I had a terrible craving for pie on Sunday! I can definitely tell I’ve been having too many treats recently, as I can normally get over cravings like this. I had intended to make an apple pie, however when I went to the farmers market to buy my apples, the apple-growers weren’t there due to the snow. I was devastated, but determined nonetheless to make my pie, so I trudged on in the snow to my local convenience store where I was able to find canned peaches in juice. Not very seasonal, I know, but I had to have pie! The crust is made from coconut flour, a little coconut sugar, grass-fed butter and egg whites (left over from the vanilla-date ice cream I made earlier, recipe to follow). It would also have been nice made from almond flour, but as I’ve explained before, my boyfriend has a serious nut allergy, so not an option unless I want to deal with a very sick man (I’ve seen the results of him eating almonds and it ain’t pretty!)
Peach Pie (makes 1 pie of 24cm/9.5″ diameter)
1 cup coconut flour
2 tbsp coconut sugar/crystals
1/8 tsp salt
100g butter, melted
1 tsp vanilla extract
4 egg whites (you could use 3 whole eggs instead)
1/4 cup cold water
3 cans peaches, drained, juice reserved
Preheat oven to 170C.
Stir the coconut crystals and salt into the flour. Add the melted butter, the eggs, vanilla and then if the mixture is still quite dry, the water. It should form large crumbs which stick together when pressed.
Press 3/4 of the crust mixture into a pie dish. Make sure you go all the way up the sides of the dish. You want the crust to be fairly thin.
Prick the bottom all over with a fork and place in the oven for 10 mins to blind bake.
Remove from oven and fill with the canned peaches. If the peaches have been really well drained, you may wish to pour a little of the reserved juice over, but this can make the crust go soggy.
Fork through the remaining crust mixture to make small crumbs and evenly distribute over the top of the pie as a kind of streusel topping.
Bake in the oven for 40 mins.
Serve warm with vanilla-date ice cream.
Vanilla-date ice cream (makes around 500-600ml)
12 deglet nour dates
100ml single cream
300ml whole milk
4 egg yolks
1 vanilla pod
Pinch of sea salt
Pit the dates and place in a saucepan with the milk and cream and vanilla pod. Heat over a low flame until almost boiling.
Remove dates with a slotted spoon and whizz to a purée in a blender or food processor.
Briefly whisk the egg yolks, then mix in the date mixture. Slowly whisk in the hot cream and milk, reserving the vanilla pod.
Wash the saucepan and then transfer the custard back into it.
Cut the vanilla pod open and scrape the seeds into the custard.
Cook on a medium to low heat, stirring constantly until it thickens into a proper custard. DO NOT LET IT BOIL!
Remove from heat and transfer to a bowl. Cover and leave to cool completely for a couple of hours.
Once cool, churn in ice cream maker until desired consistency.
Transfer to freezer safe container and freeze until needed.