• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » All Recipes

    Published: Sep 1, 2017 · Modified: May 6, 2021 by alexandra · This post may contain affiliate links

    Rhubarb-Peach Pie with Rosemary Whipped Cream {Gluten-Free, Refined Sugar-Free}

    Jump to Recipe

    Annnnd just like that, we finally have a pie recipe on the blog. It only took me... oh... 6 YEARS.

    A classic pie with a buttery gluten-free crust and tangy-sweet rhubarb-peach filling, topped with a fluffy cloud of rosemary whipped cream. Refined sugar-free! this recipe

    How do you write a food blog and not share a single pie recipe for 6 years? Easy. You make tartlets and galettes, cobblers with pie crust toppings, and even pie crust rolls, but you do everything possible to avoid your tiny little fear of making a classic pie crust that has to be rolled out, transferred to a pie plate, latticed, and crimped. I kid you not, these things give me anxiety.

    A classic pie with a buttery gluten-free crust and tangy-sweet rhubarb-peach filling, topped with a fluffy cloud of rosemary whipped cream. Refined sugar-free!

    But in the name of summer (and rhubarb and peaches), I caved. And you know what? I stand by my prior opinion that pie crusts are too high-maintenance and I'd rather just make a (rhubarb) galette - or at least a pie with a graham cracker crust. There, I said it. But if you just happen to be one of those people who has perfected the art of the pie crust - or were born with a natural gift for all things classic home baking - I've got a pie for you to make!

    A classic pie with a buttery gluten-free crust and tangy-sweet rhubarb-peach filling, topped with a fluffy cloud of rosemary whipped cream. Refined sugar-free!

    I was honestly a little skeptical of the flavor combo happening here, but I was on a random rosemary kick last week and decided to take a chance with it and I've gotta say, it totally worked. The filling is tangy-sweet thanks to the rhubarb-peach combo, which works so so well with the rosemary whipped cream. The crust is buttery like any good pie crust should be (and also gluten-free!), and the entire pie is free of refined sugar because that's kinda the way I roll these days. Final consensus? Pie-making is a skill that I have yet to totally master, but eating it makes it pretty worth it, and don't skip the whipped cream. :D

    A classic pie with a buttery gluten-free crust and tangy-sweet rhubarb-peach filling, topped with a fluffy cloud of rosemary whipped cream. Refined sugar-free!

    Many of the products you see in the photos were provided by OXO to help make this post possible.

    A classic pie with a buttery gluten-free crust and tangy-sweet rhubarb-peach filling, topped with a fluffy cloud of rosemary whipped cream. Refined sugar-free!
    Print

    Rhubarb-Peach Pie with Rosemary Whipped Cream {Gluten-Free, Refined Sugar-Free}

    A classic pie with a buttery gluten-free crust and tangy-sweet rhubarb-peach filling, topped with a fluffy cloud of rosemary whipped cream. Refined sugar-free!
    Print Recipe
    Pin Recipe

    A classic pie with a buttery gluten-free crust and tangy-sweet rhubarb-peach filling, topped with a fluffy cloud of rosemary whipped cream. Refined sugar-free!

    • Author: alexandra
    • Prep Time: 1 hr 30 minutes
    • Chill Time: 30 minutes
    • Cook Time: 1 hr 5 minutes (up to 15 minutes)
    • Total Time: 3 hours 5 minutes (up to 15 minutes)
    • Yield: one 9" pie 1x
    • Category: pies and tarts
    • Method: baking
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Scale

    Rosemary Whipped Cream

    1 pint heavy cream

    2 sprigs rosemary

    2-3 tablespoons coconut sugar*

    ¼ teaspoon vanilla extract

    Pie Crust

    12 ¾ ounces (3 cups, spoon and level) gluten-free flour**

    1 tablespoon coconut sugar

    1 teaspoon fine sea salt

    ¾ teaspoon xantham gum (omit if your flour already contains it)

    ½ teaspoon baking powder

    ½ teaspoon minced fresh rosemary

    6 ounces (12 tablespoons) cold unsalted butter, cubed

    8 ounces (scant 1 cup) sour cream

    ice water, if needed

    Rhubarb-Peach Filling

    15 ounces (3 cups) sliced yellow peaches

    12 ¾ ounces (3 cups) chopped rhubarb

    3 ¼ - 5 ounces (⅔ - 1 cup) coconut sugar***

    3 tablespoons arrowroot starch

    1 teaspoon vanilla extract

    ¼ teaspoon sea salt

    Egg Wash

    1 egg white

    1 tablespoon water

    demerara sugar, for sprinkling

    Instructions

    Rosemary Whipped Cream

    Combine the heavy cream and rosemary in a small saucepan. Cover and heat over medium until small bubbles begin to form on the surface and steam forms. Let steam for one minute and then remove from heat and refrigerate until cold, letting rosemary steep.

