Easy Inside Out Peach Pie Recipe
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.
- 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.
Calories: 132kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 74mg | Fiber: 1g