Paleo Peach Pie
- Pecan Crust:
- 1 cup pecans ground into pecan meal (don’t grind it too much or you’ll end up with pecan butter)
- 1/4 cup coconut flour
- 1 tbsp. ground flax seed
- 1/4 tsp. sea salt
- 1/4 tsp. honey or pure maple syrup
- 1 tbsp. water
- 1 tbsp. coconut oil
- Peach Pie Filling:
- 4-5 large peaches; peeled, pitted, and sliced
- 2 tbsp. arrowroot starch or GF cornstarch
- 1 tbsp. water
- 1/2 tbsp. lemon juice
- 3/4 cup wild honey
- dash cinnamon
Adapted from foodlamor.com
Preheat the oven to 350. Combine all the dry ingredients together then add in the wet and stir with a fork until it’s all incorporated. Press the mixture into a pie pan, working it up the sides until it’s even. Bake for about 15-20 minutes or until the edges and center begin to brown.
Reserve all but 1- 1/2 cups of the peach slices and cover remaining until you’re ready for them. Take the pre-measured amount of peaches and puree in a blender or food processor until smooth. In a separate bowl whisk together the water, lemon juice, and starch. Combine the pureed peaches with the honey and the starch mixture in a small sauce pan. Stir in the cinnamon and bring the mixture to a boil over medium heat. Stir for about 5 minutes while it bubbles. Then turn off the heat and allow it to cool.
By now your pecan crust should be out of the oven and cooling down as well. Once everything’s warm (not hot), stir the fresh peaches together with the thickened pureed peach mixture. Pour it all into the crust and set in the fridge to cool completely and to finish setting up. Serve cold with some whipped coconut cream or just as is.