Peach Pie

Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Granulated Sugar
• 1/4 teaspoon Salt
• 1/2 cup Cold Unsalted Butter (cut into cubes)
• 4-6 tablespoons Ice Water
• 6 medium Peaches (peeled and sliced)
• 1/2 cup Granulated Sugar
• 2 tablespoons Tapioca Starch
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Almond Extract
• 1 Egg (beaten, for egg wash)
• 1 tablespoon Turbinado Sugar (for sprinkling (optional))

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Make the crust: In a large bowl, whisk together almond flour, tapioca starch, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.

3. 3

   Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

4. 4

   Make the filling: In a large bowl, combine sliced peaches, sugar, tapioca starch, lemon juice, cinnamon, and almond extract. Toss gently to coat.

5. 5

   Roll out the chilled dough on a lightly floured (with almond flour) surface into a 12-inch circle. Carefully transfer to a 9-inch pie plate.

6. 6

   Pour the peach filling into the pie crust. You can either use the remaining dough to make a lattice top crust or just leave the pie open.

7. 7

   Brush the crust with beaten egg and sprinkle with turbinado sugar (if using).

8. 8

   Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.

9. 9

   Let cool completely on a wire rack before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.