Easy & Delicious Allergy-Friendly Peach Pie: Gluten-Free, Dairy-Free, and Top-8-Free Perfection

Prepare to be captivated by the ultimate summer dessert: an Allergy-Friendly Peach Pie featuring succulent peaches swimming in the most sweet, incredibly flavorful syrup, all cradled within a tender, melt-in-your-mouth shortbread crust. This recipe truly marks the sweetest conclusion to summer, delivering a taste experience that will knock your socks off! Meticulously crafted with dietary needs in mind, this remarkable pie is completely free of wheat, dairy, egg, soy, peanuts, and tree nuts. Yes, it’s not only gluten-free but also entirely top-8-allergen-free, ensuring that everyone can safely indulge in this heavenly treat.

Has anyone else been absolutely *dying* for peach season to finally come around? For me, the wait is excruciatingly long each year, constantly anticipating that familiar, enchanting smell when I walk by them in the grocery store. It’s that sweet, intoxicating perfume that tells me, without a shadow of a doubt, that these glorious fruits are perfectly ripe and ready for baking. Here in Utah, our beloved peach season typically blesses us from August through September, and I’ve been heavily anticipating its arrival, dreaming of all the delicious ways to incorporate these golden beauties into my kitchen.

Peaches, in their natural state, are incredibly versatile and delicious in just about anything. Even eaten plain, their inherent sweetness is a true delight. However, all summer long, my culinary dreams have been singularly focused on one particular creation: a homemade peach pie. The time had finally arrived to bring this vision to fruition, and I’m thrilled to report that this pie did not just meet expectations, it soared past them! It was, quite simply, an unforgettable experience.

Let me clarify a little, though, for context. I’ve honestly never been a huge fruit pie person. I know, it sounds a little odd coming from someone who loves to bake! If I’m going to indulge in a slice of pie, my usual preference has always been a rich, decadent chocolate pie. Why? Because chocolate pie offers a consistent, reliable sweetness and texture. My biggest frustration with many fruit pies – whether it’s cherry, raspberry, or even peach – is the unpredictability of the center. There’s nothing quite as disappointing as biting into a slice only to find that the fruit wasn’t perfectly ripe, or the filling simply isn’t sweet enough, leaving you with a tart, lackluster experience. I truly despise that feeling of culinary letdown.

BUT! I believe I’ve finally discovered the ultimate secret, a brilliant workaround that completely transforms the fruit pie experience. My ingenious trick, which you’ll discover within this recipe, involves incorporating a small amount of peach jello into the filling. This isn’t just a minor tweak; it’s a true game-changer! This brilliant recipe hack ensures that even if your peaches aren’t naturally bursting with celestial sweetness on their own, the jello helps the filling make up for any potential tartness, guaranteeing a consistently vibrant and intensely peachy flavor. The pie, every single time, tastes absolutely AMAZING. I even ended up with some leftover syrup after assembling the pie, and I’m not ashamed to admit I was legitimately eating it with a spoon. Is that bad? Haha, maybe, but it was far too delicious to let go to waste!

It’s truly crazy to think that just two tablespoons of peach jello powder can make such an enormous difference, but it absolutely does! This small addition enhances the natural peach flavor, provides a beautiful, slightly thickened consistency, and ensures a wonderfully consistent sweetness throughout the filling. The result is a filling that is crazy good, bursting with authentic peach flavor and a perfect balance that will impress even the most discerning fruit pie critics. It is, without a doubt, the best pie trick I’ve ever learned, elevating this Allergy-Friendly Peach Pie to an unparalleled level of deliciousness.

Another delightful feature I cherish about this allergy-friendly peach pie is its incredible shortbread crust. Unlike traditional, thinner pastry crusts that can sometimes be a bit flimsy, I love a thicker, more robust crust that you can really sink your teeth into. This shortbread crust offers a satisfying, buttery crumb and a substantial base that perfectly complements the juicy, flavorful peach filling. Furthermore, this crust eliminates the need for any complicated rolling out or prolonged chilling, which means less fuss and more enjoyment! This is truly a double win for any busy baker. When I’ve been eagerly awaiting peach pie all summer, the last thing I want is a complex crust delaying my gratification. I’d already waited long enough for peach season; I wasn’t about to wait any longer to enjoy this fantastic dessert!

