Who has time for rolling pie crust and slicing peaches when you can be outside having fun? Capture the flavor of summer without all the work or all the sugar with this allergen friendly inside out peach pie.
But let’s face it. When it’s hot out and the kids want to play you don’t always feel like rolling pie crust and preparing pie filling.
You don’t have to resort to store-bought desserts. All of the work of making pie is simplified in this inside out peach pie. No need to roll out the crust (and pray it holds together). Simply make little balls of dough to sick right inside the peach. This is a great task for kids!
What’s even better is that you skip all of the sweeteners normally added to the filling. The peach flavor shines on its own in inside out peach pie. As it bakes the juices thicken, creating a sweet syrup.
No peeling or slicing peaches either. Simply cut a freestone peach in half and remove the pit. Done.
You can make the pie open face. This creates a crispy pie crust (like the flaky top crust on a pie). Or you can put the top half of the peach over the pie crust. You’ll get a softer crust (like the bottom crust on a pie). Whichever is your favorite!
Serve inside out peach pie plain, with ice cream or with whipped cream. You can even serve it for breakfast with a bit of honey-sweetened whole milk yogurt! Eat with a spoon or just pick it up with your hands. The perfect dessert for kids.
My kids have a lot of allergies. So it’s always exciting when I make a dessert they can enjoy. Inside out peach pie is free of dairy, nuts, eggs, soy, corn and coconut. You can make it gluten free (I use rice flour) or with wheat.
When you want a summer treat without much work, without allergens and without much sugar go for inside out peach pie. You’ll get a dessert that is free of the bad stuff but big on flavor.
What is your favorite way to use fresh peaches?
Easy Inside Out Peach Pie Recipe
- 1/2 cup white rice flour all purpose flour or whole wheat flour
- 2 tbsp. lard or butter
- 1/8 tsp. salt
- 2 tsp. cane sugar
- 3 – 4 tsp. water
- 4 – 8 freestone peaches
- Heat the oven or toaster oven to 400*F.
- Wash, cut in half and remove pit of peaches. If the pit is small you can cut a little more peach flesh out to fit the pie crust.
- In a small bowl combine the flour (rice, all purpose or whole wheat), fat (butter or lard), salt and sugar. Mix by hand until crumbly.
- Add the water until a ball of dough forms.
- Roll 1 Tbsp. of dough into a ball. Place in the hole of a peach half . Leave it open face or top with the other half of the peach. Repeat with the remaining peaches and dough (there will be enough dough for 4 peaches doing the open face method or 8 peaches with the tops on, 8 balls of dough total).
- Place in individual baking dishes (like small Pyrex cups) or a square baking pan (individual dishes work well for serving).
- Bake for 50 – 60 minutes. Allow peach to cool slightly before serving.
- Serve with the syrup in the pan from the peach juice. Top with ice cream, whipped cream or sweetened yogurt if desired.
Mary is a Christian, a wife and a mother of three young children. She has a passion for real food and will help you navigate the world of food allergies and feeding challenges such as picky eating, oral SPD and tongue ties. She blogs about meal planning, feeding tips and healthy food at Just Take A Bite.