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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 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 9" pie
  • Category: Pie
  • Method: Baked
  • Cuisine: Dessert

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!
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