What truly sets this recipe apart is its dedication to inclusivity. This Allergy-Friendly Peach Pie has been carefully developed to be free of wheat, dairy, egg, soy, peanuts, and tree nuts, making it a safe and scrumptious option for many navigating common food allergies. Being both gluten-free and top-8-allergen-free, it means that you can confidently serve this pie at family gatherings, parties, or any occasion, knowing that those with dietary restrictions can enjoy a generous slice without any worry or compromise. It’s a joyful way to share delicious food with everyone.

So, before those beautiful, fragrant peaches all go out of season, don’t miss your chance! Grab just three or four medium-sized peaches, and prepare to make this truly exceptional peach pie. We had the pleasure of enjoying it just yesterday for Labor Day, a perfect dessert following a fun-filled baseball game. There’s something so quintessentially American about savoring a homemade fruit pie during a holiday weekend. It was a moment of pure bliss – truly, God bless America! And thank goodness for those wonderful three-day weekends and the simple, profound joy that a perfect pie brings. Life truly felt good yesterday, filled with sweet moments and even sweeter peach pie.

Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Yield:
1 pie

Prep Time:
50 minutes

Cook Time:
20 minutes

Total Time:
1 hour 10 minutes

Peaches swimming in the most sweet, knock-your-socks-off syrup, all sitting on top of a shortbread crust. The end of summer never tasted so good! This Allergy-friendly Peach Pie is free of: wheat, dairy, egg, soy, peanut & tree nuts. It’s gluten-free and top-8-free too!

Ingredients

• SHORTBREAD CRUST:
• 1 and 1/2 cups gluten-free flour
• 1/4 cup powdered sugar
• 3/4 teaspoon xanthan gum
• 1/8 teaspoon salt
• 10 Tablespoons dairy-free, soy-free vegetable shortening
• 2 Tablespoons rice milk
• PEACH FILLING:
• 1 cup water
• 1 cup sugar
• 3 Tablespoons cornstarch (If can’t do corn–you can do arrowroot powder
• 1 and 1/2 Tablespoons water
• 1 and 1/2 Tablespoons peach Jello
• 1/8 teaspoon salt
• 1 Tablespoon vegan butter
• 1 Teaspoon vanilla
• 3-4 medium peaches, peeled and sliced

Instructions

1. For the crust, place the dry ingredients in a stand mixer with the paddle attachment. Stir it for one minute to incorporate them all. Next, add your shortening and rice milk and stir until everything is mixed. Press into a greased tart pan with wet hands so the dough doesn’t stick. Bake 350 for 15-20 minutes. It will not brown much, so be sure to watch it closely. Allow the crust to cool.
2. While the crust is cooling, make the syrup.
3. Boil the water and sugar over medium heat in a saucepan.
4. In a small bowl, whisk together the water and cornstarch. Add the mixture to the boiling sugar water and stir until it’s thickened. Take it off the heat and add the jello powder, salt, vegan butter and vanilla. Whisk until the butter is melted and everything is incorporated. Add the sliced peaches and stir to coat. You can add more or less peach slices as you like. Pour the mixture into the cooled crust.
5. Place the entire thing in the fridge until the filling has set, 3-4 hours, or overnight.
6. Serve plain, or with store-bought, or homemade coconut whipped cream. Refrigerate any leftovers when you’re done serving. The pie will keep for about 24 hours, but the crust will start to get soggy after that.

Notes

If you’d like to make this vegan, simply omit the peach jello. The filling will be less “peachy” but will still structurally work and be sweet from the sugar.

Crust adapted from Cybele Pascal’s “The Allergen-Free Baker’s Handbook” and filling adapted from Oh Sweet Basil

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

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Looking for other delicious summer desserts? Try these other allergy-friendly favorites:

Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Frozen Raspberry Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Vegan Strawberry Pie Pops (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)