Summer time Nectarines are at their sweetest and juiciest. Time to enjoy this beautiful fruit while it is in season.
Such an easy recipe to try.
Gluten free pie’s are usually found ready made in your local grocery store. Usually in the organic section.
Taste is slightly sweet, with a moist, crunchy texture.
Topping choices:
- Nuts and maple syrup
- Seeds and maple syrup
- Quick oats Gluten free and coconut sugar
All really easy to make and can be baked while you are preparing the pie.
They are all crunchy and delicious. It is on choices, or food sensitivities.
DIET:
If you are on my weight management program, 1 small slice would be ok for an occasional cheat snack.
The only protein in this pie would be the topping option of nuts and seeds.
Vegan, Vegetarian, plant-based, diabetic friendly, child friendly, sodium friendly, and weight management friendly – see notes.
Fresh Nectarine Pie – Vegan GF
A fresh and sweet pie to enjoy without all the fuss. Such an easy recipe.
There are few choices of the crunchy toppings from nuts or seeds, or gluten free oat crumbles.
Vegan, vegetarian, plant-based, diabetic friendly, Sodium friendly, child Friendly, and weight management friendly.
- Medium size Sauce Pan
- Large baking pan lined with parchment paper
- whisk and small spoon
- measuring cup
- 1/2 cup, 1/4 cup, tbsp, tsp
- 1 gluten free pie shell
Pie Filling
- 2 cups Sliced fresh Nectarines
- 1/2 cup Maple syrup
- 1 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
- 1/4 tsp Himalayan or Sea Salt ground
Measuring cup
- 2 tbsp Cornstarch
- 1/4 cup Filtered water
Topping options: Gluten free Oat crumble
- 1/2 cup Gluten free quick oats
- 2 tbsp Coconut palm sugar
- 2 tbsp Plant based milk unsweetened
- 2 tbsp Vegan butter melted or softened
- 1/8 tsp Himalayan or Sea Salt ground
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Preheat oven to 400°F
Place the frozen gluten free pie plate on the large baking pan lined with parchment paper. Allow to defrost for 5-10 minutes.
Gently press a fork all around the bottom and sides of the pie shell.
Cover the pie shell with a piece of parchment to keep it from overcooking.
Bake pie shell for 10 minutes.
Remove and let cool for 5 minutes before filling.
Turn oven down to 375°F
Maple syrup mix
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In the measure cup add the water and cornstarch. Whisk well to combine.
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In a medium size sauce pan, add in the maple syrup, vanilla, lemon juice, salt and cornstarch mix. Heat on medium low and whisk until it starts to bubble and thicken. Approximately 5 minutes.
Set aside.
Pie
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For Each Nectarine, clean, cut in half, and remove the pit. Discard into compost.
Slice the nectarines in slices.
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Add the nectarine slices to the pie crust by placing them side by side.
Pour the Maple syrup mix over top of the nectarines and spread over using the spatula.
Bake in the preheated over for 35 minutes.
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Remove from heat and let cool for 10 minutes.
Add your topping of choice.
Serve and enjoy!
Topping option Gluten free Oat Crumble
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In a medium size mixing bowl, add the oats, sugar, butter, salt and milk. Mix well together.
Bake at 375°F on a Baking tray lined with parchment paper for 12-15 minutes. Half way use a spatula to flip around the oats to evenly cook. Since all ovens cook a little hotter than other, careful not to let them burn.
Add as the topping to the pie after it has finished cooking.
Topping option Gluten free Crunchy Maple Granola
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Check my Gluten free Crunchy Maple Granola No Oats Recipe – Vegan and gluten free. It is delicious!
This recipe contains cashews and almonds, but you could make it with seeds instead like sunflower and pumpkin seeds.
After the pie has finished cooking,
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Store unused pie portions covered in the fridge up to 2 days.