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Wife Mama Foodie

Making Healthy Taste Good

Dessert, Gluten Free, Dairy Free

April 15, 2019

Healthier Peanut Butter Eggs

These healthier chocolate peanut butter eggs are like the popular store-bought version, but only contain 4 wholesome ingredients! They are very easy to make and can be made into any shape you’d like! Photos and recipe updated April 2019.

Healthier Chocolate Peanut Butter Eggs | Dairy & Gluten Free. Vegan FriendlyEaster is only a few days away! Now that my kids are a little older, we’re past the stage of egg decorating, hunts, and bunnies, but that doesn’t mean we don’t enjoy the holiday. We go to church and have a big Easter brunch and dinner. I probably loved decorating eggs more than the kids anyway, so we’ll often decorate cookies or some other treat so I can expend some creative energy and try out some of the cute ideas I’ve pinned to my Pinterest board. 😉

This year I decided to recreate one of the treats we often splurge on during this holiday—Reese’s peanut butter eggs! Our family is obsessed with chocolate peanut butter anything, but the candy has become just too sweet for my taste. I can eat a bite or two and then I’m on a sugar high for the next few hours. 😳

Healthier Chocolate Peanut Butter Eggs | Dairy & Gluten Free. Vegan Friendly Healthier Chocolate Peanut Butter Eggs | Dairy & Gluten Free. Vegan FriendlyThere are many recipes out there already, some using tons of powdered sugar (might as well eat the real thing!) and others made a little healthier using natural peanut butter and sweeteners. I usually find that natural peanut butter is just too runny, which is the reason you’ll see a lot of cookie crumbs or coconut flour is called for to thicken it up. One thing about using peanuts is that you can blend them until just the right consistency, so no extra thickener is needed, plus you just can’t beat the flavor you get from freshly ground peanuts. It really makes this treat very simple to throw together, and since there’s only 4 basic ingredients, much cheaper to make too!

Healthier Chocolate Peanut Butter Eggs | Dairy & Gluten Free. Vegan FriendlyHealthier Chocolate Peanut Butter Eggs | Dairy & Gluten Free. Vegan Friendly
These are delicious as is, but if you’re feeling a little artsy, they make the perfect canvas for decorating too! Just melt some dark or white chocolate and place into a piping bag/sandwich baggie, snip a small corner, and pipe away! 

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Healthier Chocolate Peanut Butter Eggs


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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  • Author: Joscelyn Abreu
  • Yield: about 1 dozen 1x
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Description

These chocolate peanut butter eggs are similar to the popular store-bought version, but made much healthier! They have only 4 ingredients and are simple to make!


Ingredients

Scale
  • 2 cups roasted peanuts* (I used salted)
  • 3–4 tablespoons maple syrup or honey (use more or less, to taste)
  • 1 cup dark or semi-sweet chocolate (use dairy-free if needed)
  • 2 teaspoons coconut oil or palm shortening

Instructions

  1. Place peanuts into a food processor and blend for several minutes, until they become creamy. Add maple syrup and continue to process until blended. Mixture should hold together easily when pressed. If it’s too dry, continue to process until creamy, scraping down the sides as needed.
  2. Take about 1-2 tablespoons of peanut filling and shape into ovals or balls. (I used 2 tablespoons)
  3. Place onto a baking sheet lined with parchment paper and freeze for 15–20 minutes, or until firm.
  4. When the filling is firm, melt the chocolate together with the coconut oil and microwave for 1-2 minutes, taking out and stirring every 30 seconds, just until melted. May take more or less time, depending on your microwave.
  5. Remove peanut butter filling from the freezer and dip each into the melted chocolate. Use a fork to remove from the chocolate, allowing excess chocolate to drip back into the bowl.
  6. Place back onto the parchment lined pan and repeat with remaining peanut butter shapes.
  7. You can place leftover melted chocolate into piping bag or sandwich baggie and snip off a small opening and drizzle over the dipped eggs, if desired. Chill the pan in the fridge for 10-15 minutes for chocolate to set.
  8. Makes about 11-12 chocolates.

Notes

I haven’t tried it, but I’m pretty sure it will work with almonds as well.

  • Category: Dessert, Gluten-Free, Dairy-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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Vegan Caramel Macadamia Nut Bites

Vegan Caramel Macadamia Nut Bites | Made with Raw Date Caramel. Gluten, Dairy, and Grain Free.

