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 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.
Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream
- 2 1/2 cups almond flour
- 4 tablespoons sweetener or white granulated sugar (optional)
- ¼ teaspoon Salt
- 1/3 cup cold butter , diced
- 1 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
- Slivered almonds (optional)
- 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
- 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
- Beat the mascarpone, cream, sweetener (or sugar) and vanilla together with an electric mixer until thick.