Peach Raspberry Pie

Crust

• 80g (3/4 cup)

  Almond flour

  • Note: Almond flour is necessary for the texture of the dough, as it is the source of fat.
• 150g (1 1/4 cups)

  Oat flour

• Sweetener

  Use the sweetener that best works for you. Here are some options:

  • 40g (1/4 cup)

    Coconut sugar

  • 52g (1/4 cup)

    Erythritol

  • 40g (1/4 cup)

    Monk fruit sweetener

  • 32g (2 3/4 tablespoons)

    Stevia sweetener

  • 40g (1/4 cup)

    Xylitol

  • Note: To confirm the amount for your specific product, follow the sweetener to sugar ratio recommended on the label.
• 50g (1/4 cup)

  Soy yoghurt, or any other plant-based yoghurt

• 50mL (1/4 cup)

  Water

• 2g (2 teaspoons)

  Psyllium husks

  • Note: Needed to bind the dough.

Filling

• 300g (2 peaches)

  Peaches

• 200g (1 2/3 cups)

  Raspberries

• Sweetener

  To taste

  Use the sweetener that best works for you. Here are some options:

  • 20g (1 1/2 tablespoons)

    Coconut sugar

  • 26g (2 1/4 tablespoons)

    Erythritol

  • 20g (1 1/2 tablespoons)

    Monk fruit sweetener

  • 16g (1 1/4 tablespoons)

    Stevia sweetener

  • 20g (1 3/4 tablespoons)

    Xylitol

  • Note: To confirm the amount for your specific product, follow the sweetener to sugar ratio recommended on the label.

Prepare the crust

1. 1

   Preheat your oven to about 150°C (300°F). All ovens are slightly different, so adjust if you know yours runs hotter or colder than average, or if you have a preferred temperature for your pies.

1. 2

   Heat up the water slightly. Add the psyllium husks to the water and stir or beat with a whisk until it's smooth. Let it sit for a few minutes to thicken. While you wait, go on to the next step...

1. 3

   In a mixing bowl, combine almond flour, oat flour, and the sweetener in the "Crust" section of the ingredients. Stir to combine.

1. 4

   Add the yoghurt to the water and psyllium husks, and stir to combine.

1. 5

   Mix the wet ingredients (yoghurt, water, psyllium husks) into the dry ingredients (flours and sweetener). Knead until it forms a dough. If it is too sticky, add a bit more flour. If it is too dry, add a bit more water. Because this dough is made with oat flour, it will not be as elastic as wheat flour. However, it should still be easy to combine and roll into a ball.

1. 6

   Separate your dough into two balls, about 40% and 60%. We'll use the bigger one for the base. Roll it out between two sheets of parchment paper until it's about 1/4 inch thick. Carefully transfer the dough to a pie dish, pressing it evenly along the base and up the sides. Trim any overhanging dough and set aside for the top. Put it in the oven for about 5-10 minutes.

   Note:

   The easiest way to put the pie dough in the dish is to peel off the top baking parchment. Then flip the dough onto that one. Then peel off the formerly bottom parchment paper. Then you use the baking parchment as a guide to position the dough in the dish. Then peel it off and make any final adjustments on the sides and bottom.

1. 7

   Put it in the oven for about 5-10 minutes. While that's going on, lets sort out the filling!

Prepare the filling

1. 8

   Wash and slice the peaches into thin wedges or cubes. Combine with raspberries and sweetener in a mixing bowl, tossing gently to coat.

1. 9

   Pour the fruit mixture into the pre-baked crust once that's out of the oven, spreading it evenly.

Assemble and bake

1. 10

   Roll out your smaller dough ball and any overhands. Arrange as desired over the fruit filling. I had fun making the owl for this, but you do not need to do anything fancy here. Roll it out and put it on top.

1. 11

   Bake the pie for about 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

1. 12

   Remove from the oven and let the pie cool a bit before serving. This allows the filling to set. Leave it to cool for longer if you want it more set, or eat sooner if you cannot resist! Enjoy your pie!