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Gluten Free Blueberry and Peach Pie

Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free 9" Pie Shell
  • 4 Cups Peaches (sliced and peeled)
  • 2 Cups Blueberries
  • 1/3 Cup European Butter (melted)
  • 1 Cup Sugar
  • ⅓ Cup Gluten Free Flour
  • 1 Pinch of Salt
  • 1 tbsp Vanilla
  • 1 Egg
  • 1 tsp Lemon Zest

Instructions
 

  • Preheat oven to 450°F. 
  • Using a fork, poke holes in the pie shell and bake for 6-7 minutes. Pie shell should not be browned.
  • After pie shells has been baked, reduce oven temperature to 350℉
  • In a large bowl, toss together peaches and blueberries
  • Fill your pie shell with the fruit mixture. 
  • Mix egg, butter, sugar, flour, lemon zest and salt until combined then pour evenly over fruit mixture.
  • Place the pie back into the oven and bake for about an hour, or until filling is set. 
  • Cool the pie to room temperature, then cover and refrigerate until custard is set and serve.

Notes

European-Style butter has more butterfat(82% or greater)  and is a key ingredient for this pie to set properly.
 
This pie is a gluten free adaptation of Peach Blueberry Pie from garlicandzest.com