This stunning dessert will be your new go-to when juicy peaches are in season. The prep for a sheet pan pie – or slab pie, as some call it – is the same as a traditional round pie only in sheet pan size, making it ideal for serving a crowd. This fresh peach pie offers better-for-you ingredients and is unfussy enough to make for any occasion. It doesn’t have to look perfect, and that’s what makes it perfect! The recipe mixes brown sugar, cinnamon and nutmeg right into the dough, so the gluten-free crust is just as desirable as the caramelized fruit filling. You’ll be counting down the minutes until it emerges in all its bubbly, golden-brown glory.
Sheet Pan Peach Pie (Gluten-Free)
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 369 kcal
Ingredients
Filling
- 8-10 medium or large peaches peeled and sliced into ¼-in. thick slices
- Juice of 1 lemon
- ½ cup light brown sugar
- 1 tsp. Redmond Real Salt Ancient Fine Sea Salt
- 1 Tbsp. + 2 Tsp. cornstarch or arrowroot starch
- 1 cup water
- 2 tsp. Simply Organic Madagascar Vanilla
Optional: 1 tsp. Organic Valley Ghee
Crust
- 2-½ cups King Arthur Baking Company Gluten-Free Flour
- 1 Tbsp. light brown sugar
- 1 Tbsp. Bragg Organic Apple Cider Vinegar
- 1 tsp. sea salt
- 1 tsp. Simply Organic Cinnamon Powder
- 1 tsp. Private Selection Nutmeg Ground
- 2 sticks cold butter grated or cubed
- 12 Tbsp. ice-cold water
Optional: Egg wash or ghee (for brushing crust)
Notes: Unbleached all-purpose flour may be used instead of gluten-free flour; however, recipe will not be gluten-free. Golden monkfruit sweetener may be used instead of light brown sugar.
Instructions
Filling
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In bowl, toss peach wedges with lemon juice and set aside.
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In large saucepan over medium heat, whisk together sugar, water, cornstarch, salt and vanilla. Bring to boil, whisking, 2-3 minutes until thickens. Add peaches and simmer until tender, about 5-7 minutes. If desired, stir in ghee for flavor. Set aside to cool.
Crust
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In bowl, combine flour, sugar, salt, cinnamon, nutmeg, butter, vinegar and water. Mix by hand until dough forms pea-sized pieces. (Note: Do not over mix. Use food processor instead of hand mixing, if desired.)
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Divide dough into two equal parts; shape into balls. Wrap each ball with plastic wrap and chill 30 minutes.
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Preheat oven to 425 degrees F. Grease 8x11-inch sheet pan.
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On flat surface covered with plastic wrap, place one ball of dough. Cover with second sheet of wrap and roll to ⅛-inch thickness. (Note: plastic wrap helps avoid crumbling.) Place dough carefully in sheet pan, pierce with fork. Pre-bake 20 minutes, or until golden, to prevent sogginess. Let cool. Spoon in filling.
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Lower oven temperature to 375 degrees F.
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Roll out second dough ball to ⅛-inch thickness and lay over top. (For decorative crust, cut out lines or circles.) If desired, brush with egg wash or ghee.
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Bake pie 45 minutes to one hour, until golden brown.
Recipe Notes
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Nutrition Facts
Sheet Pan Peach Pie (Gluten-Free)
Amount Per Serving
Calories 369
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 49mg16%
Sodium 549mg23%
Potassium 257mg7%
Carbohydrates 48g16%
Fiber 5g20%
Sugar 23g26%
Protein 4g8%
Vitamin A 958IU19%
Vitamin C 8mg10%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.