Fresh, juicy peaches in a sweet glaze with a hint of almond, piled into a gluten-free crust.
This is one of my all time favorite pies! It's a recipe that my mother-in-law made for years. It has almond extract in it which gives it a great flavor and highlights the peaches. This recipe makes 1 pie. It's easily doubled if you want to make 2 pies.
Prep 20 min · Cook 7 min · Total 3 hr
Peel, take out the pit, and mash 2 – 3 peaches (depending on size) into a large saucepan.
Stir in the sugar, cornstarch, and water. Cook over medium-high heat stirring frequently until it comes to a boil. Let it boil for about 1 minute, stirring constantly, until the sauce thickens. Remove from heat.
Stir in the almond extract and butter until melted and fully combined. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Let it cool to room temperature.
Once the filling has cooled prepare the rest of the peaches. Peel, take out the pit, and slice 3 – 6 peaches (depending on size) into the baked pie crust – enough to nearly fill the shell. Pour filling over the fresh peaches. Gently move the slices around so the sauce coats the peaches.
Refrigerate for at least 2 hours, then serve with whipped cream!
