I love fresh peaches, and one of my favorite ways to use them is making lattice crust peach pie in a square pan. But recently I needed a gluten-free version. The problem was I wanted it to taste like my recipe.
What makes my gluten-free peach pie extra special is its rich cream cheese crust. It’s a recipe that I got from a chef that made it at an Outward Bound camp I visited several years ago.
There are numerous gluten-free crust recipes out there, but not so many that feature cream cheese.
Then I found a recipe for gluten-free flaky cream cheese pastry by Stacy at Wicked Good Kitchen. Her cream cheese pastry is as close to my cream cheese cobbler crust as I’ve found – and she has wonderful photos and tips for working with the dough.
After a couple tweaks to Stacy’s fabulous flaky crust, I added my filling.
The result? A gluten-free lattice peach pie that rivals my gluten-laden version.
Gluten-Free Lattice Peach Pie
- 3 cups peaches, peeled and sliced
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup sorghum flour
- ½ cup potato starch
- ½ cup sweet rice flour
- ½ cup tapioca flour
- 1 cup unsalted butter (chilled)
- 1 8 ounce package cream cheese
- 2 tbsp sugar
- 1 ½ tsp pure vanilla
- ½ tsp salt
- 2 tbsp sweet white rice flour
- 3 tbsp cream or half and half
- 2 tbsp sugar
- ¼ tsp cinnamon
In large mixing bowl, combine the peaches, sugar, cornstarch, lemon juice, cinnamon and nutmeg. Set aside.
Whisk the potato starch, sorghum flour, sweet white rice flour and tapioca flour together in a bowl. Set aside.
Cream together lightly the butter and cream cheese, using an electric stand mixer with a paddle attachment.
Add in the sugar, vanilla and salt, mixing until combined.
Add the flour mixture in two batches, beating until blended.
Wrap the dough in a sheet of plastic wrap, patting it out into a rectangular shape.
Place the wrapped dough into the refrigerator for at least an hour. (Can be refrigerated overnight.)
Take the dough from the refrigerator and remove from the plastic wrap.sprinkle the 2 tablespoons of sweet white rice flour on both sides. and place on a saran wrap sheet, sprinkling the 2 tablespoons of sweet white rice flour on both sides.
Sprinkle 1 tablespoon of sweet white rice flour on one side of the rectangular-shaped dough and place on a new sheet of plastic wrap, with the flour side down.
Cut off one-third of the dough and set aside. You should have a square-shaped piece of dough left on the plastic wrap.
Sprinkle the remaining 1 tablespoon of sweet rice flour on top of the square dough and then place another new sheet of saran wrap on top of the dough.
Roll the dough between the two pieces of plastic wrap, creating a 14" by 14" square.
Remove the top layer of plastic wrap and carefully place the dough into a 9" x 9" baking pan, with the top layer facing down.
Remove the remaining plastic wrap and fit the dough to the pan, carefully patting the dough up the sides, if necessary.
Fill the dough with the peaches.
Place the remaining dough between two plastic sheets and roll out into a 10" x 10" square. Cut into 12 strips and place on top of filling in a lattice pattern.
Crimp the edges and then brush the cream on top edges and lattice strips. Sprinkle with the 2 tablespoons of sugar and 1/4 tsp cinnamon.
Place in a preheated 400° F oven and bake for 15 minutes. Reduce heat to 350° F and bake an additional 30-40 minutes until the crust turns a golden brown.
Remove from oven and let sit for 15-20 minutes before serving.