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~ raw, vegan, gluten-free ~
To make the best possible tasting peach cream pie, it must start with the perfect peach. Did you know that there are over 2,000 varieties of peaches? There is a favorite peach taste for everybody.
I only thought one peach existed… you know, the one that was in the grocery store… I may have eaten many different varieties throughout my life but I didn’t know the difference. As long as it was sweet and juicy, I was a happy camper.
So back to what I first mentioned… the key to this pie is starting with the best peach possible. If the peach is flavorless, the pie will be as well. To find the best peach, start by taking a whiff, a ripe peach should be sweetly fragrant. Now that you have a sweet-smelling peach, it’s time to give it a gentle squeeze.
A ripe peach shouldn’t be too hard, it should be soft to the squeeze. Never judge a peach by its cover. As far as color goes, the color of a peach tells us more about what variety it is rather than its ripeness. So never assume that the best peach has to have a peachy color, it could be more white or even greenish-white.
The color… this is what trips me up sometimes about creating raw food recipes. When I make a key-lime pie, I expect it to be green. I forget that commercially processed key-lime pies are enhanced with artificial coloring when in reality a true key-lime pie is cream in color. So when I made my peach pie, I wanted (or expected) it to be a peach color… instead I got another cream-colored pie. Funny how used to artificial coloring we can become.
Learning to enjoy fruits and veggies in their prime has been one of the greatest joys of my journey with raw foods. So… all this to say… taste test those peaches before you commit to making this pie. If they are bland, today isn’t the day to make this pie. If the peaches are sweet and the juices run down your arm and soak your sleeve… hallelujah! It’s a peach pie making day! My goal is to help you achieve success in the kitchen so please take my advice to heart. :)
Ingredients:Yields one 9 1/2″ Springform pan
Crust:
Chocolate ganache layer:
Peach filling:
Ganache:
Filling:
Tips:
I’m so excited to try this I have the liquid sunflower lecithin can I use it in place of the powder also my family does not like the after taste of stevia what can I substitute for that? I have coconut nectar can I use this instead of agave?
Hello Salanda,
You can use either powder or liquid sunflower lecithin… same measurement. :) The stevia I use doesn’t have any after-taste, but I realize this is an individual thing. You can omit it and taste test as is. If you want it sweeter just add a little extra of the other sweetener used. Enjoy and be blessed! amie sue
This is a recipe I can try soon as I am waiting to hear when some tree ripen Red Haven peaches are ready, the best tasting locally grown peaches IMO!
I cannot get sunflower lecithin so can I leave it out or substitute ground chia instead since it is nearly flavourless?
I would half the recipe and make it as individual tarts in my silicone muffin molds to pop into the freezer to enjoy on an ongoing basis.
Good day Jeannette,
I have been watching the peaches on the trees too! I can’t wait till ours are fully ripened. Nothing better! You can omit the lecithin specially since you are making individual tarts. The lecithin helps holds things together when making a full sized pie that you will cut and serve in slices. In individual servings you don’t have to worry about that. Enjoy and have a great day, amie sue
looks delicious!
Thank you Marie :)
That is one of the most beautiful pies I have ever seen. It sounds delicious. Thank you for sharing it with the world!
Oh thank you Tracy. Stencils are so easy to use and add just an elegant flare. :) I hope you give it a try some day. have a blessed day. amie sue
Lord that looks good
Thank you Erin!
Amie-Sue You are an Artist. Your create Beauty from natural ingredients with so much passion. Just by looking at these pictures i feel your heart smiling!
Thank you for sharing and educating! Blessings and Gratitude :)
Thank you Afsaneh. :) It means a lot to me that you can see my passion in what I create. I pour my heart into… loving every minute of it. I appreciate you. :) Have a wonderful weekend. amie sue
Yes i can see and feel it..in each and every post with beautiful vibes of love and beauty. i consider myself as very very lucky to be able to read, learn, try recipes, look at amazing pictures, get abundance of valuable information, and get to read all replies by U and your readers. Wish you WONDERFUL DAY EVERY DAY, THANK YOU and MANY BLESSINGS :)XO
Afsaneh, you made my day. Thank you dear one :) You are a blessing in my life. Have a wonderful day, amie sue
Hi Amie, thank you for the wonderful recipe. When I tried to cut the cake the cashew layer separated from the ganache. The ganache was nicely glued together with the base, but not the top layer. Any ideas as to why it happened?
Cheers
Good morning Daisy,
Hmm, not sure. Mine didn’t have that problem.
Perhaps letting it come to room temp a bit more might help. Or you could skip freezing the ganache before adding the filling layer, just pour gently so it doesn’t great grooves in the cake. How was the flavor? amie sue