Summer peach pie

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We brought bags of peaches from the family holiday home orchard this summer, and I decided to make a peach pie. I explored recipes for inspiration and found this one by Meera Sodha. I tweaked it a bit, and it turned out so good I made one almost every week.

I can't say this is the healthiest dessert ever, but it does contain a lot of peaches and almonds, so as far as the desserts go, this one is quite nutritious. Peaches are rich in vitamins A, C, E and B complex. They are also a rich source of beta-carotene and minerals such as potassium, calcium, magnesium, iron, zinc and copper. Apart from the healthy fats, almonds are rich in fibre, protein, magnesium, and vitamin E.

I don’t like my desserts too sweet, but if you do, add a bit more sugar.

Summer Peach Pie

PREP TIME: 1 HOUR
8 slices

Ingredients

  • 60 g vegan butter

  • 50 g coconut sugar (or muscovado)

  • 100 g ground almonds

  • Juice of 2 limes

  • 2 tbsp maple syrup

  • 1 round puff pastry (230 g)

  • 3-4 ripe peaches

  • vegan whipped cream (such as alpro) or ice cream

Method

  • Preheat the oven to 220C. 

  • Cream the butter and mix in the coconut sugar and ground almonds. Mix well and add the juice of 1 lime. Set aside. 

  • Slice the peaches into cca 1.5 cm pieces. Mix the maple syrup and the juice of 1 lime in a small bowl. Set aside. 

  • Take the puff pastry from the refrigerator and unroll onto a round baking tray. Use the tip of a knife to prick the pastry (to prevent it from puffing up when baking). 

  • Spread the butter almond paste evenly on the pastry and arrange your peaches on top. 

  • Finally, pour your maple syrup/lime juice on top. You can sprinkle it with a bit of cinnamon if you like. 

  • Bake for about 30 min or until you see the pastry is golden and the fruit looks soft. 

  • Serve with vegan whipped cream or vanilla ice-cream

Enjoy!