My family considers me the queen of pie crusts after the one summer I went crazy with crostatas, but since trying the paleo diet I haven’t been able to enjoy a good pie. I was perusing the web and came across Against All Grain’s crust recipe using both coconut and almond flour. I was overjoyed because I hate using solely almond flour because it’s more expensive, and I try to avoid nuts most of the time for my stomachs sake.
I decided to make the crust one random night when I was craving something sweet, and I also had frozen peaches that I wanted to use up before moving out of my house for the semester. The filling for the recipe was just to slightly enhance the crust (read: make it not seem weird that I was just baking a crust to eat alone), but the peaches ended up tasting delicious with the crust. The real reason I love this crust so much is because it tastes like a graham cracker, which is easily my favorite sweet treat. Who’d a thought?! I mean it is called a “Honey Graham Cracker Pie Crust”…
The crust comes out nice and golden brown, but make sure you let it cool before cutting into it, or you’re gonna end up with a crumble and not a crust (which honestly would be delicious too, but trust me, you want the crust). I also LOVED eating the pie cold for breakfast. Easily one of my favorite breakfasts to date and it’s basically guilt-free 😉
I’m just going to give you the crust recipe, because the actual peach filling was not anything more than peaches and some honey and cinnamon (not really a recipe anyway).
Recipe adapted from Against All Grain’s Honey Graham Cracker Pie Crust
1/4 cup almond flour
1/2 cup + 2 tbsp coconut flour
pinch of salt
1/4 tsp baking soda
1 1/2 tsp cinnamon
1/4 cup coconut oil, melted
2-4 tbsp honey (I used 2 tbsp because my peaches were sweet)
1 1/2 tsp vanilla
// Preheat oven to 350.
Mix dry ingredients in a bowl.
Mix wet ingredients in a smaller bowl.
Pour the wet ingredients into the dry and mix until completely combined.
Press the sticky dough into a 9-inch pie pan.
Bake for 15 minutes or until golden brown.
Let them come to room temperature and serve with your favorite filling or refrigerate and enjoy cold (my fave!!).