Sweet Summer Peach Pie

AuthorLauren Timmerman, MS, RDNCategoryDifficultyIntermediate

The perfect way to end the summer is with a tart made out of fresh blueberries, nectarines, and peaches! Also, by making the crust out of almonds and dates instead of a traditional dough, you are able to consume additional healthy fats and fiber. 

Now that you have the base of the recipe, you can experiment with other fruits such as raspberries and blackberries. This recipe was originally adapted from the wonderful Plant Power Way cookbook. Enjoy!

Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
Filling
 4 peaches, sliced into wedges, skin on
 3 nectarines, sliced into wedges, skin on
 1 cup coconut sugar
 1 tbsp cinnamon
 1 tbsp tapioca flour plus 1 teaspoon
 10 oz blueberries, if frozen completely thawed
Crust
 1 tsp coconut oil
 1 ½ cups raw almonds, soaked overnight
 1 pinch sea salt
 10 dates, soaked in water for 30 minutes and pitted

Directions
1

Preheat the oven to 350⁰F. In a bowl, combine the peaches, nectarines, sugar, cinnamon, and 1 tablespoon tapioca flour. After washing your hands, gently fold the peaches and nectarines over until they’re well coated. Set aside.

2

Lightly grease a 9” springform with coconut oil. In a food processor, pulse the almonds until it becomes a mealy texture. Then add the sea salt and pulse again. While having the food processor running, add the dates one at a time until the mixture forms a dough on the side of the bowl. Then using your palms, press the dough evenly into the bottom of the pan.

3

Atop the dough, arrange the peaches and nectarines in a circular pattern, starting on the outer portions of the pan and working your way toward the inside, overlapping the sections as you go. Keep layering until you have three rows and a large round opening in the center.

4

Toss the blueberries with the remaining teaspoon of tapioca flour and arrange in the opening. Bake in the oven for about 20-30 minutes or until the fruit begins to bubble. Remove from the oven and let cool.

Nutrition Facts per serving: Calories 440, Total Fat 14g, Cholesterol 0mg, Sodium 21 mg, Total Carbohydrate 72g, Dietary Fiber 9g, Sugar 60g, Protein 8g 

Ingredients

Ingredients
Filling
 4 peaches, sliced into wedges, skin on
 3 nectarines, sliced into wedges, skin on
 1 cup coconut sugar
 1 tbsp cinnamon
 1 tbsp tapioca flour plus 1 teaspoon
 10 oz blueberries, if frozen completely thawed
Crust
 1 tsp coconut oil
 1 ½ cups raw almonds, soaked overnight
 1 pinch sea salt
 10 dates, soaked in water for 30 minutes and pitted

Directions

Directions
1

Preheat the oven to 350⁰F. In a bowl, combine the peaches, nectarines, sugar, cinnamon, and 1 tablespoon tapioca flour. After washing your hands, gently fold the peaches and nectarines over until they’re well coated. Set aside.

2

Lightly grease a 9” springform with coconut oil. In a food processor, pulse the almonds until it becomes a mealy texture. Then add the sea salt and pulse again. While having the food processor running, add the dates one at a time until the mixture forms a dough on the side of the bowl. Then using your palms, press the dough evenly into the bottom of the pan.

3

Atop the dough, arrange the peaches and nectarines in a circular pattern, starting on the outer portions of the pan and working your way toward the inside, overlapping the sections as you go. Keep layering until you have three rows and a large round opening in the center.

4

Toss the blueberries with the remaining teaspoon of tapioca flour and arrange in the opening. Bake in the oven for about 20-30 minutes or until the fruit begins to bubble. Remove from the oven and let cool.

Sweet Summer Peach Pie
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