Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
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!
  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.
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
Recipe by Allergy Awesomeness at