After fighting to roll too-sticky gluten free dough in the height of a southwestern summer with an oven preheating to 450 degrees one too many times, I've temporarily switched to prepared crusts from natural food stores. Once it cools down, I will try and figure out a better, no-mix gluten free pie crust recipe.
Deb at Smitten Kitchen created this creme fraiche peach pie. Buttery and tangy cream and crumble hold together large slices of unskinned peaches, perfect for breakfast. The creme fraiche was intimidating, so I directly substituted plain whole fat greek yogurt. Also, because I just couldn't stop, I stuffed the pie full of peaches and peaches and peaches, probably 2 more than were called for.