Healthy Peach Pie (in a jar)

If you are watching your waistline, or if you are intimidated by baking (especially pies), you might want to try this healthy peach pie recipe. Although it does work in a regular pie pan, there’s something super handy about baking it in our favorite mason jars.

Once you’ve read the How to Peel a Peach (to make Peach Pie) blog post, you’re ready to make this super simple filling. While the average peach pie filling usually contains about 1 cup of sugar, a few tablespoons of cornstarch as a thickener, lemon juice, cinnamon, and sometimes vanilla, we were on a mission to reduce the sugar and replace the starch.

Here’s what we’ve done:

1. Used local, organic peaches. Why? There is a significant difference in flavor when peaches are picked ripe vs. picked green and ripened in a box. We’re able to use less sugar because the in-season, organic peaches are robust in their natural flavor and sweetness. (Now don’t make a fat deal out of this. If organic is out of your price range, go with what’s accessible and easy.)

2. Reduced ~1 cup of white table sugar to 2 tablespoons of coconut sugar. As you slowly explore a diet with less processed sugar, you’ll find that 1 cup of sugar in a recipe makes your mouth shrivel. Coconut sugar is a staple in our pantry – something that we’ll talk about in our upcoming challenge (launching later in 2015).

3. Replaced cornstarch with 4 tablespoons of soaked and blended chia seeds. Fruit pies often need a starch to thicken the natural juices that release during the baking process. Although this isn’t a perfect consistency, the soaked and blended chia seeds naturally thicken the peach juice, while also adding fiber and healthy Omega 3 fats.

Here’s the healthy dessert recipe. Give it a go. Maybe practice a few rounds before all of ya’lls July 4th celebrations:

Ingredients

6 large peaches (or 7 small peaches), peeled and sliced
4 tablespoons chia seeds, soaked in 1 cup water
2 tablespoons coconut sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
½ batch of our Easy, Gluten-Free Pie Crust recipe
4 small mason jars or ramekins
1 egg, beaten (used as an egg wash during the end of the baking process)

Steps 

1. Preheat the oven to 350 degrees F.
2. Follow these instructions to peel and slice your peaches.
3. Blend soaked chia seeds, coconut sugar, cinnamon, and lemon juice in a blender.
4. In a large bowl, gently fold the blended chia seed mixture into the sliced peaches.
5. Using the back of a spoon, smash about 1 ½ tablespoons of the pie crust into the bottom of each mason jar or ramekin.
6. Divide the pie mixture evenly amongst the jars/ramekins.
7. Divide the remaining pie crust into 4 equal balls, then roll each ball using a rolling pin or a large drinking glass with saran wrap or parchment paper in between.
8. Gently place the dough over each jar, folding the excess under and smashing the edges with the back of a fork. Add a small sliver to the middle of the crust to allow for steam to escape.
9. Place the dishes on a baking sheet. NOTE: line the baking sheet with a piece of foil to catch the juices and avoid long hours of scrubbing later.
10. Bake for 30 minutes, then brush the crust with the egg wash (1 beaten egg). NOTE: save the remaining egg for your breakfast!
11. Bake for another 10-15 minutes until the pie filling bubbles and the crust is golden.

Serves 4 (mason jars) or 1 small 9″ pie