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

Temps de préparation 20 minutes
Temps de cuisson 30 minutes
Temps total 50 minutes
Portions 8 small serving

Ingrédients

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

Instructions

  1. 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.



  2. Blend the whole almonds in your food processor until powdery. 

  3. Add in all the ingredients for the crust. Blend.

  4. When the dough comes together in a ball, spread it on a work surface and then put it in a baking tin. 

  5. Pre-cook the pie crust dough for 8min in a 180°C pre-heated oven. 

  6. While the pie pastry cooks, cut the peaches in thin slices, and put them in a bowl.

  7. Add the lemon juice, 3 table spoons of sugar and the basil. Leave it for a few minutes.

  8. Put a thin layer of almond butter on the bottom of the pie pastry. 

  9. Display the peaches the way you like. 

  10. Sprinkle the fruits with 1 table spoon of sugar.

  11. Cook the pie for 20-25min. 

And you, what’s your favorite fruit pie recipe ?

Judith

Author

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