I didn’t like pies when I was a kid, or rather I didn’t like cooked fruits. And then I discovered my grandmother’s pies. I remember that day, I visited my grandparents to the countryside and she had made the most delicious raspberry pie for dessert. It smelled heaven in the kitchen, and I was caught in it. Now every time I make pie or jam, I think of her.
Last Sunday, B & I were invited for lunch and I brought a dessert that I thought was typical of summer, a fruit pie. So I used white and yellow nectarines, a some white peaches I had found on the market that same morning.
It was really savoury, with a touch of fresh basil that goes so well with peaches. And there was this special nutty twist thanks to the almonds and nut butter I added to the pastry.
Because of food intolerances, I decided to hold on gluten for a month. Here’s why this pie is 100% gluten free, made with buckwheat flour, whole almonds and grated coconut. The buckwheat gave a taste coming straight from Brittany, and I liked it. Scroll down to discover the recipe.
Peach & buckwheat pie
For the crust
- 140 g of buckwheat flour
- 60 g whole almonds
- 2 tbs of grated coconut
- 1 tbs of brown sugar
- 1 to 2 tbs of coconut oil
- 1 tbs baking soda
- 2 pinches of salt
- 1 tbs of linen seeds
- 5 tbs of water
For the filling
- 3 big white and yellow peaches or nectarines
- 1 branch of fresh basil
- 1 lemon juice
- 4 tbs of brown sugar
- 1 tbs almond butter
In a small recipient mix the linen seeds with 3 table spoons of water to create a paste that will hold the crust together. Let it settle for 20-30min.
Blend the whole almonds in your food processor until powdery.
Add in all the ingredients for the crust. Blend.
When the dough comes together in a ball, spread it on a work surface and then put it in a baking tin.
Pre-cook the pie crust dough for 8min in a 180°C pre-heated oven.
While the pie pastry cooks, cut the peaches in thin slices, and put them in a bowl.
Add the lemon juice, 3 table spoons of sugar and the basil. Leave it for a few minutes.
Put a thin layer of almond butter on the bottom of the pie pastry.
Display the peaches the way you like.
Sprinkle the fruits with 1 table spoon of sugar.
Cook the pie for 20-25min.
And you, what’s your favorite fruit pie recipe ?