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Almond peach pie with a gluten free graham crust

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This cool pie will be sure to please your taste buds, while keeping the sugar content low. Since this is a refrigerated pudding style pie, it makes an excellent make-ahead summer pie. However, this pie is delicious at any time of year. It is easy and quick to make.

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Ingredients: Makes 1 standard sized pie

  • 1 Graham style pie crust, pre-packaged or, made from scratch
  • 1 package of Almond pudding Available locally at Natural Food Pantry.
  • 2 cups Milk - dairy, soy, almond milk etc. (used to make pudding mix)
  • 2 Tablespoons Sweetener or sugar-free Maple syrup (used to make pudding mix)
  • 1 can of sliced peaches, drained, washed and patted dry

Preparation:

  1. Using a pre-packaged graham style pie shell, remove the plastic top. (Available in gluten free or regular).
  2. Prepare the Almond pudding package, as per their directions on the pouch:

“Measure 2 cups (500ml) of milk. Mix content of pouch with ¼ cup (60ml) of the milk and 2 Tablespoons sweetener (cane sugar or maple syrup). Set aside. Bring the remaining 1 ¾ cups (440ml) of milk to a boil, stirring constantly. Pour into bowl or serving dishes. Serve warm or chilled.”

  1. Pour into the graham style pie shell instead of the bowl or serving dish, suggested above.
  2. Smooth the pudding with a spatula.
  3. Refrigerate until firm.
  4. Drain a can of sliced peaches into a colander. Note: Fresh peaches do not work as well. They are quite juicy and the juice will puddle on top of the pie.
  5. Wash in cool water and leave to drip dry while the pudding pie sets. Note: To speed up the process you can pat the peaches dry with paper toweling.
  6. Once the pudding pie is firm, arrange the peach slices into a pleasing pattern on the pie.
  7. Return to the refrigerator until ready to serve.

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