Wander & Wonder

Total time: 1 hour

I N G R E D I E N T S

• Pie crust*
• 1 egg
• 5 cups sliced, peeled peaches
• 2 tablespoons lemon juice
• 1 cup white granulated sugar
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin spice or nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter

*note on the pie crust: for this recipe, I used a pack of pre-made dough (make sure it is enough for both the base and the top of a 9-inch pie), but I would highly recommend making your own pie dough from scratch if you have the time – my go-to recipe is Ricardo’s Basic Shortcrust Pastry

R E C I P E

1. Preheat the oven to 450°F (220°C)
2. Line the bottom of a 9-inch pie dish with pie dough.
3. Beat the egg in a small bowl. Lightly brush the pie dough base with egg wash and set aside.
4. Place the sliced and peeled peaches in a large bowl. Add the lemon juice and stir to coat.
5. In a smaller bowl, mix together the sugar, flours, cinnamon, nutmeg (or pumpkin spice, my favorite), and salt. Pour over the peaches and stir until evenly combined.
6. Place the peach filling into the prepared pie dish. Spread evenly to fill up the dish.
7. Cut the butter into small cubes. Scatter the little cubes directly on top of the pie filling.
8. Place the second pie dough on top of the filling. Press the edges together with a fork dipped in egg wash.
9. Brush the remaining egg wash over the top crust
10. Cut about 10 slits into the top of the crust to allow steam to escape.
11. Bake for 10 minutes. After, reduce the temperature to 350°F (175°C) and bake for 30-40 more minutes. Take the pie out when the crust is golden brown and the juices have been bubbling through the slits for at least 5 minutes.
12. Let the pie cool for at least 30 minutes before slicing and serving.

T I P S

• Feel free to make a pretty pattern with the slits. I tried to make little flowers (though I do not think it turned out that clearly…maybe you will have more success!)
• If your peaches are very ripe, you can reduce the quantity of sugar to 1/2 – 2/3 cup; it really depends how sweet you like your pie

I will share a secret with you… please forgive me in advance. But I don’t even like peaches. I know, shame on me!

This pie was made especially for Tony, since peaches are one of his favorite fruits. And I have to admit, I do love making pies, especially when they’re made for someone else xx