Thursday, May 23, 2013

Peach Pie, Paleo

I just love my step-mom. She ran a restaurant in Amish country for nearly 50 years. When it comes to trying a new recipe, she is all in.
Since my dad decided that he has a sensitivity to wheat, he too is avoiding grains and Donna is busy in the kitchen reworking glutenous recipes to satisfy his appetite. 
She shared that she made a turkey pot pie for a pot luck last week for church and I had to get her recipe for the crust. It seemed easy enough and it was.
I took the peaches out of the freezer to make a filling. I could have used a lot more filling but it was all the peaches I had frozen from last summer. So my first suggestion is, "Don't skimp on the filling!!".

Here's how it goes.

Peach Pie, Paleo

Filling ingredients:

  • 4 cups fresh or frozen sliced peaches
  • 1 cup coconut sugar
  • 1 1/2 Tbls arrowroot
  • 1/2 teas lemon zest
  • 1/2 teas sea salt

Filling Instructions:

  1. Combine filling ingredients in a medium saucepan.
  2. Cook over medium heat until the sugar is dissolved and the fluid begins to thicken. 
  3. Set aside to cool slightly.

Pie Crust Ingredients:

  • 1 cup almond flour
  • 1 cup coconut flour plus extra for rolling out dough
  • 1/2 cup cold Kerry Gold unsalted butter, cut in small pieces
  • 2 to 4 Tbls cold water
  • Coconut oil to grease pie dish
  • 1 egg, whisked

Pie Crust Instructions:

  1. Preheat oven to 400 degrees.
  2. Place almond and coconut flour and cold butter in food processor and pulse until the mixture is crumbled. 
  3. Scrape down sides of bowl and replace lid. 
  4. Begin to add water as processor is running. Add enough water until it begins to form a ball. Turn out on to parchment paper and divide dough in half. 
  5. With wet hands, mash half the dough into your greased pie dish evenly.
  6. I rolled mine between parchment paper but ended up mashing it into place in the pie dish anyway.
  7. Pour prepared peach filling into crust.
  8. Roll out the other half pie dough between 2 pieces of parchment paper using extra coconut so it will release from the paper easily. This is a tender dough so you may still need to piece it together on the top crust. No worries. It's still delicious!
  9. Brush whisked egg on top crust using a pastry brush.
  10. Bake for 10 minutes at 400 degrees then lower temperature to 350 degrees and bake for 25 to 30 minutes more. 
  11. ENJOY!!
What is your favorite pie filling?

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