Gluten-free Ginger Peach Pie

I love peaches. I love eating a ripe peach when the juices are dripping down your arm, and the taste of sunshine hits you. Though, I cannot touch the skin of a peach. Its fuzzy feeling bothers me so much that it gives me goosebumps. In a store I need to use a plastic bag to pick them up, and I do purchase them only if I have to. You can imagine how silly a middle aged woman looks when she asks her husband or one of her kids to peel her peach! That’s why my favorite are nectarines, though they are not ideal for baking. So, when few years ago I taught a pie class at The Baker’s Pin, I needed to get resourceful in terms of time, and, truth be told, avoidance of touching peaches. That’s when I discovered how frozen peaches are a great substitute in making peach pie. By all means, if you are not like me and you can handle peaches’ skin, use fresh ones, they are absolutely the best choice.

Here is a recipe for Gluten-free Peach Pie with a sprinkle of ginger.


Gluten-free Ginger Peach Pie

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Recipe by Simona Gluten-free Course: Dessert, pieDifficulty: Easy
Prep time


Cooking time




  • 1 double 1 Gluten-free pie crust – 1/2 original recipe

  • 5/6 cups 5/6 sliced fresh peaches (approximately 10 peaches) or two 16-ounce bags of frozen peaches, partially thawed

  • 1 Tbsp 1 Lemon juice

  • 1 tsp 1 Vanilla extract

  • 60 gr 60 Cornstarch – 1/2 cup

  • 160 gr 160 Light brown sugar – 3/4 cup

  • 1/2 tsp 1/2 Freshly grated ginger

  • 1/2 tsp 1/2 Powder ginger

  • 2 Tbsps 2 Half and Half or Heavy cream

  • 2 Tbsps 2 Demerara sugar


  • Prepare your pie crust and refrigerate at least for half hour.  Roll out the bottom into your pie dish and place in the fridge to cool. In the meanwhile heat your oven to 425°F.
  • In a large bowl, combine your sliced peaches with the lemon juice (to keep from browning), and the vanilla.
  • Add cornstarch, brown sugar, both kinds of ginger and stir until uniformly distributed. I made the mistake of not thawing the peaches before preparing the pie and I got lumps of cornstarch, sugar and spices that didn’t taste great.
  • Scoop the filling into your pie dish. Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp. I prefer my top whole for this pie, but you can choose your own design – like cutting strips for a lattice for example.
  • Brush the top of the crust with the half and half or heavy cream, and sprinkle with Demerara sugar. If you chose a whole top, cut several slits in it, to allow steam to escape.
  • Bake the pie for 15 minutes. Reduce the oven heat to 375°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning. Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
  • Allow to cool for about an hour before serving.


  • To peel peaches easily, place them into a large pot of boiling water for about 10 seconds, then remove and place into an ice bath.  The skin will then just rub off.

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2 Comments Add yours

  1. Beth Simpson says:

    Sim, I’m the exact same way with peaches. CANNOT touch them!

    1. I had no idea Beth! 😄

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