Gingersnap Peach Pie

The Gluten Free Vegan is one of my favorite blogs.  Megan, owner and writer of the blog shares some of the best recipes and tips on the Gluten Free Vegan subject!  If you have never seen her site, check it out!

Today, in keeping with our dessert posts, I am featuring her Grilled Peach Gingersnap Pie:  A very interesting combination of grilled peaches in a molasses/applesauce/ginger based crust!

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Gingersnap Peach Pie

Recipe Type: Dessert
Author: Megan, The Gluten Free Vegan blog
  • Crust: 3/8 cup vegan margarine, softened
  • ½ cup brown sugar, packed
  • ⅛ cup molasses
  • ⅛ cup applesauce (or ½ teaspoon egg replacer + 1 tablespoon water)
  • ⅝ sorghum flour
  • ½ cup brown rice flour
  • ¼ cup tapioca starch
  • ¾ teaspoon xanthan gum
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • Pie Filling: 7 or 8 large peaches, cut in half and stone removed
  • 2 oz. NAVAN vanilla liqueur
  • ½ cup sugar
  • ¼ cup tapioca starch
  1. Preheat oven to 375°F.
  2. Making the Crust: Cream vegan margarine and brown sugar. Add molasses and applesauce (or prepared egg replacer).
  3. In a separate bowl, sift together sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking soda, ginger, cinnamon, and salt. Add dry ingredients to wet ingredients. Mix well.
  4. Press dough into a 10″ glass pie plate to a ¼” thickness. Bake in preheated oven for 10 minutes.
  5. Remove from oven and pierce crust bottom all over with fork to let steam escape. Cover edges of crust with foil. Return to oven and bake another 15 minutes.
  6. Remove from oven and let cool to the touch before filling with fruit.
  7. Making the Grilled Peach Filling: Heat grill to at least 375°F.
  8. Place halved peaches cut side down. Grill for 5 minutes. Using tongs gently turn peaches over.
  9. Baste with vanilla liqueur. Close lid and grill for another 4 minutes.
  10. Remove from grill. Let sit until cooled before slicing.
  11. Combine sliced peaches with sugar and tapioca starch in a bowl. Pour filling into pre-baked gingersnap cookie pie crust.
  12. Re-cover the crust edges with foil. Place into preheated 350°F oven.
  13. Bake for 30 minutes. The filling should be set up.


I love peaches, but I’ll bet that nectarines will work in this recipe as well!  Fruit desserts are the best, in my opinion.

What are your thoughts?


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