Flourless Peanut Butter Brownies

Flourless Peanut Butter Swirl Brownies | Wife Mama Foodie

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Crunchy Honey Peanut Butter & Dark Chocolate Bars | Gluten and Dairy Free

June 12, 2017

Ombré Rhubarb Tart

This delicious ombré rhubarb tart has a tender gluten free crust and lightly sweetened almond filling. It highlights rhubarb’s gorgeous color, making it the perfect dessert to wow your family and friends! 

Ombré Rhubarb Tart | Gluten & Dairy FreeBefore springtime officially comes to a close, I had to add at least one recipe using rhubarb, the beautiful and beloved springtime vegetable. It’s technically a vegetable, but most often used like a fruit—in pies, tarts, and other desserts. Rhubarb tastes very tart when raw, similar to green apples, but delicious and more mild when roasted and sweetened with honey or sugar. Unfortunately, it only has a short season, which spans from April to June, so you have to take advantage of it while you can, or at least store some in the freezer for future use. 

Ombré Rhubarb Tart | Gluten & Dairy Free…

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March 14, 2017

Chocolate Pudding Pie

This chocolate pudding pie is a trio of perfection with a tender homemade crust filled with a rich chocolate pudding and topped with a naturally sweetened coconut whipped cream. Dairy and refined sugar free with gluten-free option.

Chocolate Pudding Pie | Gluten, dairy, and refined sugar free.Hey friends! Happy Pi(e) Day! It’s supposed to be Pi as in the number, but when I hear the word “pi” I don’t think math, I think dessert! It’s called Pi day because it’s March 14th, or 3.14 (get it?!) I love food holidays like this, because it gives me the perfect excuse to bake! Although, it feels like a refrigerator outside right now, so I’m happy to hang out next to the warm oven!

Chocolate Pudding Pie | Gluten, dairy, and refined sugar free.
Chocolate Pudding Pie | Gluten, dairy, and refined sugar free.Instead of a fruit pie, which I have several of already on the blog, I thought I’d make another of my favorites, Chocolate Pudding Pie! Because Chocolate!!! 😍🍫

It’s essentially a cream pie, but the filling is like a luxuriously creamy pudding so the name is fitting.

Chocolate Pudding Pie | Gluten, dairy, and refined sugar free.
Chocolate Pudding Pie | Gluten, dairy, and refined sugar free.
Chocolate Pudding Pie | Gluten, dairy, and refined sugar free.Unlike most cream pies, this version is free of gluten, dairy, and refined sugar! But it doesn’t taste like it…you still have a tender crust, rich, chocolatey filling and a fluffy coconut whipped cream slathered all over the top. I even topped it with extra chocolate, you know, for good measure!

What are you still doing here?! Go take advantage of this day and make some pie!

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Chocolate Pudding Pie


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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  • Author: Joscelyn Abreu
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Description

This cream pie is a trio of perfection with a tender gf crust filled with a rich chocolate pudding and topped with a honey sweetened coconut whipped cream. Gluten, dairy, and refined sugar free.


Ingredients

Scale

Crust:

  • 1 1/4 cup all-purpose flour or gluten-free all-purpose flour
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon salt
  • 6 tablespoons palm shortening (dairy-free), butter, or a combo of both
  • 1 teaspoon lemon juice or vinegar
  • 1 egg
  • 1–3 tablespoons ice cold water, if needed (just enough to make dough hold together)

Filling:

  • 1 1/4 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1/3 cup corn starch
  • pinch of salt
  • 4 egg yolks
  • 3 cups almond milk or other milk of choice
  • 2 teaspoons vanilla extract
  • 1 tablespoon dairy-free or grass-fed butter
  • 1–2 cans coconut cream or full-fat coconut milk (can also use 1 cup heavy cream if not dairy-free)
  • 3–4 tablespoons honey, coconut syrup, or other sweetener of choice (use more or less to taste)
  • Chopped/shaved chocolate or cacao nibs, optional

Instructions

Pie Crust:

  1. Combine flour, sugar, and salt in a large bowl. Add shortening/butter and cut into the flour with a fork or pastry blender until mixture is crumbly and no large chunks of fat remain.
  2. In a small bowl mix together lemon juice/vinegar and egg. Add to the flour mixture and blend with a fork. If necessary, add cold water a tablespoon at a time until dough comes together. Careful not to add too much.
  3. Place dough between two pieces of parchment paper or plastic wrap. Roll into a circle a little larger than your pie plate.
  4. Use the parchment paper to invert the crust into your pie plate. Trim and shape the edges. Place into the fridge to chill for 20-30 minutes.
  5. After chilling, prick the bottom of the crust with a fork and line the bottom with a sheet of parchment paper. Fill with pie weights or dried beans and place into the oven. Bake for 25 minutes. Remove the paper and weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown.
  6. Remove from the oven and let cool.

