Rustic Almond Peach Pie

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

Ready for some delicious peachy almondy goodness? Just a few very basic wholefoods ingredients {no gluten or grains, no dairy or eggs, no refined sugars… not even flour!}, and a few no-fuss steps and you can enjoy a slice {or two} of this rustic almond peach pie yourself :)

peach season

The other day I ventured out to finally make peach pie. I haven’t made peach pie in ages. Actually, I haven’t had peach pie in ages. So I decided it was a must. I started out by making my usual pie crust, but as I was pressing it into the plate I suddenly felt like a complete change. I don’t know what came over me, but suddenly a regular ol’ pie crust just wasn’t going to be good enough. I wanted something simpler but more flavorful. So I got rid of that crust and decided to start fresh {don’t worry, it got re-purposed for something else — no wasting! ;) }.

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

I settled on almonds. Almonds and peaches are always a delicious combination and I felt like a nutty crust would give the peaches a lot more flavor and contrast. This almond crust turned out amazing and just what I was looking for. And bonus — it’s super easy to work with — no rolling or transferring, worrying about the crust breaking, etc. Just press it into the plate with your hands and you’re good to go!

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

It may seem like a thick crust at first, but the pie really needs it — trust me — it’s the perfect combination of fruitiness and nuttiness! I also used a part of the base mixture of almonds and dates to create a crumb top, because why not?! :)

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

So much easier than rolling out dough, cutting into strips, and pleating a pie crust top — I do have a love for a traditional pie crust as well, but on a hot busy day, a crumb coating just makes a lot more sense…

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

The contrast turned out perfect. The crust was sturdy and held together perfectly — and sliced like a dream once the pie cooled off.

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

When I first cut in myself I couldn’t believe the juicy, vibrant peach filling that awaited me — sooo good I could hardly wait to tuck in :P

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

But of course I had to take some photos for you first… Hardest part of the job sometimes ;)

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

This pie is amazing on its own, but naturally peach pie is always even more amazing with something creamy and cold — I paired mine with some vanilla non-dairy yogurt, but vanilla ice cream would have been perfect as well!

Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

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Rustic Almond Peach Pie {Free from: gluten & grains, dairy, eggs, and refined sugars!}

Almond Peach Pie


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 9" pie

Description

A juicy, vibrant peach pie with an easy gluten-free crust that requires no rolling. Dairy and grain free.


Ingredients

Crust:

  • 3 cups raw almonds
  • 3 cups soft dates, pitted
  • 4 tbsp agave {or maple syrup, brown rice syrup, etc.}
  • 3 tbsp olive oil {or coconut oil}
  • ¼ tsp salt
  • ¼ tsp almond extract {optional, but highly recommended}

Filling:

  • 4 cups rough chopped peaches
  • ¼ cup agave {or maple syrup, brown rice syrup, etc.}
  • ¼ cup tapioca starch
  • 1 tbsp lemon juice
  • ¼ tsp almond extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp salt

Instructions

  1. Preheat oven to 350F. Oil a 9″ pie plate {or a dish of a similar size}. Set aside.
  2. Place almonds and dates into a food processor and process into a fine crumb. Remove 1 cup of the mixture and set aside {this will be your pie topping}.
  3. Place all remaining pie crust ingredients into the processor and process the mixture until it forms a fine sticky crumb {test if the crust is ready by pinching the dough with your fingers and seeing if it sticks a little — if it does, it’s good to go}. Scoop out the mixture into the pie plate and press it down with your hands into a crust shape {Make sure to pack it down well, otherwise it will be crumbly!}.
  4. Toss all filling ingredients together in bowl to combine. Scoop into the prepared pie crust and flatten a little with a spatula to fit the fruit into the crust evenly. Sprinkle the filling evenly with the leftover almond date crumb mixture from step 2.
  5. Bake in a preheated oven for 40 minutes. Remove from oven and cool on a wire rack. Enjoy!

Happy baking!

Audrey

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