Peach Pie

Pie is one my all time favourite dessert.

Most pies have gluten.

Therefore, digging into a warm apple crumble or slice of banana cream just isn't possible for me most of the time.

I had a family event coming up and really wanted to make a recipe that everyone would enjoy without it being 'obviously gluten free'.

This is where this surprisingly simple pie steps in...

I got ready in the kitchen with at least 2 hours put aside to slave over the multi step process of the crust and then the filling.

I was in and out of the kitchen within the hour and that is why I'm sharing this recipe with you guys today.

It is so simple, easy, healthy, and genuinely delicious that it would be selfish not to spread the goodness.

Peach Crumble

Serves 6-8/ 1 hour

Ingredients

[Crust]

.1/2 cup of coconut oil (melted)

. 2 eggs

. 3/4 cup of coconut flour

.1/4 tsp of salt

.3 Tbs of maple syrup

[Filling]

. 4-6 ripe peaches

. 1 Tbs of tapioca starch

. 2 Tbs of lemon juice

. 1 Tbs of coconut oil

. 1/3 cup of coconut sugar

. 1 tsp of cinnamon

[Crumble]

.1/4 cup of almond milk

. 1/2 cup of coconut flour

.3 Tbs of coconut sugar

. 1 Tsp cinnamon

Instructions

To begin making the pie crust first combine all of your dry ingredients into one bowl and whisk your eggs, maple syrup and coconut oil in a separate bowl. Once these ingredients are mixed they will create a thick dough... roll the dough into a ball and spread evenly into a 9" greased pie pan.

Bake the crust for 8-10 minutes at 400 degrees, once it is complete place it in the freezer while you prepare your filling.

While your crust is cooling off in the freezer begin to prepare your filling by thinly slicing the peaches.

Combine the coconut sugar, coconut oil, tapioca starch, cinnamon and lemon juice with the peaches and toss until the fruit is completely covered.

Now move onto the crumble for the topping of your pie:

Simply combine ingredients until a loose crumbly dough is formed and let it sit.

Once your crust is cool begin to layer the peaches into the shallow crust until you have surpassed the height of the tin. Then top the pie with your crumble from the middle to the edges (depending on how much crumble you want).

Place the pie into the oven for 25 minutes at 350 degrees.

Let the pie cool and serve it with coconut cream and a drizzle of honey.