Tuesday, July 19, 2011

Two for Tuesday

Common Sense would ask, "What is 'Two for Tuesday?' "

To which I reply, "Two for Tuesday is for me to share a recipe that I like."

To which Common Sense will point out, "Yes, but that's only one."

"Yes," I say, "But if I share it with someone else, that makes two. You and me make two."

Common Sense says, "But more than one person is going to read it."

"Well, very likely," I say, "but it's sort of the principle that matters here. Plus, I really like how the phrase Two for Tuesday sounds. Alliteration makes me smile."

All of which explains why Common Sense doesn't often visit me.

This week's Two for Tuesday recipe:

Gluten-Free Peach Pie  (or "Pake" if the name suits your fancy)

The original recipe comes from Gluten Free Easily, in a great post called Mom and Apple Pie.


5-6 peaches, not overly ripe
1 cup Pamela's Pancake Mix , we found ours in our local grocery store, in the same aisle as the other pancake mixes
1/2 tsp almond extract
~ 1 tsp cinnamon/sugar mix (I keep a mixture in my spice containers and I didn't really measure it when I sprinkled it on.)
1 cup sugar
3/4 cup melted butter
1 egg


  1.  Spray the inside of a deep dish pie plate with non-stick cooking spray. Preheat oven to 350.
  2. Peel and dice peaches. Place in pie pan. Drizzle 1/2 tsp almond extract over peaches and toss to coat. Sprinkle some cinnamon and sugar over peaches. Toss again. 
  3. In a bowl, mix 1 cup Pamela's with 1 cup sugar. Stir in melted butter and egg. Mixture will be very thick.
  4. Spread batter over peaches in pie pan. (The first time I made this pie, we slightly stirred the mixture into the peaches. The second time, I just spread it over the peaches. It didn't seem to make a difference either way.)
  5. Bake at 350 for 50 to 60 minutes. It will be slight goopy under the crust, but it shouldn't be completely liquidy under the crust. According to spell check, neither goopy nor liquidy is a word. Too bad. You know what I mean
  6. Let cool completely. I mean it. Make it and leave the house and come back to it. Or make it in the morning for a dessert after dinner. But you must let it cool for a few hours before cutting into it, or you will have a runny mess. Hey, if I can show a little self-restraint, so can you. Suck it up and let your pie cool.
  7. Serve in a dish with scoops of vanilla ice cream.

 Further notes:

I haven't tried this recipe with a regular gluten baking mix. If someone wants to be brave and experiment, please let me know. Also, this recipe doesn't work at high altitudes. I didn't get to observe this effect myself, but apparently the pie becomes Peach Vesuvius while trying to bake at high altitudes.

Also, if you are wondering where the word "Pake" comes from, it's because this pie turns out a little like a pie, a little like a cobbler, and a little like a very moist sponge cake. Whatever you want to call it, it is very, very yummy. And very, very easy. That makes it a two-fer in my book. Which is why I can share it with confidence on "Two for Tuesday."

Take that, Common Sense.

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