maple bacon peach pie

**Note: This is a post I wrote a few weeks ago, and I'm only posting it now because I honestly just forgot to post it earlier. Enjoy!


A common question asked when trying to get to know people is, "what do you like to do with your spare time?" 

Today, I'm going to answer that question for you. Spoiler alert: it's baking. 

School started yesterday. This past week I had some extra free time as I soaked up the last few days of summer freedom. Both my older brothers were home for a while before they departed for college. And they eat a lot.

So I baked.

And baked.

And baked. 

Hours and hours in the kitchen jamming out to some of my favorite tunes and mixing together all the recipes that had been on my mind to make for a while. That right there is what I like to do with my spare time. Music playing. Flour flying. Camera snapping.

So now you know. Just in case you were wondering. 

Today I'd like to share with you one of the recipes I created in my last-week-of-summer frenzy. Maple Bacon Peach Pie. I started off with a pie crust and a peach, and made it up as I went along. 

It's simple.

You just bake up a crust, blend up the filling, and expertly adorn it all with a bacon crumble. Easy!

 

 

It's healthy.

Like most of my recipes, it's gluten and sugar free, which makes it incredibly more healthy than your average pie.

 

It's delicious.

Most people know that maple and bacon were just born for one another. Add in a fresh burst of peach and you have yourself a magical combination of flavors!

 

 

Maple Bacon Peach Pie

  • 9 in gluten free pie crust, baked
  • 1 ripe peach
  • Maple custard filling: 
  • 3 eggs
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • 2 cups almond milk
  • 1 tsp vanilla
  • 4-6 pieces uncooked bacon
  • 1/4 cup almond meal
  • 1/3 cup chopped walnuts
  • 2 T coconut sugar 

Begin by following the directions to make a gluten free pie crust. Slice peach and lay in a circular pattern in the bottom of the crust.

In blender combine eggs, maple syrup,  salt, almond milk, and vanilla. Pour into crust over the peaches.

Bake at 350 for 45 minutes. As it cooks, slice the bacon into small bits and cook on stovetop for until golden. Drain off the grease and place bacon in a heatproof bowl. Add in the almond meal, walnuts, and coconut sugar.

Remove pie from oven, sprinkle the bacon crumble on top and cook for another 10 minutes.
Let cool for 20 minutes, then refrigerate for at least 2 hours before serving.

 

 

Enjoy!

Ali <3

 

 

 

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