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.
- 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
- Combine filling ingredients in a medium saucepan.
- Cook over medium heat until the sugar is dissolved and the fluid begins to thicken.
- Set aside to cool slightly.
Pie Crust Ingredients:
Pie Crust Instructions:
- Preheat oven to 400 degrees.
- Place almond and coconut flour and cold butter in food processor and pulse until the mixture is crumbled.
- Scrape down sides of bowl and replace lid.
- 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.
- With wet hands, mash half the dough into your greased pie dish evenly.
- I rolled mine between parchment paper but ended up mashing it into place in the pie dish anyway.
- Pour prepared peach filling into crust.
- 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!
- Brush whisked egg on top crust using a pastry brush.
- Bake for 10 minutes at 400 degrees then lower temperature to 350 degrees and bake for 25 to 30 minutes more.
What is your favorite pie filling?
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