Once you’ve read my How to Peel a Peach (to make Peach Pie) blog post, you’re ready to make this super simple filling. While the average peach pie filling usually contains about 1 cup of sugar, a few tablespoons of cornstarch as a thickener, lemon juice, cinnamon, and sometimes vanilla, I was on a mission to reduce the sugar and replace the starch.
Here’s what I’ve done:
Used local, organic peaches. Why? There is a significant difference in flavor when peaches are picked ripe vs. picked green and ripened in a box. I’m able to use less sugar because the in-season, locally picked, organic peaches are robust in their natural flavor and sweetness.
Reduced ~1 cup of white table sugar to 2 tablespoons of coconut sugar. As you slowly explore a diet with less processed sugar, you’ll find that 1 cup of sugar in a recipe makes your mouth shrivel. Coconut sugar is a staple in my pantry – something that we talk about in our Eat Real Essentials eBook.
Replaced cornstarch with 4 tablespoons of soaked and blended chia seeds. Fruit pies often need a starch to thicken the natural juices that release during the baking process. Although this isn’t a perfect consistency, the soaked and blended chia seeds naturally thicken the peach juice, while also adding fiber and healthy Omega 3 fats.
Here’s the healthy dessert recipe. Give it a go. Maybe even bring it to a July 4th celebration this week:
6 large peaches (or 7 small peaches), peeled and sliced
4 tablespoons chia seeds, soaked in 1 cup water
2 tablespoons coconut sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
½ batch of my Easy, Gluten-Free Pie Crust recipe
4 small mason jars or ramekins
1 egg, beaten (used as an egg wash during the end of the baking process)
- Preheat the oven to 350 degrees F.
- Follow these instructions to peel and slice your peaches.
- Blend soaked chia seeds, coconut sugar, cinnamon, and lemon juice in a blender.
- In a large bowl, gently fold the blended chia seed mixture into the sliced peaches.
- Using the back of a spoon, smash about 1 ½ tablespoons of the pie crust into the bottom of each mason jar or ramekin.
- Divide the pie mixture evenly amongst the jars/ramekins.
- Divide the remaining pie crust into 4 equal balls, then roll each ball using a rolling pin or a large drinking glass with saran wrap or parchment paper in between.
- Gently place the dough over each jar, folding the excess under and smashing the edges with the back of a fork. Add a small sliver to the middle of the crust to allow for steam to escape.
- Place the dishes on a baking sheet. NOTE: line the baking sheet with a piece of foil to catch the juices and avoid long hours of scrubbing later.
- Bake for 30 minutes, then brush the crust with the egg wash (1 beaten egg). NOTE: save the remaining egg for your breakfast!
- Bake for another 10-15 minutes until the pie filling bubbles and the crust is golden.
Serves 4 (mason jars) or 1 small 9″ pie
If you like this recipe, then you’ll love our Eat Real Essentials eBook, enhanced and interactive for the iPad or in a digital-friendly PDF. It’s filled with inspirational stories, grocery shopping and pantry stocking tips, a 3-week meal plan with a whole foods detox, and over 100 recipes designed just for the busy person! Check it out here.