Fresh Peach Pie

July and August are the peach months and there’s no better time to serve a nice, chilled piece of Fresh Peach Pie! This recipe is surprisingly easy to make, ready in about 20 minutes. Using fresh, whole ingredients (instead of peach jello powder – yuck) gives it a pure and refreshing taste.

Keeping the peach skins on will max out the nutritional content, as the bulk of the nutrients are found in the skin. This will also save you a significant amount of prep time, plus the skins will soften as they cook.

If you like this, you may also like our recipe for Grilled Peaches with Pecans and Basil, too!

Fresh Peach Pie

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Ingredients Method

Ingredients

  

• 2½ cups peaches sliced
• 3 cups peaches diced
• ¼ tsp cinnamon
• ½ cup water
• ⅓ cup maple syrup
• 1 tsp vanilla
• 2 tsp lemon juice

Method

 

1. Slice the peaches and layer them evenly in a pie crust.
2. Dice the remaining peaches and put them in a pot with the rest of the ingredients, except for the lemon juice and gelatin. Cook over medium heat until the peaches are soft.
3. Pour the lemon juice in and sprinkle the gelatin evenly over the contents in the pot. Stir immediately until mixed well.
4. Pour the diced peaches mixture into the pie crust so that it fully covers the sliced peaches. Give it a little giggle to make sure it’s run to the bottom of the crust.
5. Transfer pie to the fridge and cool for 3-4 hours.
6. Serve cold with your favourite toppings, like coconut whipped cream (or regular).

Bon appétit!