* This recipe needed to be shared because it is SO, SO GOOD! But it still needs a slight tweak to make the filling set a bit firmer. See note.
Pie Crust (Feel free to use a tried and true one you like!)
- 1 1/4 cup Truly AIP All Purpose Baking mix
- 1/3 cup coconut oil
- 4-5 Tbsp. cold water
Cut oil into dry mix until mixture is crumbly and uniform, then add cold water until a soft dough forms. Press dough evenly into a pie an and up sides. Bake at 375 for 10-12 minutes until golden brown. This is the only time it will be baked, so you want it done!
Peach Filling
- 4 cups sliced peaches
- 2 Tbsp. tapioca starch
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/8 tsp. each ground mace and cloves
- 1/4 cup maple syrup
- 1/2 tsp. gelatin
Combine all ingredients in saucepan and cook on low to medium heat until peaches are softened slightly and mixture is slightly thickened. Cool until room temperature before pouring into prepared pie crust.
Cheesy Topping
- 1 cup plain yogurt
- 1/4 cup maple syrup
- 1 Tbsp. lemon juice
- 1 1/4 tsp. gelatin
- Pinch salt
Bloom gelatin over lemon juice and maple syrup in small saucepan, then heat on low until gelatin dissolves. Add half the yogurt at a time, stirring until smooth. Add the salt and remove from heat. Allow to cool until room temperature. It may be helpful to refrigerate for 10-20 minutes before spreading over peach filling.
Refrigerate pie for 4 hours or more before planning to serve.
Note: The flavor of this pie is outstanding, IMO! However, the peach filling needs to be a touch more stable for serving. When I make this next, I will likely add 1/2-3/4 tsp. extra gelatin.
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