Healthy Peach Pie

Now that I've got my laptop up and running again I need to add some recipes I have been experimenting with before I forget them.  Seriously my memory is getting so bad I left my blind dog, Coco, on the porch for 30 minutes before I realized she was missing.  I kept hearing a thumping sound from outside and finally got up to investigate and found Coco throwing herself at the front door trying to get back in the house.

 Anyway, on to more important topics, like peach pie.  A friend has a peach tree in her back yard with the incredibly sweet peaches  and I knew they would make a delicious pie.  She gave me a bag full which got my creative juices flowing.  Romana has a story behind the peaches that makes the pie a special dessert.

  Romana told me that her husband had planted a peach pit in the backyard a couple years ago.  She told him that a tree would never grow from the pit, but much to her surprise, she has an enormous peach tree flourishing behind her house.  The story is much more poignant because Romana's husband passed away last year and when she sees the tree, she has one more good memory of him to share.

I have been substituting almond flour for regular flour in almost all of my baking recipes with mixed results.  This one is definitely a keeper.  I found the recipe on the web and made a few small changes to it.

Almond Flour Crust
2 & 1/2 cups almond flour
1/2 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup coconut oil (melted)
1 tsp vanilla extract
2 tbsps sweetener: maple syrup.

Peach Pie Filling:
6  or 7 ripe peaches sliced into bite sized pieces
2 Tbsp's lemon juice
1/2 tsp cinnamon
1/4 tsp fresh ground nutmeg
2 Tbsp's maple syrup
2 Tbsp's coconut oil
1/8 tsp salt
a few sprinkles of stevia (optional)


For crust:
Turn oven on to 350.
1. In a food processor, mix the dry ingredients together.  Melt the coconut oil and mix with vanilla and maple syrup, then add to dry ingredients and blend until it forms a doughy consistency.  This only takes a minute or two.
2.  Grease a 9 inch pie pan, then place dough in pan and mold it to pan evenly.
3.  Place pie crust in oven and bake 10 minutes until crust is golden color.
4.  Remove from oven.  (Do not turn oven off because you will cooking the pie next).

For filling:
1.  Place a large skillet over medium heat.   
2.  Add all the filling ingredients to the pan and stir to combine. 
3.  Cook until coconut oil and butter are melted and peaches are softening (about 5 minutes).
4.  Pour the filling into the pie crust and cook for about 45 minutes or until peach filling is bubbling.
Enjoy!