Peach Streusel Pie

peach streusel pie

Ingredients icon-ingredients

*For a 20cm diameter cake tin or ring.

  • Sablé (pie crust)

  • 80g Brown rice flour

  • 45g Corn starch

  • 40g Almond flour

  • 50g Powdered sugar

  • 1 pinch of Cinnamon

  • 0.8 g (1/4 teaspoon) Xantham gum*

  • 80g Cold butter

  • 1 unit Egg

  • Filling

  • 3 units Peaches

  • 40g Brown sugar

  • ½ Vanilla pod

  • 20g Cognac

  • 2 teaspoons Flour mixture

  • 1 teaspoon Corn starch


  • Preparing the streusel.

  • 1.Knead all the ingredients until smooth.

  • 2.Freeze it. Click HERE to see the video!

  • For the pie crust.

  • 1.Prepare the recipe for Sablé (pie crust).

  • 2.Spread some gluten free flour mixture (or corn starch) on the table, and spread the dough. Give it some thickness for a proper baking. Cut the dough according to the size of the mould you are planning to use.

  • 3.Poke the dough with a fork and bake it individually, cover the dough with oven paper and place some weight over it. Traditionally it's covered with chickpeas or dried legumes to keep it from rising. Bake at 200ºC for 15 minutes. Then, take out the chickpeas and the baking paper and bake for another 15 minutes approximately, until golden.

  • 4.Leave it to cool and set aside.

  • For the filling.

  • 1.Peal and dice the peaches.

  • 2.Cook in a pan the peach together with the brown sugar and the vanilla.

  • 3.Once the peach is soft and sweet, add the coñac and flambe it.

  • 4.Leave it to evaporate the alcohol, remove the vanilla pod, and add the teaspoons of flour mixture and corn starch. Lower the fire and integrate all the ingredients properly.

  • 5.Pour over the baked crust and spread evenly using a spatula.

  • Assembling.

  • 1.Grate the frozen streusel over the pie and bake at 170ºC using only the top heat, for 25 minutes approximmately, until golden.

  • 2.Leave it to cool completely and unmould it.

  • 3.Decorate it to taste.

  • *Xanthan gum is a thickener obtained from the fermenting of corn mash (or other grains), resulting in some kind of gelatine. It is used as an additive to add elasticity to doughs made with gluten free flours. It provides no flavour whatsoever, barely adds calories to the recipe and it may be used for both cold and hot processing. We can easily find this product in herbalists, specialty shops and some supermarkets.

  • *Peaches can be replaced with any other fruit of your preference.

  • *It's important for the pie to be cold before cutting it.


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