We love to let the seasons dictate what’s on our plate: in the fall, we celebrate the changing leaves with crisp pears. In the winter, it’s the foods that warm our hearts, bellies, and get us into the holiday spirit that we crave. And in the dog days of summer nothing tastes quite as spectacular as a ripe, juicy peach.
This recipe for peach pie from the pages of our friends at Clean’s new book Clean Eats, is super…well, clean. We love the classic crust so much that we asked Clean team member and baker extraordinaire, Farrell Feighan, to remix the recipe for all four seasons. Eating seasonally is a wonderful way to eat healthfully – even when it comes to pie! Here’s Farrell..
Being part of the Clean Team has made clean living so much fun. I now have a community of people who have the same passion and interest in living a clean life. My team members and I are constantly making fun things at our office. As soon as summer starts to turn to fall, I experience an immediate urge to bake pie. But this fall, I got really into making the best “clean” pie. I finally achieved it with my peach pie recipe that is featured in our new book, Clean Eats. This peach pie is the perfect blend of sweet and savory and is best served with whipped coconut cream or all-natural ice cream. Because peaches are seasonal, I thought it would be fun to share my favorite version of this pie for each season. Enjoy the original recipe and try each version every season of the year. Enjoy it with friends!
In the Spring try Strawberry Rhubarb: so fresh, so different and best in spring for lunch al fresco.
In the Summer try Blueberry /Peach: the original recipe calls for peach, but this is also the perfect time for blueberry pie!
In the Fall try Spiced Pumpkin: one of the most nutritious pies out there, this cozy combination is packed with delicious vitamins and minerals.
In the Winter try Apple Sage: apple pie is an autumn classic, but try adding sage for a sophisticated flavor and the added herbal benefits.
Clean Eats Peach Pie
Makes one 9-inch pie
For the crust:
2 cups brown rice ﬂour
½ cup coconut oil, plus about 1 to 2 Tbsp melted for brushing the crust before baking
6 to 10 Tbsp water
For the filling:
5 cups sliced fresh peaches
2 Tbsp lemon juice
½ cup brown rice ﬂour
½ cup coconut palm sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp sea salt
First, make the crust. In a large bowl, combine the brown rice ﬂour and coconut oil. Use two butter knives to cut the ﬂour and oil together until the mixture resembles coarse crumbs.
Stir in the water, 1 tablespoon at a time, until the mixture forms a ball. Wrap the dough in plastic and refrigerate it for 1 hour.
Preheat the oven to 450˚F.
Take the dough out of the fridge and divide into two parts. Roll the two parts of dough ﬂat into roughly 9-inch circles. Line the bottom and sides of a 9-inch pie plate with one of the pie crusts and brush it with coconut oil so the crust does not get soggy while baking.
Place the sliced peaches in a large bowl, and sprinkle them with the lemon juice. Stir the peaches gently.
In a separate bowl, combine the ﬂour, sugar, cinnamon, nutmeg and salt. Pour the dry ingredients over the peaches, and mix them gently.
Fill the pie crust with the peach mixture, then cover it with the second pie crust. Fold the edges of the crusts under and press the edges together to seal them with the tines of a fork.
Brush the top of the pie with coconut oil, then with a sharp knife cut several slits in the top crust to vent steam while the pie cooks.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until the crust is brown and the juice begins to bubble through the vents. Cover the edges with strips of aluminum foil about halfway through baking. Cool before serving. This pie is enjoyed best warm, not hot.