Paleo Peach Pie Recipe 375

GLUTEN-FREE PEACH PIE CRUMBLE

Gluten-Free Peach Pie Crumble image

Perfect for those last few weeks of summer when the peaches are ripe and juicy! Best of all, it's free of nuts, eggs, gluten/grains and is Paleo-friendly. Make this Gluten-Free Peach Pie Crumble at your next barbecue or dinner party - it's a real crowd-pleaser!

Provided by Beth Connell

Categories Dessert

Time 1h5m

Number Of Ingredients 8

Ingredients

¾ cup Otto's Naturals - Cassava Flour
½ cup cold butter, cut up into ½" chunks
½ cup coconut sugar
¼ cup maple sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
1 Paleo Pie Crust (optional Egg wash for crust)
6-7 cups fresh peaches, peeled and sliced

Steps:

In a medium sized bowl, add Otto's Naturals - Cassava Flour, butter, sugars, salt and cinnamon. Using a pastry cutter, blend butter into dry ingredients until all butter is incorporated evenly and resembles coarse crumbs. Set aside.
Preheat oven to 375° degrees Fahrenheit and prepare paleo pie crust, placing in a 9" pie plate/tin. Set aside.
Sprinkle approximately 6 tablespoons of crumble mixture in the bottom of the pie crust.
Place peaches in a large bowl, add 6 tablespoons of crumble mixture to peaches and using a rubber spatula, carefully stir peaches to coat.
Add peaches to pie crust, arranging as needed to fill in gaps. Sprinkle remaining crumble mixture on top of peaches. If using an egg wash for crust edge, apply that at this point.
Place pie on a baking sheet and bake for 30 minutes. Check pie crust edge and if it's getting too brown, cover with a crust guard or foil. Return to oven and continue baking for 10-15 minutes longer or until filling is bubbling. Cool completely before slicing and serving. Store any uneaten pie in refrigerator

Nutrition Facts :

PALEO PEACH PIE RECIPE - (3.7/5)

Paleo Peach Pie Recipe - (3.7/5) image

Provided by ROBandSEAN

Number Of Ingredients 15

Ingredients

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

Steps:

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.

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