A bite of peach pie can reignite memories of summer barbeques, but the inclusion of unwanted ingredients might be enough to make you turn down a slice. Try this adaptation, made with paleo-friendly ingredients, instead. The vibrant, juicy peaches and crumbly crust deliver the same comforting tastes as your childhood favorite. You’re not going to want to wait until the next get-together to indulge in this dreamy dessert.
Paleo Peach Pie
Ingredients
Crust
- 3/4 cup almond meal
- 3/4 cup coconut flour
- 1/2 cup coconut oil melted
- 1 Tbsp. unprocessed organic cocoa powder
- 1 tsp. raw honey
- 1/4 tsp. salt
- Water as needed
Filling
- 6 large peaches peeled and sliced, pits removed
- 1/2 cup coconut sugar
- 1/3 cup lemon juice
- 1/3 tsp cinnamon
- 1 tsp. vanilla
- 3 Tbsp. corn starch
- Pinch salt
Instructions
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Preheat oven to 350 degrees Coat 9” pie pan with coconut oil.
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In large bowl, mix together crust ingredients, adding 1 tablespoon of water at a time until dough is partially wet and spreadable. Spread evenly into prepared pan.
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In large bowl, mix together coconut sugar, lemon juice, cinnamon, corn starch, vanilla and salt. Toss in peaches.
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Evenly pour filling over crust. Bake 30 minutes, until crust becomes crispy.
Recipe Notes
Tip: To create a lattice top: Double the crust ingredients. Between two sheets of parchment paper, roll out half the dough. Cut 12 strips and weave them, alternating over and under, over filled pie. In small bowl, create an egg wash by combining one beaten egg with two teaspoons water. Brush lattice work and crust with egg wash before baking.
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