Peach pie sounds good, right? What about LAVENDER Peach Pie??!! Yep, I said Lavender!! Infusing just a hint of lavender in your favorite gluten-free recipes can add just a little extra punch to make a delicious recipe, extraordinary!
Thanks to Digital Scrapbooks and More for providing exciting info on making a gluten-free Lavender Peach Pie… and info on how to digitally scrap this delicious recipe! Take photos of your favorite GF food creations and make your very own Gluten Free Cookbook with the help of Digital Scrapbooks and More:
Today we are going to make Lavender Peach Pie!
This easy and delicious recipe can give your taste buds an introduction to the exotic taste of lavender.
The nice thing about lavender peach pie is that you can make a Gluten-Free (wheat free) version! So let’s get started….
Lavender Pie Recipe
1 (15 ounce) package pastry for a 9 inch double crust pie (or use your favorite pie crust recipe) Note: For Gluten Free pie crust see recipe below!
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour (or All-Purpose Gluten Free Flour)
1 cup Lavender sugar – See recipe in this article
1/4 teaspoon salt
2 tablespoons butter
- Start by Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one pie crust. Then brush the bottom of this crust with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, Lavender sugar, and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil, or make a foil tent to cover pie about halfway through baking. Cool before serving. This tastes better warm than hot.
-Glamour and Green Gluten Free