2 cups gf flour 3 Tablespoons sugar 1 Tablespoon baking powder 1/4 teaspoon salt 1/2 cup sweetened flaked coconut, toasted 6 Tablespoons unsalted butter, cut into small pieces 1/2 cup milk 2 egg yolks
4 pounds peeled peaches, sliced 1 cup brown sugar 6 Tablespoons gf flour 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon cinnamon Dash of salt 1 Tablespoon sugar
In a food processor blend gf flour, sugar, baking powder and salt. Add coconut and butter. Pulse until mixture resembles coarse meal.
In a separate bowl, combine milk and egg yolks. Remove 1 tablespoon of this mixture and set aside.
With food processor on, gradually pour remaining milk mixture into feed tube. Pulse until just blended.
Dump mixture out onto a piece of plastic wrap. Press into a 6" square. Cover and chill for about 30 minutes.
When chilled, place dough between 2 sheets of wax paper. Roll out to a 14"x10" rectangle.
Preheat oven to 350 degrees F.
In a large bowl, combine peaches, brown sugar, 6 tablespoons gf flour, nutmeg, cinnamon, and salt.
Spoon into a lightly greased 13"x9" baking dish. Remove one sheet of wax paper from dough. Turn and place on top of peaches. Remove top layer of wax paper. Press dough into edge of dish so that peaches are sealed in. Brush pastry with reserved egg/milk mixture and sprinkle with 1 tablespoon sugar. Cut several 2" slits in dough to allow steam to escape. Bake for 35 minutes or until crust is golden. Let cool for 30 minutes before serving.
We used The Gluten-Free Pantry’s Country French Bread Mix for the gf flour in this recipe.
To toast coconut, place coconut in a dry skillet over medium heat. Watching carefully, toss until lightly browned.
To peel peaches, place in a pot of boiling water for about 1 minute, then plunge into ice water. Skin should easily come off.