very first harvest this year) & celebrate my mother-in-law’s birthday! After tasting this flavorful flaky pastry, I decided I needed to try to articulate how this all went together.
Truthfully, I just absolutely love this pie crust recipe, but I also had some icing that needed to be used up. So instead of making a pie, I decided to make this peach pastry instead.
First, you need to start by making this incredible pie crust. I can take no credit for this recipe, as it is from another skilled gluten-free baker, Crystal Schmidt. You can jump over to her Youtube page for the full recipe & detailed instructions.
Here is what I did with that pie crust:
I did not divide the crust as you would for a pie. I simply rolled the crust out as one full sheet. Once I added my filling (recipe below), I cut the outer quarters using a pizza cutter so as I folded in the edges, I could overlay them, but some of the filling would poke through.
This is not the most beautiful picture (I wasn’t actually planning on sharing this because visually it didn’t turn out internet worthy), but let’s not let pictures stop us from enjoying DELICIOUS gluten-free goods! I want you to be able to see how I cut this and pulled it together. I used the edges of my baking mat to help fold this together all at once – I did not pull each individual piece – that would have been a mess.
I still brushed the crust with cream and sprinkled with sugar, just as she does with her pie.
For the filling, I made a slightly thicker than pie crust filling – you can use the same technique Crystal shows in her video. Here are the measurements I used for this peach pastry filling:
Ingredients
Peach Filling:
- 8 small peaches, pealed, cut into about 1/2″ cubes
- 1 Tbsp water
- 1/4 cup granulated sugar
- 2 tsp brown sugar
- 2 tsp gluten-free flour blend
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp grated nutmeg
- 1/8 tsp allspice
You can adjust the seasoning amounts to your taste preference. These measurements are approximate.
For baking, I followed Crystal’s pie baking instructions and baked this at 425°F for 20 minutes, then I reduced the temp to 375°F and baked for about 50 minutes. You want to see that the crust is turning nice and golden.
Icing:
- 1/4 cup butter, room temperature
- 2 oz cream cheese, room temperature
- 3/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup heavy cream
- 2 tsp vanilla
For the icing: cream together the butter & cream cheese. Mix in the powdered sugar & salt, then the cream & vanilla. Drizzle over the pastry once it has completely cooled. If you need, heat the icing just slightly to drizzle.
Enjoy!
Notes
If you’re looking for a high-quality sea salt for your baking, I recommend checking out Baja Gold Sea Salt. I use it for all my cooking, baking, and mineralizing water. You can use code “LaNay_10” for 10% off your order.