Hi, I'm Dr. Jean Layton. In diverse jobs from chef to doctor, I've used my analytical skills to address the ongoing goal, "There has to be a better way." When not seeing patients, I'm in the social media world, teaching people to thrive gluten-free.
Camp is such a fun time, Now imagine one where baking pies is the main focus. That is where I have spent the last four days, Pie Camp with Kate McDermott.I got to teach about gluten-free, and gluten-free, dairy-free pie dough plus prepare the breakfasts each morning. More Recipes will follow, but enjoy this picture of my final pie, Frog Hollow Farms Peach with a gluten free, dairy free crust.
Peach Pie
Author: Dr. Jean Layton
Frog Hollow Farms peaches were just an incredible treat for this simple pie. Fully ripe when they arrived, we had a hard time resisting them long enough to get some in a pie.
Ingredients
- 2 tablespoons tapioca flour
- 2 tablespoons of brown sugar (optional)
- ½ teaspoon cinnamon
- pinch of nutmeg
- 3 Large Peaches or 4 smaller- washed but not peeled
- 2-3 tablespoons of pastured butter.(optional) (I love Organic Valley)
- 1 batch of gluten-free, dairy free pie crust
Instructions
- Divide the pie crust into slightly uneaqual halves.
- Rollout the slightly larger piece of pie crust between plastic sheets floured with tapioca flour to overflowingly fit a deep pie pan.
- Gently place the pie crust into the pan, don’t get worried if it breaks a bit, just patch it.
- roll out the the smaller piece of pie crust to at least the size of the pan plus edge.
- Place both back into the fridge while you prepare the filling.
- Combine the flour, sugar and spices in a deep bowl.
- Stir together till one color.
- Preheat oven to 425.
- Slice the peaches into wedges without peeling them directly into the bowl.
- Toss gently to coat each slice in the flour mixture,
- Place the filling into the prepared pan.
- Dot with butter if desired.
- Cover the filling with the second piece of pie crust.
- Cut decorative cuts into the upper crust to allow steam to escape.
- Place completed pie into preheated oven.
- Bake 15 minutes.
- Turn oven down to 350.
- Bake an additional 25-30 minutes till pie crust is browned and you hear a Thump, Thump from the boiling fruit.
[...] Jean Layton (GFDoctor) and I are getting together soon to plan our next Pie Camp. Be sure to join the Art of the Pie mailing list to receive notification of it. [...]