Easy Colorado Peach Pie

Easy Colorado Peach Pie filling is gluten-free, with a few simple ingredients
and ripe Colorado peaches. Add to the fun with cutout stars as an alternative to
a lattice, especially when using a gluten-free crust like my Coconut Oil Pie
Crust [https://amealinmind.com/coconut-oil-pie-crust-gluten-free-and-vegan/].

Servings: 6 servings

Author: Beth of A Meal In Mind

Prep Time
20 minutes

Cook Time
40 minutes

Course:

Dessert

Cuisine:

American

Keywords:

Dairy-Free Gluten-Free peaches fresh fruit tapioca Colorado peaches easy pie filling peach pie

🧂 Ingredients

1 recipe gluten-free coconut oil pie crust

prebaked
⅓ to ½ recipe unbaked pie crust for top cutouts

see note
5 cups fresh peaches

peeled (optional) and diced
½ cup coconut sugar

use less if peaches are very sweet
½ teaspoon ground cinnamon
2 teaspoons lemon juice

optional if peaches seem not very tart
4 tablespoons tapioca flour
Non-dairy kefir

for topping, optional

Instructions

1 Preheat oven to 425°F.
2 Use prepared pie crust that has been pre-baked and allowed to cool (see Coconut
Oil Pie Crust
[https://amealinmind.com/coconut-oil-pie-crust-gluten-free-and-vegan/]) and
shapes that you’ve cut out of the extra, unbaked pie crust.
3 Carefully stir together peaches, coconut sugar [https://amzn.to/3qqWi61],
cinnamon, optional lemon juice and tapioca. Pour into prepared pie shell.
4 Place stars or other cutout shapes in a design of your choice on top of the
filling.
5 Optional: Place a pie shield around the edge of the pie. See note.
6 Place the pie on a cookie sheet.
7 Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for
about 30-40 minutes, or until the filling is bubbly and the crust is baked
through and slightly golden.