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Just when you thought it wasn’t safe to go anywhere near pastry, along comes this healthier, low carb recipe. Almond Peach Pie with Vanilla Bean Mascarpone Cream. And you smack yourself in the head thinking of all the pies you’ve missed out on while on your mission to health and…whatever. Am I right? Well. I did.
Why hello there guilt-free pastry lovers. How are you? Because I’m feeling pretty darn good after this!
Out of all of the low carb recipes on this blog…this one takes the pie. How did I make you a guilt-free peach pie? Easy. But, juicy vanilla sweetened peaches on top of a delicate pie crust isn’t the best part. The best part is topping it with a Vanilla Bean Mascarpone Cream. Yes, it’s optional. But, no, it’s not really.
A pie so delicate and buttery and sweet with an almost biscuit crumb…you’ll be fighting everyone off of you for a slice. Or five.
It all started with peaches going on a ridiculous sale at our farmers market. And then it occurred to me: I haven’t made a pie on this blog? Like, what the &*^% have I been thinking?
So, here’s the deal. Peaches sweetened with vanilla so that they form their own incredible syrup.
Then, making the dough came along. I wanted a good almond flavoured pie. But most of the recipes I found were made with 100% flour and 0.9% almond extract. How is that an almond pie?
So, out came the Almond Flour and this was created…all the while praying to God it would work.
And it did.
To serve a slice on it’s own is good…. It holds it’s own in pie glory.
But the cream? Let’s just keep it G-rated and say there may have been some bowl licking.
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Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream
Ingredients
Galette:
- 2 1/2 cups almond flour
- 4 tablespoons sweetener or white granulated sugar optional
- 1 pinch Salt
- 1/3 cup cold butter diced
- 1 large egg
- 1 teaspoon vinegar apple cider
- 2 large ripe peaches pitted, halved and thinly sliced
- 1 teaspoon pure vanilla extract
- 2 tablespoons sweetener or white granulate sugar
- 1 tablespoon melted butter
- 1 handful Slivered almonds optional
Mascarpone:
- 1/2 cup mascarpone cheese
- 1/2 cup whipping cream
- 2-3 tablespoons confectioners sweetener or icing sugar adjust to your level of preferred sweetness
- 1/2 teaspoon vanilla bean paste
Instructions
- Combine the almond flour, sweetener or sugar (if using) and salt in a food processor. Pulse to combine. Add the diced butter and pulse only a couple of times to evenly disperse the butter until the mix resembles fine crumbs. Add the egg and vinegar, pulsing a few times until a dough forms. Turn out into a bowl; knead gently to create a mound; wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to an hour.
- In a small bowl mix the sliced peaches, vanilla and sweetener (or sugar).
- Preheat the oven to 190°C | 385℉. Line a baking try with parchment/baking paper.
- Remove dough from the refrigerator once chilled and press out with your hands onto the baking tray (into a circle or rectangular shape) to desired size, about 1/4-inch thick. (Don't roll it. It's not as pliable as flour dough. Don’t worry about being neat, rustic looks good too!)
- Arrange the peaches in the centre of your dough, leaving 1 1/2-inches of dough surrounding the peaches. Gently fold up the outside border around the peaches, pressing and moulding it with your finger tips as you go. Brush the top of the crust with the melted butter; sprinkle with the almonds,
- Bake for 30-40 minutes or until the dough changes to a deep golden colour and the fruits juices are bubbling.
- Remove from the oven and allow to cool. Serve with the Mascarpone cream
Mascarpone Cream:
- Beat the mascarpone, cream, sweetener (or sugar) and vanilla together with an electric mixer until thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of sweetener can I use instead of sugar? I was diabetic and now I am not because I changed my diet. I use stevia in the raw in my coffee. Can I bake with that?if so, how much would I use?
Yes, you can bake with stevia. I believe it is the same amount of sugar to stevia for amount. Hope that helps and you are able to enjoy this pie soon! Thank you so much for following along with me!
What sweetener do you use to make this low carb, vs the sugar? I apologize if I missed it somewhere. Can’t wait to try!!
How many grams would the 1/3 cup butter be?
About 100 grams 🙂
Made this recipe for the very first time for friends. Turned out to be one of the best desserts I have ever made! Used blueberries and pears.
Jackie that is so great to hear! I’m so glad you tried and liked it both at the same time! Yay for pies! 🙂
What other suggestions when peaches aren’t in season ?
Hi Vicki! I’m sorry I’m just getting back to this now after emailing, but it’s probably best to answer here too for others asking the same. Plums, nectarines, blueberries and raspberries can all be substituted. Thank you for your patience! I hope it turns out well for you! 🙂
Double dipping here on comments on the last two posts… outstanding. LOVE this and I have 6 beautiful peaches that might need to find there way into this tart.
I make a similar mascarpone cream for waffles and just used it on some roasted fruit, too. Wonderful, subtle stuff. Beautiful and Pinned.
Aw yay!!! I’m so happy you’re trying it! I’d love to hear your feedback 🙂 Thank you for pinning too! You’re awesome!