About the Recipe
This delectable gluten-free pecan bourbon peach galette recipe captures the essence of Southern hospitality and the inherent sweetness of summer. It harmoniously blends the succulent, caramelized essence of summer peaches, the delightful crunch of pecans, and the comforting, smoky undertones of bourbon, all encased within a remarkably rustic and flaky gluten-free crust. This dessert serves as a testament to the fact that embracing a gluten-free lifestyle doesn’t mean sacrificing flavor or texture. Its effortless, free-form shape ensures an aesthetically pleasing presentation without the constraints of a meticulously crafted pie.
Ingredients
Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter diced
3 large eggs
Pie Filling
3 cups Sliced Peaches, About 3 small peaches
¼ cup Brown Sugar
2 ounces Bourbon
Preparation
Lightly grease a 9-inch pie pan.
In a bowl, whisk together the flour or flour blend, sugar, xanthan gum, and salt.
Cut the cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs, with some larger, pea-sized chunks of butter remaining.
In another bowl, whisk the egg and vinegar or lemon juice until it becomes very frothy. Gradually add this mixture to the dry ingredients and stir until the dough comes together. If the dough is too dry, add 1 to 3 tablespoons of cold water, one tablespoon at a time, until it reaches the desired consistency.
Shape the dough into a ball and refrigerate it for at least an hour, or up to overnight.
Before rolling out the dough, let it rest at room temperature for 10 to 15 minutes.
Roll out the dough on a piece of parchment paper.
Carefully invert the rolled-out dough into the prepared pie pan.
In a saucepan, melt brown sugar and bourbon together over medium-high heat. Stir constantly to prevent burning.
Arrange the peaches in the center of the pie, leaving about 4-5 inches of space around the edges.
Fold the sides of the dough gently over the filling.
Pour the sugar mixture over the peaches.
In a small bowl, beat one egg and brush the outer edges of the pie crust with the beaten egg.
Bake the pie in a preheated oven at 375 degrees Fahrenheit for 40 minutes. Keep an eye on the pie to prevent it from browning too much.
Once the pie is baked, let it cool completely before serving.
Notes
Must be 21 years or older to purchase or consume alcohol. Please drink responsibly.