Peachy Keen Peach Pie
Peaches make a delicious pie, and so I set about the task of trying to create a wholesome dessert pie that wasn’t jaw achingly sweet, and here it is!
Serves 8 - 10
what you need
For the crust
2 1/4 cups plain flour
1/2 cup coconut oil, cool enough to be solid
1 teaspoon salt
1 tablespoon coconut sugar
1/3 cup ice water
1 1/2 cups almond meal
1/2 cup coconut sugar
Pinch of salt
1 teaspoon almond extract
1 teaspoon vanilla powder
3 tablespoon coconut oil
2 flax eggs (1 tbls flax meal with 3 tbls water = 1 egg)
2 tablespoons coconut milk
3 generous tablespoons peach jam (or if you don’t have peach jam, any other kind you like)
For the top
5 ripe peaches + coconut sugar for sprinkling
what to do
Preheat oven to 180C.
For the peaches
Slice into small wedges and arrange in a single layer in a baking dish, sprinkle with coconut sugar and bake for about 25 minutes.
For the filling
Gently mix all ingredients together in a bowl. Set aside.
For the crust
Place the flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough is visibly starting to come together. If your have a lot of crumbs don’t stress, as that will make a good, flaky crust. If necessary, add a little more water until the texture is right.
Turn dough onto a clean, dry surface that has been dusted with flour. Knead until you have a smooth ball. Then, use a rolling pin to roll the dough, between two pieces of baking paper, into a large circle so that you can easily cover your pie pan. Peel off one of the sheets of baking paper and carefully lift it onto your pie pan, arranging the edges as you want. Place in the fridge until you are ready to use.
Simply spread the jam over the base of the crust and then layer the almond mixture over the top of the jam. Add the peach slices on top, sprinkling with the sugar depending on the sweetness of your peaches. If you want to add a layer of extra sweetness, you can brush the top of the pie with some more jam before baking. Or dust with icing sugar when cooled.
Then bake for 30 to 35 minutes, or until the crust is golden.