It is officially peak peach season in Louisiana. That means this beloved stone fruit is extra sweet and juicy right now — and as affordable as it will be all year.
To enjoy the flavorful, refreshing goodness, all you need to do is take a bite or slice and serve. But for those of us looking for dessert-related ways to harness the seasonal bounty, peach pie can be especially appealing.
A real peach of a treat
I love this better-for-you spin on classic peach pie created by Ben McLauchlin, low carb baking aficionado and unofficial Eat Fit ambassador. Naturally gluten free with no added sugar, the pie is topped with deliciously creamy whipped goat cheese that provides a nice contrast to the sweetness of the peaches.
A long-time friend and partner in crime, Ben grew up a self-professed “Paula Deen-style” baker in rural Alabama. Back then, he was all about flour, butter and sugar. Over the years — as he learned about and experienced firsthand the benefits of nourishing his body with more nutritious foods — Ben became passionate about reinventing his favorite childhood and family recipes with better ingredients.
The crust at the crux
Since the crust is the definitive feature that makes a pastry a pie, getting it right is vital. Ben’s spot-on gluten-free crust recipe uses a mix of almond and coconut flours to keep net carbs low and add a subtle nuttiness that plays nicely with the peaches’ natural sugars.
Want to mix it up? You can use the same crust recipe and filling technique with apples, cherries or berries.
Enjoy!
Peach Pie with Whipped Goat Cheese
Eat Fit Collection
Makes 12 servings
For the Crust:
- 1 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon xanthan gum
- 1/4 cup Swerve Brown Sugar Replacer
- 3 tablespoons unsalted butter, melted
- 2-4 tablespoons cold water
For the Filling:
- 1/2 cup Swerve Granular
- 1/4 cup Swerve Brown Sugar Replacer
- 4 1/2 cups sliced peeled peaches
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 2 tablespoons butter
- 1 fresh peach
For the Whipped Goat Cheese:
- 4 ounces goat cheese, room temperature
- 6 tablespoons heavy cream
- 1 1/2 tablespoons Swerve Confectioners
- 1/4 teaspoon pure vanilla extract
Preheat oven to 325 degrees.
Grease a 9-inch pie pan and set aside. In a mixing bowl, combine all almond flour, coconut flour, xanthan gum, and Swerve Brown Sugar Replacer. Add butter, and with a fork, mix into dry ingredients until well-combined, with a cornmeal-like texture.
Gradually add water by the tablespoon until mixture sticks together but is not too wet or gummy.
Press dough evenly into pie pan. Bake for 10-12 minutes. Remove and let cool before adding filling.
In a large bowl, combine Swerve Granular and Swerve Brown Sugar Replacer. Add peaches and toss gently to coat, then cover and let stand for 1 hour. Drain peaches in a colander placed over a bowl, reserving the juice.
In a small saucepan over medium heat, combine the nutmeg, cinnamon, and salt; gradually stir in reserved juice and bring to a boil. Stir for 2 minutes or until thickened. Stir in lemon juice and butter then whisk. Set aside for 7 minutes. Pour mixture over peaches in separate large mixing bowl and gently fold in. Pour into prepared pie crust.
Cut the fresh peach into thin slices and arrange over the top of the pie in a circular pattern.
While the peaches soak in the sweetener blend, prepare the Whipped Goat Cheese: In a large bowl or stand mixer, mix the goat cheese, heavy cream, Swerve Confectioners and vanilla on high speed for 5 minutes, scraping the sides as necessary. Cover and refrigerate until ready to serve.
Increase oven to 350 degrees and bake for 30 minutes, covered loosely with foil. After 30 minutes, remove foil and bake uncovered for another 10 minutes, until crust is golden brown and filling is bubbly. Remove from oven and cool on a wire rack. Serve warm or at room temperature, topped with a dollop of chilled Whipped Goat Cheese.
Per serving: 200 calories, 16 grams fat, 7 grams saturated fat, 80 mg sodium, 11 grams carbohydrate (7 grams net carbs), 3 grams fiber, 7 grams sugar (0 added sugar), 5 grams protein
Molly Kimball, RD, CSSD, is a registered dietitian with Ochsner Health and founder of Ochsner’s Eat Fit nonprofit initiative. For more wellness content, tune in to Molly’s podcast, FUELED Wellness + Nutrition, and follow @MollykimballRD and @EatFitOchsner on social media.