Paleo Peach Pie Recipe 375

PALEO PEACH PIE RECIPE - (3.7/5)

Paleo Peach Pie Recipe - (3.7/5) image

Provided by ROBandSEAN

Number Of Ingredients 15

Ingredients

Pecan Crust:
1 cup pecans ground into pecan meal (don't grind it too much or you'll end up with pecan butter)
1/4 cup coconut flour
1 tbsp. ground flax seed
1/4 tsp. sea salt
1/4 tsp. honey or pure maple syrup
1 tbsp. water
1 tbsp. coconut oil
Peach Pie Filling:
4-5 large peaches; peeled, pitted, and sliced
2 tbsp. arrowroot starch or GF cornstarch
1 tbsp. water
1/2 tbsp. lemon juice
3/4 cup wild honey
dash cinnamon

Steps:

Preheat the oven to 350. Combine all the dry ingredients together then add in the wet and stir with a fork until it's all incorporated. Press the mixture into a pie pan, working it up the sides until it's even. Bake for about 15-20 minutes or until the edges and center begin to brown. Reserve all but 1- 1/2 cups of the peach slices and cover remaining until you're ready for them. Take the pre-measured amount of peaches and puree in a blender or food processor until smooth. In a separate bowl whisk together the water, lemon juice, and starch. Combine the pureed peaches with the honey and the starch mixture in a small sauce pan. Stir in the cinnamon and bring the mixture to a boil over medium heat. Stir for about 5 minutes while it bubbles. Then turn off the heat and allow it to cool. By now your pecan crust should be out of the oven and cooling down as well. Once everything's warm (not hot), stir the fresh peaches together with the thickened pureed peach mixture. Pour it all into the crust and set in the fridge to cool completely and to finish setting up. Serve cold with some whipped coconut cream or just as is.

PALEO PERSIMMON PIE

Paleo Persimmon Pie image

This is an uncooked version of a yummy persimmon pie. It's an excellent dessert for those following a paleo or low-sugar diet. It's delicious!

Provided by Annie Gladding

Categories No-Bake Pies

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

½ teaspoon olive oil
3 cups pecans
20 pitted dates
¼ cup agave nectar
6 ripe persimmons
2 tablespoons chopped pecans
1 teaspoon ground cinnamon, for garnish

Steps:

Lightly grease an 8-inch pie pan with olive oil.
Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 36 g, Fat 31.2 g, Fiber 6.7 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 0.6 mg, Sugar 22.3 g

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