Crust2 2/3 cups white rice flour
2 teaspoons sugar
3/4 teaspoon salt
4 ounces butter (best if cut into small pieces and frozen)
4 ounces coconut oil (or vegetable shortening or even margarine)
1/2 cup ice water
Filling8 peaches, blanched, peeled, and sliced (or 2 bags of frozen peaches)
3/4 cup sugar
1 lemon, juiced
1/4 cup coconut flour
1 1/2 T butter, chopped
OPTIONAL: Egg wash made with 1 egg yolk mixed with 2 tablespoons water
DirectionsPREPARE THE CRUST In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and coconut oil and pulse again.
Transfer the mixture to a large bowl and sprinkle the ice water on top.
Stir with a fork until a crumbly dough forms.
Cut the dough in half and wrap each half in plastic and refrigerate at least 30 minutes.
Between two sheets of plastic, wax, or parchment paper, roll out each disk of dough to a 12-inch round.
Ease one of the rounds into a 9" pie plate and transfer the other round to a baking sheet -- place both back into the fridge.
MAKE THE FILLING Preheat the oven to 400°.
Mix the cooled and peeled peaches and the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
Pour the peaches with the liquid into the chilled pie shell and scatter the butter slices on top.
Finger water (or milk of choice) around the edge of the pie crust OR OPTION: Brush the edges with an egg wash.
Fork down the top crust of the pie shell to the bottom. OPTIONAL: Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven and place something (a baking sheet, foil, etc to catch drips).
Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edges of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is golden. Transfer the pie to a rack to cool completely.