Fresh Peach Pie

Ok, one last sweet peach recipe to say farwell to summer and hello to Labor Day weekend and the kickoff to the new school year and fall schedules. This one feels a bit over the top because it is so fresh and fabulous but let me tell you- it is actual a quite simple recipe.

Yep, the star of the show is peaches again. So using fresh, juicy and full of flavor peaches is a must! I don't think I would even attempt this recipe if I couldn't get my hands on the best local fresh peaches. I like to make recipes liek this as a celebration for the season. Its like like I would make this in the winter- it is truly an end-of-summer-kind of deliciousness.

It's also the best kind of dessert to make for a crowd. I don't think you could eat this pie alone ;) well maybe you could, but that's another story all together. Truly though- this pie is a beaut and deserves to be shared and loved by all. I love to top it with some fresh coconut cream whip and it's a party! I hope you have plans to savor these last few gifts to this summer season. I hope you take deep long breaths and enjoy the slowness of this weekend. I hope you don't feel the anxiety of what's next creeping in and I hope you can find joy in the simple rooting of good food with those you love. Happy baking and happy weekend!!!

Fresh Peach Pie Recipe 

(gluten, dairy, soy, seed, egg and nut-free)

This recipe is very similar and inspired by my My Fresh Strawberry Pie Recipe

Crust:

1/2 cup gluten-free oats

1/2 cup of shredded unsweetened coconut

1 1/4 cup of gluten-free oat flour ground 

(1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)

2 TB of maple syrup

dash of sea salt

1/3 cup of organic extra virgin coconut oil

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the syrup and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 16-18 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Fresh Peach Filling:

6 large fresh juicy ripe peaches (about 5-6 cups of slices), boil, blanch, to remove skins, and then slice up and mix in a bowl with 1/4 cup of fresh lemon juice and 1 TB of maple syrup, then spread out in an arranged fashion in the cooled pie crust from above...

Then in a small saucepan, finely chop up 2 MORE cups of fresh peaches with lemon juice, maple syrup, honey and pinch of sea salt and spice ...

2 cup of chopped fresh peaches

2 TB of water

2 TB of fresh squeezed lemon juice

pinch of lemon zest

1/3-1/2 cup of local honey or maple syrup or a mix of both

pinch of sea salt

1 ts. of cinnamon

1 ts. of nutmeg

pinch of cloves

pinch of ginger

pinch of cardamon 

In a separate bowl...

1/3 cup of water

1 1/2 TB of gmo-free plain gelitan (Great Lakes Brand)

When you crust is cooled, the you can place the 6 sliced peaches in the crust. Then set aside in the fridge or freezer to make the liquid sauce to pour over the peach slices...

First, put your chopped peaches and lemon juice in the pan and let cook down for a few minutes on low heat, then add your sweetener and water and keep simmering. Lastly add in the bloomed gelatin  and stir quickly to keep from clumping. Turn off the heat and let it cool down just a bit before you pour over the sliced peaches in the pie crust. 

Lastly pour the warm peach sauce over the fresh sliced peaches already in the pie crust. Use a spoon or brush to coat all the tops of the peaches and makes ure it is evening distributed. Then place in the fridge and chill for 3 hours before serving. 

When set, cut out pie slices, and then top with some whipped cream topping. A favorite easy option is using So Delicious's CocoWhip kinda like a cool-whip option. And then there is the homemade coconut cream whipping from a can ....

Homemade Coconut Whipped Topping:

1 can of full fat coconut milk (use the cream only)

2-3 TB of pure maple syrup

Chill the can of coconut milk for at least a few hours or speed up the process in the freezer. Then right before serving, open the can and scoop out the separated coconut cream on the top and pour all of the remaining coconut water in a separate container to keep and use for other baked goods or smoothies. After putting the coconut cream in a bowl with syrup, use an electric mixer and whip up the cream for at least 3 minutes until you get peaks and a thicker cream. Then you can top the pie with this cream however you like. I scooped the cream into a Wilton's pipping bag with a star tip and squeezed out some cream stars over the pie. But you can top however you like- it will taste superb no matter how you top it :)

You can sub 1-2 TB of honey for the maple syrup. And if you want, prefer or like dairy you can use just regular whipping cream whipped up to perfection. 

Well, that's a wrap on fresh peach pie! Much love and light to you as always, xoxo