Gluten Free Maple Peach and Blueberry Slab Pie with Ricotta Crust
Is it really Summer without pie?
This is light, flakey, tender and sweet! Basically the perfect dessert.
Use almost ripe peaches, fresh blueberries, brown sugar and real maple syrup – all of these ingredients really shine and when baked, it just takes it to another level.
Enjoy it with ice cream and always eat pie outside.
To be honest...
I haven’t always been a pie lover. It wasn’t my first pick – I would go for a fruit crisp or crumble first…or anything chocolate.
But haven’t a light dessert can be nice. I do love crust and warm fruit with ice cream is always a good choice.
But if I’m craving pie AND chocolate, I make my Gluten Free Brown Sugar Chocolate Pie
My TOP 2 Desserts I made last month
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Maple Peach and Blueberry Slab Pie with Ricotta Crust
- Total Time: 1 hour 35 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Simple slab pie with a great staple gluten free crust. Always serve with ice cream and eat outside.
Ingredients
- 1 1/2 cups gluten free flour blend (I used Cup 4 Cup Flour)
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt, plus a pinch for the fruit
- 6 tablespoons unsalted butter, very cold
- 1/2 cup cold ricotta cheese
- 3 tablespoons ice water
- 4–5 medium ripe peaches, 1/2 inch slices
- 1 cup fresh blueberries
- juice from 1 lemon
- 2 heaping tablespoons brown sugar
- 1/4 cup real maple syrup
- 1/2 teaspoon ground cinnamon
- Powdered sugar and ice cream, to serve
Instructions
- To make the gluten free pie crust, add the flour, baking powder and salt into a medium sized mixing bowl. Whisk together.
- Cut the very cold butter into small cubes and add into the flour mixture. Using your hands or a pastry cutter, cut the butter into the flour (see notes).
- Add in the ricotta cheese and ice water. Fold in with a rubber spatula or with your hands. Continue to fold over and over until it begins to come together (this can take some time, but work quickly to keep the butter cold). When it comes together and forms a ball of sorts. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
- Preheat your oven to 350F. Place parchment paper on a 6 x 12 pan.
- Combine the sliced peaches, blueberries, lemon juice, brown sugar, maple syrup, cinnamon and a pinch of salt together. Mix gently to combine and coat the fruit. Let sit.
- When the pie crust is ready to roll out, place a piece of parchment paper on your counter and lightly dust with gluten free flour. Add the ball of crust to the center, and lightly dust the top with gluten free flour. Place another piece of parchment paper on top of it. Using a rolling pin, roll out to the size of your pan and adding 1-2 inches for the sides.
- Place the crust into your pan and press down slightly into the edges and corners of the pan. Fold over any extras on the sides of the crust.
- Using a fork, make some holes on the bottom of the crust (this helps release air and helps make the crust not puff up completely).
- Line the crust with foil. Using beans or pie weights, add them into the bottom of the crust. Bake the crust for 10 minutes.
- Remove from the oven. Arrange the peaches in a pattern (I did 5 rows), top with the blueberries and any liquid leftover in the bowl.
- Bake for 10 minutes. Turn the pan around, so the front is in the back. Cook for another 6 minutes or until the crust is slightly browned and the fruit looks cooked but not over cooked.
- Remove from the oven and let rest for a few minutes before servings with powdered sugar and ice cream. Enjoy.
Notes
I like using my hands to mix the butter with the flour. Press the butter into the flour, by flattening the cubed butter into discs. The mixtures should have some large flat pieces of butter in it. Don’t make it like sand.
Don’t have real maple syrup? Use honey in it’s place.
- Prep Time: 70
- Cook Time: 25
- Category: dessert
- Method: oven
- Cuisine: dessert
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