Fresh Peach Pie

READY IN: 55mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • FOR THE FILLING
  • 3
    cups peaches (skinned and pit removed)
  • 13
    cup agave nectar (you could use maple syrup)
  • 1
    teaspoon lemon juice
  • 1
  • 1
    teaspoon lemon rind (grated fine)
  • 2
    tablespoons cornstarch (I used kuzu powder dissolved in 1/2 cup water)
  • FOR THE CRUST
  • 1 12
    cups ground almonds
  • 12
    teaspoon Braggs liquid aminos
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DIRECTIONS

  • For The Pie Crust:
  • Combine the ground almonds and braggs. Mix for a few minutes to combine and make a dough. Press into the bottom of your pan. You could also use a 10" pie pan if you wish.
  • Bake at 350'F for 25-30 minutes. When done, remove and set on a metal rack to cool.
  • How To Clean The Peaches:
  • Bring a large pot of water to a boil and drop the peaches in for a few seconds or until the skins split. Remove the skins.
  • Cut enough for 3 cups of peaches and set aside to drain.
  • Mix the kuzu with water and stir well so not to have any lumps.
  • In a large saucepan combine the agave or maple syrup, the lemon juice, agar flakes and lemon rind. Stir all together and then add the dissolved kuzu until the mixture is thickened.
  • Add the reserved peaches and stir gently to combine all the ingredients. Turn off the heat and let sit in the pot for 15 minutes.
  • Then, spread the peach mixture over top of the almond/braggs crust and put into the fridge to set up.
  • Bon Appetit!
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