Preheat the oven to 356 °F / 180°C. Wash and cut peaches into tiny slices and make sure they are not too tiny, because they will eventually melt in the oven. If you are using regular baking tray (metal), you will need a sheet of parchment paper, because that will avoid peaches from sticking. I’m using oven-safe dish (glass), so I don’t need parchment paper at all. Lay down the slices and sprinkle a pack of vanilla sugar over the peaches and add a few spoons of sparkling water afterwards. Combine cream butter and sugar with a mixer until smooth and fluffy. Turn off the mixer and gradually add gluten-free flour, baking powder and a pinch of salt. When done, add heavy cream and coconut milk. Stir gently. You can also add shredded coconut, but this is optional. You can replace it with vanilla extract if you like it better. Sprinkle the mixture over the peaches. Another pack of vanilla sugar goes right over the mixture, and do the same thing with sparkling water. And our Peach Pie is ready for baking. You can serve it warm or cold – it’s up to you. Either way it will be heavenly creamy and delicious.