After so many years of blogging, I have made a lot of recipes. More than I can even remember a lot of the time. Yes, I have in fact searched my own blog for something and come across a recipe I completely and totally forgot about.
I’ve also searched my freezer and had the same result, but that’s another story entirely.
Despite all I’ve made, I am in no way under the impression I’ve made anywhere close to all there is to be made. There are always new and exciting flavor combinations and techniques to play around with. The food world is one of never ending creative opportunity.
Even if sometimes I search through all my bookmarks and want to make absolutely nothing I see. Hundreds, if not thousands of bookmarks, and sometimes nothing sounds good despite the fact that baking something, whatever that something may be, most definitely sounds good.
I didn’t find the idea for this pie in my bookmarks, but instead in my own kitchen. The white peaches have been INSANE this year. They are unbelievably juicy and packed with a delicate yet unmistakable flavor.
Cherries are becoming scarce, but it was most definitely also a great cherry season. Aren’t they all?
I only had a couple bags of rainier cherries this summer, and I knew I wanted to eat some (duh!) and bake with some so I could have a taste of their goodness long after the grocery store shelves were empty.
The delicate, floral flavor of white peaches and rainier cherries pairs so well! Summer fruit at their finest, made even better by being paired together with some vanilla, cardamom, and pink peppercorn (oh yeah, more pink peppercorn) to continue enhancing that delicate floral flavor.
Then I topped the pie with a bunch of crumb topping, because crumb topping.
Also because this delight, pie crust and all, is paleo. It was my first official time making paleo pie crust and I didn’t want to tempt fate by attempting a top crust. Definitely a challenge for another day, though.
I’m hanging onto summer and cutting myself another piece of pie. I hope you are too!Print
6 cups white peaches, pitted and sliced ½ inch thick
3 cups rainier cherries, halved and pitted
2 tablespoons fresh lemon juice
¼ cup maple sugar
¼ cup tapioca starch
½ teaspoon ground cardamom
Seeds from 1 vanilla bean
½ teaspoon crushed pink peppercorns
1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 tablespoon coconut sugar
½ cup coconut oil, softened, but not melted
¼ cup olive oil
Up to ¼ cup ice cold water
1 cup almond flour
2 tablespoons coconut flour
2 tablespoons tapioca flour
¼ cup pure maple syrup
¼ cup olive oil
2 teaspoons ground cinnamon
½ cup walnuts
Make the crust. In a medium bowl, stir together flour and sugar. Work in both oils using hands or a fork until clumps begin to form. Add water until the dough comes together. Press into a pie plate of your choosing (that’s right – no rolling pin!), and refrigerate for at least 2 hours and up to 1 day.
When ready to bake the pie, preheat the oven to 400 degrees F.
Make the filling. In a large bowl, stir together the peaches, cherries, lemon juice, sugar, tapioca starch, vanilla, cardamom, and pink peppercorns. Set aside while you make the topping.
For the topping, in a medium bowl, stir together the flours and cinnamon. Stir in the maple syrup and oil until clumps form. Finally stir in the walnuts.
Pour the filling into the chilled pie crust, then top with all the crumb topping. Place the pie on a foil covered sheet pan (it’s going to bubble away!), and bake 20 minutes. Reduce the oven temperature to 350 degrees F without opening the oven, and bake for about an additional hour until the pie is golden brown and the juices are bubbling. If the pie gets too brown, cover the top gently with foil.
Allow the pie to cool for at least two hours before slicing and serving. Pie may be stored in an airtight container at room temperature for up to 3 days.