Peach Custard Pie

The four boxes of huge, fresh peaches sitting in my kitchen have been begging us to bake them this week. Not wanting to let them down, we've obliged. Repeatedly. Here is one such recipe I dabbled with tonight...

Peach Custard Pie

6 peaches, sliced
1 pie shell  - I made Elana Amsterdam's almond flour pie crust from http://www.elanaspantry.com/ but added about a half tbsp.of cinnamon
3/4 cup coconut sugar
3 tbsp. blanched almond flour
3 eggs, well-beaten
1tbsp. butter, cold, cut into pieces

Pre-heat oven to 325 degrees. Arrange peaches in pie shell. Beat almond flour, coconut sugar, and eggs and pour over peaches. Dot with butter. Bake for 30-45 minutes, or until crust is lightly browned and peaches are soft.

Variations for this recipe:

Replace the coconut sugar with agave nectar or honey, by using 2/3cup agave or honey.
Replace the coconut sugar with xylitol with an equal amount.
Replace the butter with the same amount of coconut oil.
If you care not what goes into you, then replace the blanched almond flour with an equal amount of white or wheat flour. You may also replace the coconut sugar with refined white sugar in the amount of 1cup. If you use white sugar, you may want to turn the heat up to 350 degrees.



Twas' rather satisfying after our barefoot sprint relays on the grass. My husband and I indulged while sipping iced green tea and the kids asked for goat milk to wash it down. Enjoy!

...If I can do it, you can do it!