Peach Pie Recipe
Here in Colorado, it’s peach season. We get super tasty local peaches that create a huge line-up at the Farmer’s Market. They’re sweet and tart and juicy and short-lived. I love to make the most of this season and my farm share of peaches, but I couldn't eat them fast enough. So, because I grew up eating peach cobbler, I wanted to make a nostalgic and delicious pie with these stone fruits. I also wanted it to be allergen free, simple and easy to make.
I took the classic tips of pie crust making and combined those with paleo and autoimmune protocol ingredients for a super delicious pie!
There is a kicker with this recipe though… it really messed up my gut!
I want to share with you because the ingredient that “hurt” me may be totally fine for you. You have heard me say before that we all need to learn how food makes us feel and learn what our own perfect diet is. If you'd like to understand your own perfect diet, sign up here to learn more about this concept. I help you find what does and does not work for you in my Heal Your Gut group program, coming up next month!
That challenging ingredient for me is cassava flour. This flour is being used all over paleo and AIP blogs these days as a miracle flour. It can be substituted 1:1 for traditional flours. It has great potential to become so many amazing things. People are making bagels and tortillas and all kinds of goodies with it.
Because it has a high starch content, it can easily mimic the "normalcy" or gooeyness of wheat flour, rice flour or potato flour in more traditional recipes. With this pie, I knew using coconut flour alone would be too dense, and I had a bunch of cassava flour hanging out in my fridge that I thought would offer the perfect flakiness and light quality to the coconut. Which, it did!
I have tried and tried cassava flour, hoping to get a different outcome as my gut gets stronger. But, I have officially learned that my body really does not like it.
I SO wanted it to work for me, but, it's time to listen to my body (not my mind of desire to have a great flour sub) and break up with cassava flour for good.
While I do not want to dissuade you from using cassava flour, I want you to know that just because it’s a “paleo” or “AIP” flour, doesn’t meant it will work for you. In opposition, just because it does not work for me, doesn’t mean that you shouldn’t try it. It may be totally fine for you.
And, the texture is really so good, that it’s worth trying! There’s only one way to know if it works for you!!
Let me know how it goes!
By: Brandi Mackenzie | Yields 8 Pieces of Pie nut-free, paleo, aip, vegan
CRUST 1 cup Cassava Flour 1/2 cup Coconut Flour 2 tablespoons Coconut Sugar 1/8 teaspoon Sea Salt 1/2 cup Water 3/4 cup Refined Coconut Oil
FILLING 6 Peaches, peeled, stone removed & sliced 2-4 tablespoons Lemon Juice 1/2 cup Coconut Sugar
1. Preheat oven to 350F degrees. 2. In a large mixing bowl, combine dry crust ingredients. Mix in water. 3. Using your hands, take small chunks of the coconut oil and blend it into flour mixture (like the classic technique of using chunks of cold butter in your pie crust). You don’t want to overwork the dough, as the heat from your hands will melt the oil too much. 4. Place dough into pie pan and use your hands to create an even crust on bottom and sides of pie pan. 5. Bake for 10-15 minutes, until lightly browned. You want the crust to feel “dry” but not totally cooked, as you’ll cook it again with the filling. 6. While crust bakes, prepare your peaches. 7. Toss them in enough lemon juice to coat them (this prevents browning and gives a bright flavor). Then, stir in sugar, coating evenly. 8. Remove pie crust from oven and fill it with peach mixture. 9. Place back in oven for up to 30 minutes, until outer edge of crust is brown and the filling looks gooey and good! 10. Remove from oven and let cool for a few minutes before serving. Store, covered and refrigerated, for up to 5 days. *Don’t cover while still hot or you will get condensation and the crust will be less flaky.
Serve with vanilla ice cream, with coconut cream, with bacon and a cup of tea. Enjoy!