Coconut Peach Pie

homesteadhippy (63)in #homesteading • 5 years ago

Enjoy peach pie like never before with this healthier version! Paleo friendly, and gluten and dairy free coconut peach pie is sure to please any palette!

Back in the day, when fruit wasn't available just by going to the grocery store, it was carefully calculated and used up. Nothing went to waste. Jelly, jams and vinegars were made and scraps went to feed the animals.

If you ever wonder how on earth pies, cobblers and crumbles became popular, this is why. Instead of letting fruit go to waste, a wonderful treat was made from overripe or fruit that was turning. With a bit of sugar, salt, and flour, a new creation came out that pleased the family while using up all that was had.

Now, imagine this for a moment. What if you need a gluten free or dairy free dessert? Most traditional pies were loaded with creamy, buttery crusts and lots of sugar for the fruit. Are those who need to abstain from that left out in the cold?

Not so with this coconut peach pie.

It's crust is made from gluten free almond and coconut flours, and instead of processed white sugar, I used coconut sugar and honey for sweetening. It's a delightful treat that won't make you miss traditional crusts!

The crust doesn't really "roll out", you have to press it in with your fingers. I would suggest using wet hands to keep it from sticking. This also means that the top isn't as "pretty" as traditional pies, but I guarantee the flavor is still all there!

Another great thing about this coconut peach pie is that it is dairy free, gluten free, and paleo friendly! Just add a glass of almond or coconut milk on the side, and you have a dessert that will keep your tastebuds so happy!

Ingredients:

3/4 cup coconut flour
1 1/2 tablespoons almond meal
2 Tablespoons coconut sugar
1/4 cup almond butter
1 can coconut mil
6 peaches, diced
1 cup honey
2 Tablespoons coconut oil
1 teaspoon cinnamon

Instructions:

Preheat oven to 350 degrees.
Sift together the coconut flour and almond meal.
Add in the sugar and mix together.
Stir in the almond butter.
Pour the coconut milk in, and stir well to combine. The dough will be very wet and sticky.
Press 3/4 of the dough into a 9 inch ungreased pie pan, saving the rest for the top.
Bake in oven for 10 minutes.
Carefully remove the pit from the peaches and chop into pieces.
In a medium sized pot, add the coconut oil and turn on medium high heat.
When the oil is hot, add the chopped peaches, and cover with the honey and cinnamon.
Simmer on medium heat until the peaches are nice and tender, stirring frequently.
Pour the hot peach pie filling into the prepared crust, and top with pieces of remaining crust. Due to the nature of the dough, it won't really roll out like regular pie crust. It will still be delicious.
Return to oven for an additional 7 minutes. Allow to cool before serving.