Peach and Berry Pie Made With Crisp & Buttery Honey Almond Flour Crust
New York City is a funny place. I am one of those people who is constantly running into old friends, having frequent celebrity sightings, and experiencing the unusual. Just when you think you have gotten rid of me, watch out. We will meet again someday. Like just this week, guess what happened…
- I saw a man shaving on the D train. Yes, you heard me.
- I ran into Jillian Mercado, the mesmerizing wheelchair-bound Diesel model and fashion blogger, right outside of my office on 25th Street. Ok, regrettably, I was too shy to say hello. Did it really happen if I didn’t ‘gram it? If a tree falls in the forest…
- I accidentally went into the wrong entrance at the Brooklyn Botanical Garden, and ran into Sarah, the Sourdough Queen of BK17, whom I’d been emailing for months, but never met. Coincidentally, I also (mistakenly) got into the garden for free, shhhhh don’t tell. Proof that some mistakes aren’t mistakes at all.
And the week’s not even over yet!
Cheers to a life of random unusualness. Cheers to fruit pie made with almond flour crust. Cheers to dessert. And now, that peach and berry pie recipe I promised you…
Peach and Berry Pie, Made With Almond Flour Pie Crust
Two ripe and semi soft peaches- peeled
11/2 cup blueberries
11/2 cup strawberries sliced
This equals about 4 1/2 cups of fruit.
2 tablespoons honey
Almond Flour Pie Crust:
2 1/2 cups almond meal or almond flour.
6 tablespoons cold butter or 3/4 stick
2 tablespoons honey
1/4 teaspoon salt or to taste
Directions: Peel the peaches and dice. You will want semi-soft ripe peaches, but they should be firm enough to peel. If you used very firm peaches they will bake slower than the berries. When the pie comes out of the oven the peaches will be crispy and the berries will be soft. I prefer a consistent texture, so soft peaches it is. Remove the stems from the strawberries and slice. Combine peaches, berries and honey. Set aside.
Preheat oven to 350˚. Chop butter and place in a bowl with almond flour. Knead the butter and the flour together until thoroughly combined. Don’t be afraid to really get your hands dirty. There shouldn’t be any free-stylin’ butter globs hanging out in the dough. Add honey, stir/mash with a wooden spoon. I really like Chester Basil’s wooden baking utensils. The French cooking paddle works well for recipes like this one. Next, form a ball with the dough and place it in the center of a standard pie pan. Mash the dough with your fingers and spread evenly in the pan until it reaches the top edges- the depth of the dough should be about 1/4 inch. Trim the tops of the edges if there is excess dough. Add the fruit filling. Cover the pan with aluminum foil, you don’t have to do this but it keeps the fruit’s moisture locked into the pie. Bake for about 40 minutes or until crust is golden brown.
Tips to remember: Almond flour works very differently from regular old wheat flour. The texture will be grittier and the flavor nuttier. Similar to us New Yorkers, gritty and nuts. The pie will be slightly crumbly when you try to slice it, so don’t worry about appearance. The cooler the pie is, the less fragile it will be. I personally like to eat this pie straight from the oven, and the next day for breakfast, and lunch…and dinner.
Fun brunch idea! Instead of baking in a pie pan, grab a muffin pan and some paper liners to bake individual pies for guests. These have about the same baking time as the standard pie. They are fun and great for easy transport if you want to surprise your friends with dessert. Enjoy!