This lower carb peach slab pie tastes super delicious! I crave pie all of the time but want one that is lower carb. So I created this recipe to get my pie fix! This lower carb peach slab pie uses almond flour and just a little coconut sugar with the peaches to create a yummy pie that tastes just like traditional peach pie! I also love that it cooks quickly and doesn’t have to be pretty, it’s rustic and that is a part of it’s charm!
What you need to make healthy peach slab pie:
serves 6
- For the pie filling:
- 2 cups frozen peaches
- 1 tablespoon water
- 1/3 cup coconut sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- For crust:
- 1 cup almond flour
- 1 tablespoon coconut sugar
- 1 cup flour
- 1/2 teaspoon salt
- 4 teaspoons water
- 1/2 cup cold butter
- Coconut sugar to sprinkle on top
Instructions
- Preheat oven to 400 F.
- In a small sauce pan, add peaches, water, coconut sugar.
- Stir over medium high heat until peaches thaw and mixture starts to boil.
- in a small bowl combine cornstarch and water.
- Whisk mixture into the peaches mixture and stir until mixture thickens.
- Remove from heat and set aside.
- In another bowl, add almond flour, flour, coconut sugar and salt and stir together.
- Add cold butter and work into the flour mixture until it’s crumbly.
- Add cold water and quickly work the dough into a dough ball.
- Roll out half of the dough in between two sheets of parchment paper until it’s fairly thin.
- Spoon on the peach pie filling.
- Roll out the other half of the dough and lay over the top.
- Fold together the edges the best you can.
- Bake for 25 minutes.
- Let Pie cool slightly before slicing and serving.
Lower Carb Peach Slab Pie
Rustic and delicious lower carb slab pie.
Servings: 6 people
Ingredients
- For the pie filling:
- 2 cups frozen peaches
- 1 tablespoon water
- 1/3 cup coconut sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- For crust:
- 1 cup almond flour
- 1 tablespoon coconut sugar
- 1 cup flour
- 1/2 teaspoon salt
- 4 teaspoons water
- 1/2 cup cold butter
Instructions
- Preheat oven to 400 F.
- In a small sauce pan, add peaches, water, coconut sugar.
- Stir over medium high heat until peaches thaw and mixture starts to boil.
- in a small bowl combine cornstarch and water.
- Whisk mixture into the peaches mixture and stir until mixture thickens.
- Remove from heat and set aside.
- In another bowl, add almond flour, flour, coconut sugar and salt and stir together.
- Add cold butter and work into the flour mixture until it's crumbly.
- Add cold water and quickly work the dough into a dough ball.
- Roll out half of the dough in between two sheets of parchment paper until it's fairly thin.
- Spoon on the peach pie filling.
- Roll out the other half of the dough and lay over the top.
- Fold together the edges the best you can.
- Bake for 25 minutes.
- Let Pie cool slightly before slicing and serving.