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Polka Dot Peach Pie

Got a few peaches left in the fridge? Make this delicious pie as a final goodbye to summer foods.


Every year on my mom's birthday growing up it was my job to make her a peach pie.

As most of you probably know, gluten free baking is not always successful and can be very frustrating at times.

So after a few failed attempts at making a pretty pie with a perfect lattice top I decided to try something new and combine my mom's two favorite things: pie and sugar cookies. She loved it. Now every year when May 31st comes around, I make her my famous polka dot peach pie.

This past week I have been at home recovering from yet another oral surgery (a long story). My mom, as always, made me tons of smoothies and shakes until I was all healed up. As a little thank you, while peaches are still in season, I decided to make her favorite pie again and write about it for all of you. Enjoy!


TIME: 1 hour 30 minutes


For the Cookie Dough Top

For the Pie Filling:

  • Gluten Free pie crust – see Homemade Pie Crust recipe or pre-bought from the grocery store
  • 6-7 ripe peaches
  • 1 Tablespoon lemon juice
  • 1 Cup sugar
  • Sprinkle of cinnamon
  • Sprinkle of Nutmeg
  • Sprinkle of Salt
  • 3 Tablespoons Cornstarch



1. Start by baking Pamela’s Roll and Cut Sugar Cookies according to the instructions on the bag. Bake cookies for ten minutes and set aside. (You will have a few leftovers to snack on later).


2. Prepare the store bought pie crust according to package directions

3. Turn the oven up to 425°

4. Wash, peel, pit, and slice the peaches into thin pieces. The easiest way I found to peel and pit peaches is using a typical peeler you would use for potatoes. The skin starts to peel off in a long piece, especially when peaches are ripe. To remove the pit I used an apple corer (see link below) and pushed the pit out the bottom of the peach. It is messy and much faster with helpers.


5. Place sliced peaches in a large bowl. Add the lemon juice, sugar, cinnamon, nutmeg, salt and cornstarch and mix together.  If you want a thicker mixture, add more cornstarch

6. Pour the peach mixture into your prepared pie crust.


7. Place the pie on the middle rack in the oven at 425° and bake for 25-30 minutes

8. Remove the pie from the oven. Add your already baked sugar cookies to the top of the pie covering most of the pie filling. This is where the polka dot part comes from.


9. Turn the oven temperature down to 375°.

10. Place your pie with the cookies on top back in the oven and bake for 25-30 minutes or until the cookies begin to brown. Remove and sprinkle with sugar.

11. Let cool for an hour or so and dig in! Best served with vanilla ice cream on top.


For a printable version, click here.

Try out this apple corer for your peach pits:


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