Peach Pie/ the Gluten free journey

OK, so here's the thing: everyone has to decide what is best for themselves and their families in regard to the type of food they eat.  And I usually don't talk about these extremely personal choices, because people might feel alienated, or that they are being judged, or that someone might get all preachy about what is best for everyone.  Just to be clear: none of that is happening here.
Now that my disclaimer is out of the way, I have decided that what is best for my kid is a Gluten Free, Dairy free diet.  When I first made this decision I was in a panic that one of my favorite things to do (baking) was clearly off limits.  I tried just about every Gluten free baking mix on the market, with mediocre results.  Mediocre baked goods are just unacceptable to me!  I have the philosophy that everything I eat should be delicious- that's not asking too much, is it?

I wasn't giving up.  I love baking for my son, and I also love a challenge.  So I bought a few cookbooks  on the topic, and got to work.  One of my favorites is Gluten-Free Baking by Rebecca Reilly.  The recipe for this pie is in there.  

And friends, it is peach season!  

ta-Da!  The taste testers have confirmed its deliciousness.  

Peach Pie

ingredients :

1 1/4 Cups apricot nectar

1/2 Cups peach preserves

2/3 Cup packed brown sugar

3 Tbs. cornstarch

1/4 tsp. cinnamon

1/8 tsp. ginger

8 ripe peaches, peeled, pitted, and sliced

2 Tbs. orange juice

1 double-crust recipe Flaky Pastry

egg glaze (1 egg yolk mixed with 2 Tbs. coconut milk)

Preheat the oven to 400 degrees F, and butter (I use earth balance for this) an 8" pie plate.

heat the nectar in a small non aluminum saucepan.  Bring to a boil and simmer for 30 minutes or until reduced to 3/4 cup.  Add the preserves and whisk to combine.  strain and cool.  

Mix together the brown sugar, cornstarch, cinnamon, and ginger.  Place the sliced peaches in a bowl.  Toss with the orange juice and sugar mixture.  Set aside.  

Roll out a top and bottom crust, using 2 pieces of lightly rice-floured parchment paper.  Fit one crust into the buttered pie plate.  Brush the crust with the cooled preserves glaze.  Carefully spoon in the peaches and any juices.  Cover with Lattice strips cut from the second rolled out crust.  Crimp the edges to form a decorative border.  Brush top with the egg glaze.

Bake on the bottom rack for 15 minutes.  Transfer the pie to the middle rack and lower the oven temperature to 350 degrees F, and bake for another 25 minutes.  Serve warm.

adapted from Gluten-Free Baking by Rebecca Reilly