Easy Crustless Gluten-Free Peach Pie


Easy Crustless Gluten-Free Peach Pie

my wife made this for me and wow!!!

Easy Crustless Gluten-Free Peach Pie. Simply irresistible, and you have to love that both the top and bottom crusts are created from simply pouring a batter over the juicy peaches!


·       5 to 6 fresh, ripe peaches, peeled, sliced, and drained (about 4 to 4 ½ cups)

·       1 tsp cinnamon

·       1 tbsp sugar

·       ¾ cup butter (or non-dairy “butter”), melted

·       1 cup gluten-free flour mix (I use my Two-Ingredient Gluten-Free Flour Mix)

·       ½ tsp xanthan gum (optional, and omit if using a flour mix that already contains xanthan gum)

·       1 cup sugar

·       1 egg (I use large on up)

·       pinch of salt


1.      Put peaches in greased, deep-dish pie plate and sprinkle with cinnamon and one tablespoon of sugar.

2.      In a bowl, mix melted butter, one cup of sugar, flour, and xanthan gum (if used). Blend in unbeaten egg and pinch of salt. Mix well and pour over peaches. (This mixture will be thick, so you might have to spread it with a spatula to cover all the apples.)

3.      Sprinkle more cinnamon over top, if you wish.

4.      Place pie on baking sheet (if desired, see notes). Bake at 350 degrees for 45 to 55 minutes. Top should be completely golden brown.


I’m sure you could make this in an 8-inch square casserole dish or something similar if you don’t have a deep-dish pie plate. I used 5 1/2 peaches yesterday–that’s what was needed to fill my pie plate, yet leave enough room to pour over the crust.

Also, for you folks who don’t use gums, as I’ve noted, this recipe can be made without xanthan gum successfully as well.

Readers have made my Crustless Apple Pie successfully using both commercial egg replacer and flax gel eggs, so either of those methods *should* work in this recipe as well.if you want a true pie and not more of a fruit cobbler, you need to be sure to drain the juice from your sliced peaches and save it for another use (e.g., breakfast smoothie? ice cream topping?). If you don’t drain off the juiciness, again, you’ll have more of a cobbler than a pie. For the batter to seep down between the peach slices and form a bottom crust, you need “drier” peaches. Either version will be delicious, of course. Placing the pie on a baking sheet will save you from any spillage due to overly juicy peaches, but if you do that, the pie will require a slightly longer baking time.

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