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5 from 3 votes

Perfectly Peachy Pie SOS Free

A delcious Peach filled top only crust pie. Salt, oil and sugar free. Made with whole food plant based ingredients.
Course: Dessert
Cuisine: American
Servings: 8

Equipment

Ingredients

Filling

  • Ingredients
  • 6-8 each fresh peaches not peeled cut into bite size pieces
  • 1 tablespoon California Balsamic Fig Vinegar or your favorite flavor of sweet vinegar
  • 1 Tablespoon White Chia Seeds
  • 2 teaspoons Local Spicery Gingerbread Spice or cinnamon

Crust - Top Only

  • 2 cups Quiona Banana Oat Muffin Mix see recipe below
  • 2 teaspoons Local Spicery Gingerbread Spice Mix or cinnamon
  • 2 small Bananas mashed
  • 1/4 cup Unsweetened applesauce
  • 2 tablespoons Date paste - optional

Instructions

Filling

  • Wash and cut the unpeeled peaches into bit size pieces. Fill the pie plate with them. How many peaches will depend on how big your pie plate is and how big your peaches are.
  • Add the Gingerbread spice mix or ground cinnamon, vinegar and the white chia seeds to the peaches - stir to combine.

Crust - Top Only

  • Preheat the oven to 350 degrees.
  • Mash the bananas, stir in the applesauce and the Gingerbread Spice mix or ground cinnamon. Add the mashed banana mixture to the 2 cups of Quinoa Banana Oat Muffin Mix and stir well to combine.
  • Spread over the peaches and take it all the way to the edge of the pie plate to help keep the peach juices from bubbling over.
  • Bake for about 35 - 40 minutes or until crust is lightly golden brown.
  • Let cool before trying to cut. Store leftovers in the fridge. Serve a la mode if desired. I am thinking this could be good with fresh pears or apples and cranberries!

Notes

Recipe by Tami Kramer - Nutmeg Notebook