Peaches are not my favorite fruit to eat raw, but I love them in pies, especially the Baby Gold kind of peaches! I have made this pie for 2 years now (usually every summer-fall, when peaches are in season), and everyone loves it. I bring it to picnics and family dinners, and one pie is never enough, since I never get to eat more than a little piece Someday, I should make this pie only for myself to enjoy!
Your favorite gluten-free pie crust. Personally, I make
an almond pie crust from the recipe I got here. Also, if you don’t
want a gluten free crust, just use your regular flour one, I do this
when I bring this pie to family dinners since not everyone is fond of almond crusts. I love this recipe from Cheeseslave, it is with illustrations (I use butter for my crusts)!
1 cup full-fat sour cream or yougurt
3/4 cup unrefined cane sugar
1 large egg
2 tablespoons tapioca
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
3 cups peeled, pitted and sliced peaches
1/2 cup buckwheat flour
1/3 cup unrefined cane sugar
4 tablespoons unsalted butter, at room temperature (1/2 stick)
1/4 teaspoon ground cinnamon
1. Put a rack in the lower third of the oven and preheat to 400 degrees fahrenheit.
2. Make the filling by whisking the sour cream, unrefined cane sugar, salt, egg, tapioca, vanilla and almond extracts. Fold in peaches.
3. Pour the filling into the pie crust.
4. Bake about 30 minutes, until the filling is completely set and beginning to brown around the edges.
5. While it is baking, make the toppoing by working together buckwheat flour, sugar, butter and cinnamon with your fingers until crumbly.
6. When the pie filling is almost set, remove the pie and sprinkle the topping evenly over the filling.
7. Reduce temperature to 350 degrees fahrenheit and bake for 20 to 30 minutes until the topping is puffed and golden brown.
8. Cool the pie, or eat it warm!
This post was contributed to Real Food Forager’s Fat Tuesday.