30g(¼cup)pecan nuts, roughly chopped (or sub almonds, walnuts or pistachios)
3tablespoons(3tablespoons)gluten-free flour(or sub rice flour, or plain flour if not gluten-free)
1teaspoon(1teaspoon)water
Instructions
For the pastry:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish
For the filling:
Place all the ingredients for the filling in the same bowl (no need to wash it) and mix well
Place the filling in the pastry crust
For the crumble:
Place all the ingredients for the crumble in the same bowl (no need to wash it) and mix well until you get a fairly crumbly but moist mixture
Use your fingertips to break up the crumble mixture and sprinkle it over the top of the peaches
Bake in the oven for 45 minutes, or until the pastry crust is firm to the touch and the crumble topping is golden brown and crispy
Leave to cool slightly before cutting
Tastes best when fresh, but keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour**If using tinned peaches, use approx 1 ½ 400g (14oz) tins of peachesAlthough this pie does taste best when fresh, it keeps covered in the fridge for a few days. It's delicious eaten warm out the oven or cold from the fridge.
TIPS FOR MAKING THIS PEACH PIE:
When making the pastry crust, add the water a little at a time until you end up with a firm dough - don't add it all at once in case the dough ends up too wet
Make sure to grease the pie dish so that the crust doesn't stick to it