When peach season arrives, I can only think of one thing. Pie. Peach pie, served warm with a ginormous scoop of dairy free vanilla ice cream. The best way to enjoy fresh, juicy peaches!
Sometimes you just need to get in the kitchen and make a pie. It’s therapeutic, it really is. Rolling out the dough, filling it with sweet fruit and baking to bubbly, golden deliciousness. Then comes the best part. You get to dig into the first slice. You have to reward yourself for all of that hard work. Making pies is a labor of love and so worth it!
My go-to ingredient for pie making is Bob’s Red Mill gluten free pie mix. It is the perfect flour blend for pies because it is so light. It creates a delicate, flakey crust. The way it should be. Keep it stocked in your pantry, my friends. It’s great for mini tarts and hand pies too.
This rustic peach almond crostata is one of my favorite types of pies. Free-form. Just roll, fill, fold over the edges and call it good. It doesn’t have to be perfect, but it’s always delicious. I tried something new and added an almond crumb topping to this crostata. It really takes it over the edge in the yummy department. Adds a crunch and texture that compliments the baked peaches. Peach pie for the win!
- 1 1/2 cups Bob's Red Mill gluten free pie crust mix
- 1 tablespoon cane sugar
- 1/4 teaspoon salt
- 4 tablespoons vegan butter, cold {such as Earth Balance}
- 3 tablespoons non-hydrogenated shortening or refined coconut oil {such as Nutiva}
- 4-6 tablespoons ice-cold water
- 5 large ripe peaches, peeled and sliced
- 2 tablespoons Bob's Red Mill gluten free pie crust mix
- 2 tablespoons orange juice or water
- 1 tablespoon cane sugar
- 1/4 cup Bob's Red Mill gluten free pie crust mix
- 2 tablespoons cane sugar
- 2 tablespoons brown sugar
- 3 tablespoons vegan butter, cold
- 1/2 cup sliced almonds
- Sift together pie crust mix, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal.
- Pour in 4 tablespoons cold water. Continue to blend until dough comes together {add additional water as needed}.
- Pat dough into round, flat disc. Wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
- Preheat oven to 400 degrees. Line large baking sheet with parchment paper.
- In large mixing bowl, add peeled and sliced peaches. Top with 2 tablespoons pie crust mix, orange juice and sugar. Toss gently to coat and set aside.
- To make almond crumb topping, mix together 1/4 cup pie crust mix, sugar, brown sugar and vegan butter, Using fork, blend together. Add sliced almonds and gently mix to combine. Set aside.
- Remove dough from refrigerator an place onto large piece of plastic wrap. Top with another piece of plastic wrap and roll out until 1/4-inch thick circle.
- Remove top layer of plastic wrap and quickly flip dough onto prepared cookie sheet. Press together any cracks. Top dough with peach mixture, leaving a 2-inch edge around peaches.
- Top peaches with almond crumb mixture. Fold edge of dough over crumb topping, crimping dough as needed.
- Bake crostata for 30-35 minutes, until crust is golden brown and juices are bubbling.
- Let crostata cool 30 minutes. Slice and serve warm with vanilla coconut milk ice cream.
Get a Bob’s Red Mill coupon for a discount on gluten free pie crust mix by clicking here!
This post has been sponsored by Bob’s Red Mill. All opinions are my own.
Beautiful! I am loving the sound of that flaky crust!
This is gorgeous and delicious looking too. YUM!!
This looks incredible! I can’t wait to try the new pie crust mix… But I haven’t found it at my local stores, and I was wondering if you think it would work for now if I use one of your other pie crust recipes until I can get my hands on Bob’s for next time?
You can use my flour blend in place of the pie crust mix, just be sure to use the white rice flour version.
This looks delicious! If I were to us regular butter would I still need shortening?
No, you could just use regular butter. Enjoy!