AIP Blueberry Peach Pie

Updated: Mar 6, 2020


1 cup cassava flour

5 Tablespoons Palm oil, cold

3 Tablespoons Coconut oil, cold

About 10 Tablespoons ice water

Pinch of sea salt

Pie Filling

3 - 4 C. Blueberries

3 - 4 Peaches, sliced

¾ C. coconut sugar

2 Tbsp. cassava flour

1 Tbsp. vanilla

1-2 Tbsp. lemon juice

1 tsp. Cinnamon

Pinch of sea salt

2 scoops collagen peptides


Preheat oven to 425

Place flour in a bowl and cut in the palm and coconut oil with a pastry cutter or fork.

Once the oil is cut in (don’t over mix), begin to add the ice water in 2 Tbsp. at a time.

Continue adding in water until it is a consistency that you can form into a ball but isn’t too sticky. If you accidentally add in too much water just sprinkle a bit more cassava flour to the mix.

Then either roll out the crust to place in the pie tin or you can also just begin pressing the dough out until it fills the tin. This method does not turn out quite as even or beautiful but I find it to be a bit easier with the consistency that this crust is.

Next bake the crust in the oven for about 12 minutes or until golden brown. You may choose to cover it for the first half to prevent over darkening if you find necessary.

Now mix together all of the ingredients for the filling in a large bowl. I’ll also add in some huckleberries during summer time, yum!

Once the crust has finished precooking, place the filling into the crust.

Place the pie back into the oven and cook for another 35-40 minutes until the filling is fully cooked. Keep an eye on the crust to make sure it doesn’t burn. Cover with tin foil if necessary.

Remove from the oven and let cool for about 45 minutes or until the filling has set.


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