This fresh peach pie is made with an easy gluten free pie crust and a filling of cinnamon-sugared peaches for a simple, delicious gluten free dessert.
This recipe uses a crunchy vanilla cereal to create a flavorful gluten free crust.
There’s nothing quite like a fresh fruit pie on a warm day. With peaches in season, this gluten free fresh peach pie combines tender, cinnamon-ginger peaches with a sweet, crunchy vanilla cereal crust. The result is a dessert that’s both comforting and bright—perfect for summer gatherings, potlucks, or a relaxed family dinner.
Why this gluten free peach pie works
The crust is made from a vanilla-flavored whole grain cereal that adds sweetness, texture and structure without wheat flour. Pressed into a pie plate and chilled, the crust holds the warm peach filling beautifully. The peach filling is gently cooked with cornstarch, sugar and warm spices—ginger and cinnamon—for depth and a hint of spice that complements the fruit.
Ingredients
- 2 cups crunchy vanilla cereal (gluten free)
- 1/4 cup white sugar (for crust)
- 5 tbsp butter, melted
- 6 fresh peaches, peeled, pitted and sliced
- 2 tbsp cornstarch
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 cup white sugar (for filling)
- 1/2 cup brown sugar
- 1/4 cup water
Instructions
- Add the vanilla cereal to a food processor and pulse until it becomes a fine crumb.
- Mix in the 1/4 cup white sugar and the melted butter. Pulse briefly—about 5 to 10 seconds—until the crumbs hold together when pressed.
- Press the crumb mixture evenly into a 9-inch pie plate to form the crust. Press firmly along the bottom and up the sides for even coverage.
- Place the crust in the refrigerator to chill while you prepare the filling.
- In a large skillet over medium heat, combine the sliced peaches, cornstarch, ground ginger, ground cinnamon, 1/4 cup white sugar and 1/2 cup brown sugar. Pour the 1/4 cup water over the top.
- Toss the ingredients together and cook for 2–3 minutes, allowing the sugars and spices to start dissolving and the peaches to release some juice.
- Reduce the heat to low, cover the skillet and simmer 15–20 minutes, stirring occasionally, until the peaches are tender and the filling has thickened slightly.
- Pour the warm peach filling into the chilled crust and return the pie to the refrigerator for at least 30 minutes to set and cool.
- Serve chilled or at room temperature. A scoop of vanilla ice cream makes a lovely a la mode accompaniment.
Tips and variations
- If peaches are very juicy, you can increase the cornstarch by 1 teaspoon to help thicken the filling.
- For a deeper caramel flavor, gently brown the butter before mixing it into the crust.
- Stir in a teaspoon of vanilla extract to the filling for added aroma.
- Swap some of the peaches for nectarine slices or add a handful of fresh berries for variation.
- To make the crust nut-free, ensure the cereal you use contains no nut ingredients and check labels for cross-contamination if needed.
Serving and storage
This pie is delicious served on its own or topped with vanilla ice cream or whipped cream. For the best texture, serve within 1–2 days. Store the pie covered in the refrigerator for up to 3 days. The crust will remain pleasantly crisp for the first day; refrigeration may soften the crust slightly over time. To re-crisp, you can warm slices briefly in a 325°F (160°C) oven for 5–7 minutes before serving.
Nutrition (approximate, per slice)
- Calories: 335 kcal
- Carbohydrates: 62 g
- Protein: 2 g
- Fat: 9 g
- Saturated fat: 6 g
- Sodium: 112 mg
- Fiber: 2 g
- Sugar: 47 g
About this recipe
This gluten free fresh peach pie uses a crunchy vanilla whole-grain cereal to make an easy, no-roll crust. The pie highlights ripe peaches seasoned with cinnamon and ginger for a balanced, warm flavor. It’s an accessible dessert that showcases seasonal fruit and offers an inviting texture contrast between the crumbly crust and tender fruit filling.
Author: Whitney Bond