The Best Allergy-Friendly Peach Pie Recipe: Gluten-Free & Top-8-Free Summer Delight

Experience the ultimate taste of late summer with this incredible Allergy-Friendly Peach Pie. Featuring luscious peaches bathed in an irresistibly sweet, “knock-your-socks-off” syrup, all nestled atop a delightful shortbread crust. This recipe truly proves that the end of summer can be incredibly delicious! Crafted with care for those with dietary restrictions, this pie is completely free of: wheat, dairy, egg, soy, peanut, and tree nuts. Yes, that means it’s not only gluten-free but also entirely top-8-allergen-free!

Has anyone else been absolutely desperate for peach season to finally arrive? I’ve spent weeks eagerly anticipating that unmistakable, sweet perfume drifting from the produce aisle, signaling that those juicy, sun-ripened peaches are at their peak. Here in Utah, peach season graces us from roughly August through September, and I’ve been heavily counting down the days for its glorious return.

Why This Peach Pie Stands Apart (Even for Non-Fruit Pie Lovers!)

Peaches, in their purest form, are delightful on their own. But all summer long, my mind has been consumed with one specific craving: a truly spectacular peach pie. The moment finally arrived, and I can confidently say, this recipe did not disappoint in the slightest. What makes this pie so special, especially for someone like me?

Full disclosure: I’ve never considered myself a huge fan of fruit pies. I know, it sounds a bit odd for a baker, but hear me out. If I’m indulging in a slice of pie, I usually lean towards something like a rich chocolate pie. Why? Because chocolate pie offers a consistent, reliable sweetness and texture. My main gripe with fruit pies – be it cherry, raspberry, or even peach – is the frustrating inconsistency. There’s nothing worse than biting into a slice only to find the fruit filling isn’t sweet enough, or the berries weren’t perfectly ripe, leaving you utterly disappointed. I absolutely detest that feeling.

However, I believe I’ve cracked the code and found a brilliant workaround for this common fruit pie dilemma. My secret ingredient, which you’ll soon discover in the recipe, involves a surprising addition: jello. This ingenious little hack ensures that even if your peaches aren’t naturally bursting with celestial sweetness, the pie filling will compensate for any tartness, delivering an absolutely AMAZING flavor every single time. Seriously, I ended up with a small amount of leftover syrup and found myself legitimately eating it with a spoon. Is that bad? Perhaps, but it was incredibly delicious!

It’s truly astonishing how just two tablespoons of peach jello can make such a profound difference. But it does! The resulting filling is ridiculously good, exploding with authentic peach flavor. It’s hands down the best pie trick I’ve ever learned, guaranteeing a consistently sweet and flavorful experience that will convert even the most skeptical fruit pie critics.

The Delightful Difference of a Shortbread Crust

Another aspect I absolutely adore about this allergy-friendly peach pie is its choice of crust: a rich, buttery shortbread. Unlike thinner, more traditional pastry crusts that can sometimes feel a bit flimsy, I prefer a thicker, more substantial crust that you can truly sink your teeth into. There are times when I find myself growing weary of the delicate, flaky nature of conventional pie crusts. This shortbread alternative offers a wonderful contrast in texture and flavor, providing a sturdy and satisfying base for the juicy peach filling.

Beyond its delightful taste and texture, this shortbread crust offers a significant advantage in terms of preparation: it requires no rolling out and no chilling. This is a double win in my book! When a craving for peach pie strikes, especially after waiting all summer for the perfect peaches, I want it, and I want it as soon as possible. The thought of adding extra steps like rolling and chilling dough can be a real deterrent. This no-fuss crust means you can get to enjoying your pie much faster, making the entire baking process wonderfully straightforward and enjoyable. It’s the perfect solution for satisfying that immediate peach pie desire without any unnecessary delays.

Embrace Peach Season Before It’s Gone!

So, before those glorious peaches disappear for another year, make sure to grab just three or four medium-sized fruits and get started on this incredible peach pie. We recently enjoyed it yesterday for Labor Day, savoring each bite after a fun baseball game. It felt quintessentially American, a perfect celebration of good food, good company, and a well-deserved long weekend. God bless America, and thank goodness for three-day weekends and delicious pie! Life, indeed, felt exceptionally good yesterday.

