Fresh peaches are showing up at farmers’ markets and grocery stores everywhere now that summer is well underway. I love the smell and taste of a perfectly ripe peach. Mmmm, there is just something about them that requires you to relax. I love to sink my teeth in and let the juice run down my chin, but there are lots of other delicious ways to serve and enjoy all those summer peaches too….Peach Meringue and Maple Vinegar Glazed Nectarines (or peaches) are some of my favorites for a quick dessert. Making it Paleo (gluten free, grain free, sugar free) eliminates the worry about whether you’ll be able to shimmy into your swimsuit after eating it.
Since it was Father’s day I knew I would have to make something special for this wonderful guy I’m married to. I had a little help from my little helpers and between all of us…we really made a mess, but had fun doing it! With pecans from our road trip to grandma’s house and fresh peaches I was ready to make this Fresh Paleo Peach Pie!
I made the mistake of adding a little too much water to the filling so it didn’t set up quite as well, but it was still so yummy! Don’t worry I’ve revised the recipe to make sure yours turns out.
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
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.
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
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.