PEACH AND BLUEBERRY PIE

I am not much of a baker yet found that going on a journey of reducing sugar, that my options of having something special were rather few and far in between. So when I bake I have control over the sugar in the baking, and I can enjoy something without having the aftermath of feeling the sugar overload.

This peach pie recipe is a great recipe to satisfy your cravings without raising your blood sugar levels too high! Using almond flour for the crust makes the pie really rich and satiating. You can use the crust as well to make a savory tart if you leave the coconut sugar out.

 

Ingredients

For the crust:

21/2 cups blanched almond flour
1 cup arrowroot powder
1/4 cup coconut sugar
2 eggs, chilled
3 tablespoons cold water
1/2 teaspoon fine sea salt
4 tablespoons palm shortening

 

For the filling:

2-3 Peaches
Blueberries to sprinkle on top
3 sheets of Gelatine
¼ Water
¼ cup of lemon juice
¼ of coconut sugar, taste it you might want to use less

 

Preparation

This recipe makes enough pastry for one 9-inch single-crust pie.

To make the pie dough, combine the almond flour, arrowroot, coconut sugar, eggs, water, and salt in a food processor. Process for 10 seconds, or until combined. Add the palm shortening, spacing out where the tablespoons are dropped into the dough. Pulse 4 or 5 times, until pea- size bits of dough form.

Gather the dough into a tight ball and flatten it into a disk. Wrap tightly and freeze for 1 hour.

Transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides of the plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers.

To partially bake the crust, cut a round of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans. Bake at 325ºF for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden. Cool completely on a wire rack.

To make the dough up to 2 days in advance, skip the freezer step and refrigerate the disk tightly wrapped. The dough can also be frozen for up to 6 months.

For the filling poach peaches in hot water for 10 min. Then peel the peaches and slice them. Arrange them on the crust, add the washed blueberries. Put the gelatin in plenty of cold water to soak. Boil ½ cup of water, add gelatine and lemon juice and coconut sugar. Make sure everything is nicely dissolved, let cool down a bit and then pour over fruit topping. Put it in the fridge for 30min to an hour.

Now dig in!

I have based the crust recipe from the book Celebrations from Against all Grain, by Danielle Walker