Why hello there guilt-free pastry lovers. How are you? Because I’m feeling pretty darn good after this!
Out of all of the low carb recipes on this blog…this one takes the pie. How did I make you a guilt-free peach pie? Easy. But, juicy vanilla sweetened peaches on top of a delicate pie crust isn’t the best part. The best part is topping it with a Vanilla Bean Mascarpone Cream. Yes, it’s optional. But, no, it’s not really.
A pie so delicate and buttery and sweet with an almost biscuit crumb…you’ll be fighting everyone off of you for a slice. Or five.
It all started with peaches going on a ridiculous sale at our farmers market. And then it occurred to me: I haven’t made a pie on this blog? Like, what the &*^% have I been thinking? So, here’s the deal. Peaches sweetened with vanilla so that they form their own incredible syrup.
Then, making the dough came along. I wanted a good almond flavoured pie. But most of the recipes I found were made with 100% flour and 0.9% almond extract. How is that an almond pie? So, out came the Almond Flour and this was created…all the while praying to God it would work.
And it did.
To serve a slice on it’s own is good…. It holds it’s own in pie glory.
But the cream? Let’s just keep it G-rated and say there may have been some bowl licking.
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