Nutty Crust Peach Pie (Gluten Free)

Summer fruit rocks. Not too long ago I brought home 4 pounds of delicious peaches from the Farmers Market, and I decided to make a pie with them using the same gluten-free pie crust recipe that I usually put blueberries in. It's from the Whole Foods website: All Nut Crumb Crust. Only this time I used half almonds and half pecans because I was running low on almonds. It tasted awesome, with the pecans complementing the peaches nicely, even though I totally burned the edges.

I tried to make the filling recipe as healthy as possible by subbing maple syrup for the sugar and reducing the amount. I probably could have omitted the sweetener altogether. Seriously, these peaches were more than sweet enough. I also reduced the amount of corn starch, but that maybe wasn't such a great idea. These peaches were really juicy, and the filling liquid didn't thicken much. I actually had to strain some of it off, but that worked out fine as I then used it to flavor my plain yogurt.

Filling:
4 pounds peaches, peeled, pitted, and sliced (Do yourself a favor and blanche them for 20 seconds first. It makes them SO much easier to peel!)
1/2 cup maple syrup
1 TBSP cornstarch (original recipe called for 3 TBSP, but 2 might do the trick)
2 tsp pure vanilla extract
1/2 tsp salt
1 tsp cinnamon

All you do is toss the sliced peaches with the rest of the ingredients and stir gently over medium heat until the peaches are cooked and the liquid thickened. Mine didn't really thicken much, but that's what I get for skimping on the cornstarch.

  

I let the filling cool before pouring it in the prebaked pie shell. Alternatively, you could combine the peaches and other ingredients and, instead of cooking on the stove, put the filling in an unbaked pie shell and bake everything at the same time in the oven. But, I was worried about this nut crust going all soggy, which it did after a day or so of assembly, so this isn't one to make ahead of time.

 

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Fresh Peach Cobbler (raw)

A few months ago a friend of mine shared a raw cobbler recipe with me. It originally called for mango, but they were out of season and too expensive. Or perhaps at the time I just couldn't be bothered to peel and dice them or something. So, I used strawberries because they were on hand, and since my kids love them, I thought it would be a treat the whole family could enjoy. Well, it wasn't. Once strawberries are washed and sliced, they just don't stay fresh for very long. Since this is a raw recipe, those berries were looking pretty pathetic after only a few hours in the refrigerator, and while it tasted fine, it wasn't all that great or pretty to look at.

More recently, I found some mangoes on sale, so I bought them and followed the recipe to the letter (almost). I've come to the conclusion that while I love the flavor of mangoes, I hate the texture of their stringy, slippery, pulp. Plus they're a pain to prep, and I didn't particularly like them in this recipe.

Last weekend, I scored some awesome peaches at the Farmers Market. BINGO! I may have to get some more peaches this weekend and make this recipe again because what I made yesterday will be gone by in the morning.

So, here is the recipe for Fresh Mango Cobbler, only made with peaches instead because that's the way I like it. I'm really sorry I don't have good pictures for this one. The photo below really does not do it justice.

Fresh Peach Cobbler (Raw)

Crust:
3 cups dry pecans
1 TBSP alcohol-free vanilla extract
3/4 tsp. sea salt
3/4 cup pitted dates

Syrup:
3/4 cup pitted dates
3 TBSP coconut oil
1/2 TBSP alcohol-free vanilla extract
2/3 cup water, as needed

Filling:
6 cups fresh peach slices (the actual number of peaches needed will vary depending on variety and size)
juice of one lemon (freshly squeezed, of course)

Peel, pit, and slice peaches. Place them in a large bowl and add the lemon juice. Refrigerate while making the crust and syrup.

Process pecans and salt into a powder in food processor. Add vanilla extract and 3/4 cup dates and continue processing until mixed well. Spread half of this crust mixture into the bottom of a pie dish and set aside, reserving the other half in a small bowl for topping.

Process the other 3/4 cup dates with oil, vanilla, and water as needed to make a thick syrup. Pour onto peaches and gently stir to combine. Spoon filling into pie dish and top with the rest of the crust mixture.

Cover and keep refrigerated.

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