An interesting thing happened last week. I baked some pies. I’ve never baked a pie by myself before. I’ve eaten lots of pie, I’ve been around when pie is being baked, and I’ve helped out a bit, but I’ve never actually myself made a pie. So I decided to make a pie. Well, a gluten free, dairy free, and refined sugar free pie. You’re probably making a face. Chillax. I wouldn’t put it up here, let alone eat it if it wasn’t tasty. I wasn’t raised gluten and sugar free. This is a good recipe, I promise. The pie crust is not entirely my recipe, but I did tweak it a bit. Here is the original.
Mine went more like this:
- 1/2 cup Earth Balance Butter (non-dairy but tastes/cooks like real butter), Melted
- 2 Eggs, (I do agree that you should get good eggs. They taste better and are much better for you.)
- 1/4 Teaspoon Sea Salt
- 3/4 Cup Coconut Flour
- 3 Tablespoons Raw Honey
- 1/4 Cup Tapioca Flour
- 3 Tablespoons Refined Coconut Oil
I followed the instructions and baked the crusts first, but since I made mini pies I realized after that I should have just done it all in one go.
For the filling:
- 2-3 Peaches
- Half of a Cantaloupe
- Pinch of Salt
- 4-5 Tablespoons Honey
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Cinnamon
- 1 Tablespoon Tapioca Flour
Preheat oven to 400. Bring a pot of water to boil. Make sure there’s enough water to submerge the peaches. After you rinse the peaches off, cut a shallow X into the bottom of each. Then drop the peaches into the boiling water for about 3 minutes. Remove from heat and drain. Replace the hot water with cold water, and let sit for a few minutes. When the peaches are cool enough to handle, peel the skins off from the X marks. Then cut the peaches in half and remove the pits. Barely Chop the peaches and cantaloupe and add to a medium sized bowl. Add salt, honey, nutmeg, cinnamon, and tapioca. Mix with a fork, and let sit for 5 minutes.
Add filling to crusts. Bake for 10 minutes. Let cool and enjoy!