Peach Pie



Vegan I Gluten Free Serves: 6

Time: 1 hour 15 minutes


2 tsp. coconut oil, for greasing the pan

Crust:

2/3 cup oat flour

2/3 cup almond meal

1/8 cup coconut oil

7 tbsp. water, divided


Filling:

6 peaches, or enough to fill the pie crust to 3/4 way full, skinned, pitted, and sliced

2 tbsp. coconut sugar

1/2 tsp. ground cinnamon


Crumble:

1/3 cup pecans, chopped

4 tbsp. almond flour

2 tbsp. coconut sugar

1/2 tbsp. coconut oil

1/2 tbsp. maple syrup

1 tsp. water

1/2 tsp. vanilla

1/2 tsp. ground cinnamon


Coconut whip:

1 (15 ounce) can culinary coconut milk (the thick white part on top. Set in the fridge for at least an hour.)

1 tbsp. water

1 tsp. maple syrup


Preheat the oven to 350 degrees. Grease a 8 inch pie dish with coconut oil and set aside.


To create the crust, with a spatula mix all crust ingredients, except the water, together in a medium mixing bowl. Add in 5 tbsp. of the water and mix well, a firm dough will start to form. Add in the remaining water 1 tbsp. at a time if needed, looking for the dough to be a firm but pliable consistency, don’t make it too wet. Mix with your hands, forming it into a ball.

Place the ball in the center of the greased pie dish and begin to press it out with the palm of your hands and fingers. Moving the dough gently along the bottom and up the sides of the dish. You can pinch along the sides to create a pie like texture.

In the same mixing bowl, no need to clean it out, place the filling ingredients: peaches, coconut sugar, and cinnamon. Stir to combine. Place the filling in the pie crust and using a spatula create an even layer.


To make the crumble, add all the ingredients in the same mixing bowl, no need to clean it out. Stir to combine. It will be a crumbly, wet consistency. Use a spoon or your fingers to sprinkle the mixture over the top of the pie.


Bake for 45 minutes, or until the crust is firm and the crumble topping is browning. Let the pie cool for 10-15 minutes before cutting and serving.


While the pie is cooling make the coconut whip. Add the thick, top part of the coconut milk can to a mixing bowl, being careful to avoid the liquid at the bottom. Using a hand mixer, beat the coconut on medium speed for about 5-7 minutes, until soft peaks form. Add the syrup and water and mix again just to incorporate.

Top the pie with the coconut whip and extra pecans if desired.


Keep leftovers in the fridge 2-3 days.

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