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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
- Preheat oven to 350F. Oil a 9″ pie plate {or a dish of a similar size}. Set aside.
- 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}.
- 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!}.
- 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.
- Bake in a preheated oven for 40 minutes. Remove from oven and cool on a wire rack. Enjoy!