    Just before serving pie, remove rosemary sprigs and transfer cream to the bowl of a stand mixer fitted with the whip attachment (or use a large bowl and handheld electric mixer). Beat on medium-high speed until thickened. Add sugar and vanilla extract and continue to beat just until cream holds its shape, being careful not to overbeat.

    Pie Crust

    In a large bowl, whisk together the flour, coconut sugar, salt, xantham gum (if using), baking powder, and rosemary. Toss in the butter to coat, and then flatten each chunk between your fingers. Add the sour cream and fold in just enough to moisten the dry ingredients; the dough should still be somewhat shaggy. Finish kneading the dough together by hand just until cohesive, adding ice water a teaspoon at a time if needed.

    Divide dough in half. Turn each half out onto a piece of plastic wrap, press into a disc, and wrap. Refrigerate for 30 minutes.

    Remove one portion of dough from the refrigerator and place on a large, floured sheet of parchment. Dust surface of dough with flour and roll out into a rectangle about 1" thick, adding extra flour if it begins to stick. Fold the dough onto itself like you would a letter. Dust again with flour and repeat the rolling and folding process twice more. Finally, roll the dough out into a 12-inch round and carefully transfer to pie plate. Refrigerate while prepping remaining dough and filling, at least 30 minutes.

    Repeat the same rolling and folding process with the second portion of dough, and then roll into a 12-inch circle and cut into even strips (I did six strips, 2" wide). Use parchment to transfer to a baking sheet and refrigerate while prepping filling and egg wash.

    Rhubarb-Peach Filling

    In a large bowl, toss together the peaches, rhubarb, sugar, arrowroot starch, vanilla extract and sea salt until thoroughly combined. Set aside.

    Egg Wash

    In a small bowl, whisk together the egg white and water.

    Assembly and Baking

    Preheat oven to 425ºF.

    Remove pie crust from refrigerator and pour filling into crust. Carefully arrange strips of dough accross the top in a lattice design. Trim the strips to the edge of the pie plate, and then fold the bottom crust overhang over the top of the lattice, press lightly to seal, and crimp edges. Brush dough with egg wash and sprinkle with demerara sugar.

    Bake pie in preheated oven for 15 minutes, and then reduce heat to 350ºF and bake another 50-60 minutes, until top is golden-brown and filling is bubbling. Tent with foil if crust begins to brown too quickly.

    Remove from oven and allow to cool for at least a few hours before serving. Serve with rosemary whipped cream. Cover any leftovers with plastic wrap or aluminum foil and store in the refrigerator.

    Notes

    *I used 2 tablespoons of sugar, but if you like a sweeter whipped cream, you can increase it to 3 tablespoons.

    **My typical go-to gluten-free flour is Pamela's All-Purpose, but I used Cup4Cup Pie Crust Mix in this recipe, which I liked as well.

    ***I used 3 ¼ ounces (⅔ cup) coconut sugar for the filling, which gives you a pretty tangy flavor. If you want a sweeter filling, increase the sugar to 5 ounces (1 cup).

    Crust adapted from Gluten Free on a Shoestring, Filling adapted from Bakerita

    Keywords: rhubarb pie, peach pie, gluten-free pie, summer desserts

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    For more recipes and other food-related tidbits, stick around and subscribe to receive new blog updates by e-mail or RSS. You can also find recipes by category in the recipe index.

    Stay In Touch: Confessions of a Bright-Eyed Baker on Social Media
    Digiprove sealCopyright protected by Digiprove © 2017

    More All Recipes

    • Best Ever Coconut Margarita
    • Irish Coffee Cake
    • Easy Cinnamon Chip Muffins
    • Easy Fudgy Oreo Brownies

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • How to Cut Parchment Paper Rounds for Cake
    • Easy caramel iced coffee
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    • DIY: Candied orange peel {gluten-free}
    • Espresso powder and how to make it
    • How to make buttermilk
    seasonal favorites icon
    EASTER RECIPES
    • Blackberry Mint Mimosa
    • Simple and Moist Carrot Bundt Cake (gluten-free option)
    • The Mimosa Mojito
    • Strawberry Oatmeal Crumb Bars (gluten-free option, dairy-free)
    • Strawberry Layer Cake {gluten-free}
    • Best Summer Mixed Berry Galette (gluten-free option)
    • Raisin Cinnamon Rolls with Cream Cheese Frosting
    • Glazed Lemon Poppy Seed Muffins {gluten-free option}

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme