• 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

• In the measure cup add the water and cornstarch. Whisk well to combine.
• 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

• For Each Nectarine, clean, cut in half, and remove the pit. Discard into compost.

  Slice the nectarines in slices.
• 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.
  
• Remove from heat and let cool for 10 minutes.

  Add your topping of choice.

  Serve and enjoy!

Topping option Gluten free Oat Crumble

• 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

• 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,
• Store unused pie portions covered in the fridge up to 2 days.