Allergy-Friendly Peach Pie (Gluten, Dairy, Egg, Soy, Peanut & Tree Nut Free; Top-8-Free)

Yield:
1 pie

Prep Time:
50 minutes

Cook Time:
20 minutes

Total Time:
1 hour 10 minutes

Experience juicy peaches swimming in the most heavenly, sweet syrup, all perfectly cradled in a delectable shortbread crust. This Allergy-friendly Peach Pie is designed for everyone to enjoy, being entirely free of: wheat, dairy, egg, soy, peanut & tree nuts. It’s a truly glorious gluten-free and top-8-free dessert!

Ingredients

• SHORTBREAD CRUST:
• 1 and 1/2 cups gluten-free flour blend
• 1/4 cup powdered sugar
• 3/4 teaspoon xanthan gum
• 1/8 teaspoon salt
• 10 Tablespoons dairy-free, soy-free vegetable shortening
• 2 Tablespoons rice milk
• PEACH FILLING:
• 1 cup water
• 1 cup sugar
• 3 Tablespoons cornstarch (If you can’t do corn, arrowroot powder is a suitable substitute)
• 1 and 1/2 Tablespoons water
• 1 and 1/2 Tablespoons peach Jello powder
• 1/8 teaspoon salt
• 1 Tablespoon vegan butter
• 1 Teaspoon vanilla extract
• 3-4 medium peaches, peeled and thinly sliced

Instructions

1. For the crust, begin by placing all the dry ingredients into a stand mixer fitted with the paddle attachment. Stir for about one minute to ensure they are thoroughly combined. Next, add the vegetable shortening and rice milk to the mixture. Continue to mix until all ingredients are well incorporated and a cohesive dough forms. With wet hands (to prevent sticking), press the dough evenly into a greased tart pan. Bake at 350°F (175°C) for 15-20 minutes. Keep a close eye on it as it typically won’t brown significantly. Once baked, allow the crust to cool completely.
2. While the delicious shortbread crust is cooling, it’s the perfect time to prepare the luscious peach syrup.
3. In a medium saucepan, combine 1 cup of water and 1 cup of sugar. Bring this mixture to a boil over medium heat, stirring occasionally until the sugar has fully dissolved.
4. In a separate small bowl, whisk together the 1 and 1/2 tablespoons of water with the cornstarch until smooth. Gradually add this cornstarch slurry to the boiling sugar water in the saucepan, stirring continuously until the mixture thickens. Once thickened, remove the saucepan from the heat. Stir in the peach jello powder, salt, vegan butter, and vanilla extract. Whisk thoroughly until the vegan butter has completely melted and all ingredients are smoothly incorporated. Gently fold in your peeled and sliced peaches, ensuring they are well coated with the vibrant syrup. You can adjust the amount of peach slices to your preference. Finally, pour this exquisite peach filling into the cooled shortbread crust.
5. Place the entire pie in the refrigerator and allow it to chill for a minimum of 3-4 hours, or ideally, overnight. This crucial step allows the filling to set beautifully, achieving that perfect, sliceable consistency.
6. Serve your delightful peach pie plain to truly savor its flavors, or elevate it further with a dollop of store-bought or homemade coconut whipped cream. Any leftovers should be refrigerated promptly after serving to maintain freshness. The pie will remain delicious for approximately 24 hours; beyond that, the shortbread crust may begin to soften.

Notes

If you’re looking to make this recipe completely vegan, simply omit the peach jello. While the filling might have a slightly less intense “peachy” flavor, it will still provide a delicious, structurally sound, and sweet result from the sugar.

The recipe for this wonderfully adaptable shortbread crust was inspired and adapted from Cybele Pascal’s excellent book, “The Allergen-Free Baker’s Handbook,” a fantastic resource for allergy-friendly baking. The brilliant filling technique, especially the use of jello for consistent sweetness, was creatively adapted from a recipe found on Oh Sweet Basil.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO, BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS FOR MORE INSPIRATION.

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Craving Other Summer Desserts? Discover These Additional Favorites:

Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Frozen Raspberry Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Vegan Strawberry Pie Pops (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)