Cin-ful Paleo Peach Pie

For the past month Kara had been wanting peaches, and every time she asked if we could get them I would respond with, "Sure, once they are in season and the organic kind are available." They were finally in stock this week so I picked up a bunch without any idea of what I'd do with them. A peach pie sounded kind of good, so Kara put together this cin-ful Paleo creation that's pretty damn tasty. As always, Paleo pie is only enhanced with a scoop of vanilla coconut milk ice cream. I highly encourage it.


Paleo Pie Crust
1 1/2 cup almond meal
3/4 cup coconut flour
1/2 cup coconut oil
1/4 tsp kosher salt
5 tbsp cold water

Preheat oven to 450.

Combine the almond meal, coconut flour, coconut oil and salt in a mixing bowl until you have a crumbly texture. Add the water one tablespoon at a time and stir into the mixture until a dough is formed. Note: you may not need all five tablespoons of water.

Take chunks of the dough and press it into pie plate until the plate has been covered. You will have extra crust mixture left over.

Bake the paleo pie crust at 450 for 10 minutes. While the crust is baking, make your pie filling.

Cin-ful Paleo Peach Pie
5 cups sliced peeled peaches
1/2 cup coconut flour
1/2 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp kosher salt

Combine all ingredients in a mixing bowl and pour into baked pie crust. Use the extra peach pie filling as crumble on top. Put the pie back in the oven and bake for an additional 5 minutes or until the crumble on top has browned slightly.

Our peaches were a little over-ripened so Kara mashed them up in the filling to make more of a compote. The end result was still good.

7 comments:

  1. Totally making this in the next few hours. Looks and sounds WONDERFUL.

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  2. Thanks, Lori. Let me know how it turns out.

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  3. Peach pies taste good when added with other fruits as well.

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  4. Do you happen to know of a good paleo pie crust that doesn't have any nuts?

    Thanks!

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  5. Gwenny, you could sub out the almond meal for all coconut flour. So, you would just use 2 1/4 cups of coconut flour and no almond meal for the same recipe above. Let me know how that works for you.

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  6. I'm sorry, I made this and it was just too dry. Too much crumble and not enough cooking of the fruit.

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  7. Lori above made a few tweaks to the recipe that might solve the dry problem. It depends on how ripe your fruit is as well. You could also try a quick saute of the filling ingredients (then add the coconut flour) if your fruit is under ripe or just ripe. http://www.whatrunslori.com/2011/07/paleo-plum-and-peach-pie/

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