4 oz cold organic butter, cubed (did you know Organic Valley now has pasture butter???)
2 T coconut sugar (optional)
1 pinch salt
1/2 c (2.2 oz) glutinous rice flour (I used my kick ass grain mill and actually just used jasmine rice)
3/4 c (3.2 oz) light buckwheat flour
1/4 c arrowroot powder (recipe called for tapioca but I didn’t realize I was out of it)
1/4 c (1.2 oz) teff
1/3 c plain kefir (recipe called for buttermilk but I thought kefir might be interesting to use)
1/2 t vanilla extract
Holy $#*&. Gluten free peeps, this is a must try. Even if you aren’t gluten intolerant, you should make this. Again, Linsey from Cake and Commerce has recommended an awesome recipe. This time for an excellent gluten free pie crust. I LOATHE generic gluten free flour mixes (with the exception of King Arthur). Not only are they gross but they also just taste rancid to me. She’s brilliant and comes up with really great recipes that work and taste great. I do not have any guar or xantham gum in my possession along with some other ingredients so I had to make a few adjustments to the recipe. When trying to figure out what kind of pie to make, I walked by the Yingst Ranch booth at the Hollywood market. They are just next to that stand with the teenage-looking boys that sell cipollinis, shallots, those awesome Oriental sweet potatoes, etc. I chose from their unsightly $1/lb peaches. Recipe-wise I decided to use Martha’s not only because it looked awesome but several really good food bloggers swear by this. Feel free to use her pie crust if you can do wheat, it’s definitely tried-and-true in my kitchen. What a pie. Why did I wait until August to make this? I guess I’ll just have to make one every week until peaches are out of season…
1/4 coconut sugar
3 T oat and/or buckwheat flour
1/2 t baking powder
Pinch of salt
1/2 c cold unsalted butter, cut into pieces
Combine all the dry ingredients in the food processor. Add cold butter and process until dough resembles cornmeal. While the processor is one, add wet ingredients. I processed it until it formed a ball. Put on a piece of parchment paper and shape into a disc. Place another piece of parchment on top and roll to about 1/8 inch thickness. Then you must refrigerate this before proceeding to the next step. While it’s in the fridge…
1.5 lb ripe (4-5 medium) peaches, pitted and sliced thick
2 T coconut sugar
Pinch of salt
5 T creme fraiche (Trader Joe’s actually carries this)
Combine all the dry ingredients then use a pastry cutter or your fingers to work it into coarse crumbs. Set aside. If it gets too mushy, stick it in the fridge and break it up before using it.
Put peaches into a medium bowl, sprinkle with sugar and salt and gently toss to coat. Let stand for 15 minutes. So while you’re doing this, get your pie crust out of the fridge and remove the top layer of parchment. Put the remaining rolled out dough plus paper, dough-down, into a pie plate. Press it down into the plate. Remove the parchment paper. It’s extremely forgiving so if you have to piecemeal it, no problem. Just try to get the entire surface of the pie plate covered and make the thickness as even as possible. Once everything’s pressed in, take a fork and poke a bunch of holes on the bottom. Put it in a 400 preheated oven and bake for about 10-15 minutes. Remove from oven and let it cool for a few minutes. Reduce oven temp to 375. Then spread 2 T of creme fraiche on the bottom of the crust. Sprinkle with 1/3 of the streusel. Arrange peaches on the top then spread or dot with the remaining creme fraiche. Sprinkle with remaining streusel. Bake for 50 minutes or until bubbly and golden brown. If the crust starts to burn, lightly cover it with foil. Let it cool on a wire rack for 15 minutes if you can wait that long.
This is in no way, shape or form an easy recipe. It’s definitely a little fussier but damn it’s worth it.