This is really it’s more of a tart than a pie (since there’s no pastry top) but no matter what. you call it, it’s tasty. I think it’s similar to a pizza pie: golden crust with sauce with toppings. There’s an almond crust, a creamy custard-like sauce and a sweet peach topping. Peach season is nearing its end, but if you’re lucky – you might be able to get your hands on some freestone peaches at the farmer’s market. Freestone peaches are my favorite – they’re the kind where when you cut into them, the fruit will just slide right off the pit. They’re also more colorful than cling peaches and I think they’re way juicier. The peaches I used were very ripe and ready to eat right away – which is why I decided to make this peacha pie. I seriously can’t say that enough. A note about making the sauce – for those of you who have never made custard before, you’ll need to temper the eggs. This means you will need to add some of the hot coconut milk mixture to your eggs to warm them up. Once the eggs are warm, then you can add them to your hot milk (if you don’t warm the eggs first, your mixture will curdle). There’s one ingredient listed below that you may not be familiar with: arrowroot powder. It’s a cornstarch replacement that has no taste and therefore it’s great for cooking and baking. It will also help thicken your food. I used it to help thicken my custard sauce. When you make this recipe, you’ll have some of the sauce (custard) leftover. Just put the custard in a bowl and eat it on another night for dessert. It’s delicious. You can also use this sauce as a base for different desserts – or perhaps as a paleo glaze to go on top of a cake. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
