How to Make a Rustic Peach Pie (Vegan/refined Sugarfree/yum)

by Mimi butters

celebrate the solstice with in season local peaches to create a delicious treat, made with whole wheat flour, coconut oil and sweetened with a touch of pure maple syrup.


  • 1 ½ Cups whole wheat pastry flour
  • ½ Cups extra virgin coconut oil, solid
  • 2 Pinches Himalayan pink salt
  • 2 fresh yellow peaches, organic and local preferred
  • 1 Tablespoon maple syrup - to taste
  • 1 Tablespoon tapioca starch
  • pure vanilla extract
  • food processor
  • pie or tart pan
  • 1 Tablespoon cinnamon
  • Instructions

    Step 1

    I freeze the processor bowl and blade an hour or so prior to making the crust. Once ready, add flour, solidified coconut oil (can place in fridge prior to making), a sprinkling of salt and pulse.

    Step 2

    add water TB by TB until it forms a clumpy dough. Pulse by pulse.

    Step 3

    REAL bakers would be horrified, but I was in a hurry & spooned dough into my small springform tart pan and pressed it into the pan, making the crust by molding it in with my fingers. Place in freezer

    Step 4

    Meanwhile, score two peaches with an "X".

    Step 5

    Drop in boiling water for one minute, 1.5 minute.

    Step 6

    Peel peaches. It should slip off easily. Don't worry if it doesn't, as I've made with skin on before. More fiber :)

    Step 7

    Cut peaches, then mix with maple syrup, tapioca starch, a splash of vanilla extract, and healthy dose of cinnamon. I let the mixture sit for at least 30 minutes in the fridge.

    Step 8

    pour filling into crust.

    Step 9

    Sprinkle remaining dough crumbs on top for a crumble

    Step 10

    (optional): sprinkle coconut sugar (pure coconut crystals) on top of the "crumble"

    Step 11

    place pie in oven, set at 425* F then turn heat down to 375* F. Check in 15 minutes and see if crust is looks golden. It took me about 20 minutes and I broiled on high for 2 minutes.

    Step 12