Sugar-Free Peach Pie Filling with Gluten-Free Pie Crust

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Pie filling

3 cups sliced fresh peaches
3 tablespoons cornstarch
1.5 tablespoons sugar substitute (Splenda® or other brand)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla extract
½ teaspoon fine sea salt
1 ounce  butter


Toss the peaches with the cornstarch, sugar substitute, cinnamon, nutmeg, vanilla extract, salt and butter. Let stand 1 hour for fruit to macerate. Fill a pie pan that has a crust already prepared and ready to accept the filling.

Pie Dough


8 ounces of rice flour
2 tablespoons corn starch
3 tablespoons potato starch
¼ teaspoon baking powder
5.5 ounces butter
½ tablespoon sugar substitute (Splenda® or other brand)
1 teaspoon fine sea salt
2-3 tablespoons cold water
1 teaspoon champagne vinegar

Method:  Use well method and cut in the butter, gently kneed, refrigerate and let rest. Roll out evenly to 1/8th inch thick. Roll to twice the size as needed, lay into a lightly greased pie pan with outside perimeter over the edge of the pie pan. Fill with prepared filling and gently folding pie dough in towards the center to for the top layer of the pie covering the filling. Make sure the top of the pie is vented to allow for expansion. Brush with melted butter and lightly dust with cinnamon. Bake at 350 degrees until golden brown and crust is crisp. Yield one 9″-pie