When it comes to summer pies, this mashup between peaches and blueberries is a winner. This Peach Blueberry Pie is simply put delicious. The sweet peach blueberry filling is sweetened by honey and spiced with cinnamon and nutmeg to create the perfect balance of flavor. The flaky crust is made with a gluten-free flour such as almond flour and coconut flour, a touch of sugar-free sweetener, coconut oil, egg whites, and xanthan gum which holds the pie crust together. Although it is a summer pie, you can enjoy this peach blueberry pie any time of year by using frozen peaches and blueberries. This beautifully golden, delicious peach blueberry pie will give you a taste of summer even if the sun isn't shining outside.
Can you leave peach skin on for pie?
How do you keep a peach pie from getting watery?
How do you keep the bottom crust of a peach pie from getting soggy?
Can I substitute frozen blueberries for fresh in pie?
- 1 tablespoon of Coconut Oil
- 1/2 cup Honey
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon ground Cinnamon
- 1/4 teaspoon Nutmeg
- 1/8 teaspoon of Salt
- 2 tablespoons Arrowroot Starch
- 6 Peaches, peeled, sliced
- 1 cup fresh or frozen Blueberries
- Non-Stick Cooking Spray
- 1 cup Almond Flour
- 1 cup Coconut Flour
- 1 teaspoon Xanthan Gum
- 2 tablespoons Sugar-Free Sweetener
- 1/4 teaspoon Salt
- 1/2 cup Coconut Oil, melted
- 3 large Egg Whites
- 3-4 tablespoons Ice Water
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