Buttermilk Peach Pie with Spiced Oat Crust

Sometimes baking can be a compulsion. Last Sunday I played with adapting Christine Tosi's oat crust to a gluten-free from suitable for other fillings. I had made it once using a slightly different version of the recipe to make gluten-free crack pie. This time I wanted to put a buttermilk pie inside, but it didn't go as planned. It tasted good, but the buttermilk filling soaked into the crust. This time around I took a different approach to make a chilled filling, and…success…



 This crust is fantastic and such a wonderful option for gluten-free bakers. It is crispy and slightly sweet, with no off flavors or strange textures to clue anyone in that it is gluten-free. In it's spiced form it would be a lovely accompaniment to a pumpkin chiffon filling, or caramel apple ice cream filling. With or without spices, chocolate mousse would be wonderful as well. Or a pecan caramel. Mmmmm… Given how easy this is to make, I think this may be a go-to crust for me. Give it a try and let me know how you filled your oat crust!

Spiced Oat Crust 
Adapted from Christine Tosi

• 8 tablespoons (1 stick) unsalted butter, room temperature, divided
• 5 tablespoons (packed) + 2 TB dark brown sugar, divided
• 2 tablespoons sugar
• 1 large egg
• 3/4 cup plus 2 tablespoons gluten-free rolled oats
• 1/2 cup all purpose gluten-free flour with xanthan gum
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon (generous) salt
• 1/2 t ground allspice
• 1 t ground cinnamon
• ¼ t ground dried ginger
• 1/8 t ground cardamom
• 1/8 t freshly grated nutmeg

1. Preheat oven to 350 degrees
2. In a small bowl mix together flour, baking powder, baking soda, salt, spices until well combined
3. Cream 5 TB butter and sugar in stand of mixing bowl until light and fluffy (2 minutes). Scrape sides and add egg, beat until fluffy.
4. Add flour and oats and mix on low until well combined.
5. Spread onto a 9x13 pan and bake for 15 minutes or until light brown on top.
6. Crumble by hand into a small bowl
7. Melt remaining 3 TB butter and add that and sugar to cookie crumbs. Mix well.
8. Press mixture into a 9 inch pie pan.
9. Bake for about 10 minutes at 350, until crust is crispy and more golden brown. You may need to place a piece of aluminum foil over the top to keep the crust from browning too much on top.
10. Cool crust completely before filling.

Buttermilk Peach Filling

• 1/2 cup granulated sugar
• ¼ cup brown sugar
• 1/2 cup buttermilk
• 1/4 cup unsalted butter
• 1 tablespoon corn syrup
• 1/2 teaspoon baking soda
• 3-4 large ripe peaches or nectarines, 1 inch pieces.
• Pinch of salt
• 1 teaspoon vanilla
• 1 packet gelatin (2 ¼ t) bloomed in 3 TB water
• ½ cup cold heavy cream

1. Place sugars, buttermilk, butter, corn syrup and baking soda into a large saucepan.
2. Bring to boil over medium heat and then reduce heat to simmer for about 10 minutes, stirring often. It should be a golden brown color at the end of this (darker than it was siwth just the brown sugar).
3. Add peaches/nectarines and simmer for 15 minutes until the peaches are soft. Stir often and if the caramel is getting too dark, take off the heat.
4. Add salt and vanilla and remove from heat
5. Puree mixture (carefully, remember not to seal up your blender with a hot liquid!).
6. Quickly melt gelatin in microwave by heating for 5-7 seconds. Add gelatin to puree, stir to combine well.
7. Allow to cool completely. Once cool, place in fridge while you whip the cream to a stiff peak.
8. Fold the cream into the peach caramel.
9. Pour into cooled crust and refrigerate until set, about 3 hours.
10. Once set, top with sliced peaches (I roasted my peaches because they were not very tasty).