Photo Aug 22, 8 52 12 PM


I used the Perfect Pie Crust (paleo, vegan, nut free) (pre-baked) as the base.

This may be my favorite dessert recipe of the year…let me know if you try it!

You could also use frozen peaches – just add an extra Tablespoon of chia to absorb any extra liquid.


Peach Pie

Yield: 1 pie (6-8 servings)
You will need: knife, cutting board, pie plate, measuring cups and spoons, mixing bowl, wooden spoon

6-7 Peaches, pitted and sliced evenly
1/2 cup coconut sugar
1/2 tsp vanilla extract (almond extract tastes best, but I’m allergic!) 
juice of 1 lemon 
1/2 tsp sea salt
2 T ground chia seeds
2-3 T goat milk butter or grass-fed cow butter

1. Preheat oven to 400 degrees F.

2. Prepare peaches. Place in a large bowl.

Photo Aug 22, 8 26 34 PM3. Gently fold in coconut sugar, almond extract, sea salt, lemon juice and chia seeds. Allow to sit for 5-10 minutes so the chia seeds can absorb some of the liquid.

Photo Aug 22, 8 35 02 PM4. Pour peach mixture into a pre-baked pie shell.

Photo Aug 22, 8 48 27 PM5. Dot the surface with pieces of butter if desired (by the way, if you can find the goat milk butter it is SO GOOD!).

Photo Aug 22, 8 52 12 PM6. Bake open faced for up to 45 minutes, or until bubbling and peaches are easily pierced by a fork and crust begins to pull away from the edges.

Photo Aug 22, 9 36 41 PM7. Serve with coconut cream, coconut milk or topping of your choice. We sprinkled a little nutmeg on top with the coconut cream. There were some clean plates after this pie!

Photo Aug 22, 10 47 12 PM Photo Aug 24, 5 16 49 PM Photo Aug 24, 5 17 25 PM


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