Filling:

  1. Into a large, heavy saucepan, mix together sugar, cocoa powder, cornstarch, and salt. Whisk in egg yolks and then slowly whisk in the milk.
  2. Place on the stove over medium heat, stirring continuously, until mixture is thick and bubbling.
  3. Remove from heat and stir in butter and vanilla.
  4. Pour chocolate filling into the prepared pie shell and cover with plastic wrap. Refrigerate until firm.

To Serve:

  1. Scoop firm coconut cream from the can(s) into a large mixing bowl and discard any liquid remaining (I used 2 cans of the coconut cream from Trader Joe’s) Add sweetener and vanilla, and continue to beat until smooth and fluffy (several minutes).
  2. Cover the pie with the whipped cream and top with chocolate (optional). Store leftovers in the refrigerator.

Notes

Crust adapted from this recipe. Filling adapted from here and here.

  • Category: Dessert, Gluten-Free, Dairy-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Apple-Berry Pie

Apple-Berry Pie with Braided Lattice Crust | Refined Sugar Free. Dairy + Gluten Alternatives Included.
Mixed Berry Slab Pie

Mixed Berry Slab Pie | Vegan, refined sugar free, dairy free. Gluten-free variation included.
No-Bake Chocolate Coconut Cream Pie

No-Bake Chocolate Coconut Cream Pie | Full of wholesome ingredients, this delicious pie is vegan and free of dairy, gluten, and grains!

March 10, 2017

Naturally Sweetened Hummingbird Cupcakes

If you love banana bread or carrot cake, you’re going to love these naturally sweetened hummingbird cupcakes! They have a delicious combo of banana, pineapple, and coconut, are naturally sweetened, and topped with a simple coconut whipped cream frosting! They’re also gluten and dairy free!

Naturally Sweetened Hummingbird Cupcakes | Free of Gluten, Dairy, and Refined Sugar.
I had to find a yummy treat to showcase these pretty pineapple flowers, and these naturally sweetened hummingbird cupcakes were the perfect choice! If any of you follow me on Instagram, you may have seen me make these flowers in my story. I first made them last year for fun and was waiting for the warmer weather came back to make something spring-y.

If you haven’t heard of it before, hummingbird cake is full of sweet fruit and warm spices. The flavor and texture is a cross between a banana bread and carrot cake…super moist and fluffy without being overly sweet. It was made popular in the U.S. when it was printed in an early issue of Southern Living Magazine, but it’s thought to have originated in Jamaica, hence the tropical flavors. The tropical flavors are what have me smitten with this cake too! Most hummingbird cakes have banana and pineapple, but I went the route of Martha Stewart and added coconut to mine. Chopped nuts are generally used in the cake as well, but I omitted them for my kids’ sake. 🙂

Naturally Sweetened Hummingbird Cupcakes | Free of Gluten, Dairy, and Refined Sugar.
It’s generally topped with a  simple vanilla or cream cheese buttercream, which allows the flavors in the cake to shine, and chopped nuts or pineapple flowers. Although they may seem a bit intimidating, the hardest part of making the flowers is waiting for them to dry in the oven. The result is absolutely worth the effort though. They’re not only gorgeous, but delicious too, like pineapple fruit leather. Just make sure you top the cupcakes with the flowers right before serving. When the dried pineapple come in contact with moisture, they can become soggy and flatten onto the cake. …

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February 14, 2017

Mini Mixed Berry Pavlovas

These mini mixed berry pavlovas are pillowy clouds of deliciousness! Topped with a delicious dairy-free berry cream and fresh berries take them over the top!

 

Mini Mixed Berry Pavlovas | Free of gluten and dairyThese mini pavlovas topped with a pretty pink berry cream and fresh berries would be the perfect dessert for any occasion, especially Valentine’s day! If you’re looking to impress someone with your mad baking skills, these pavlovas are not too difficult to make, yet stunning!

Don’t worry, it will still look like you slaved away in the kitchen all day making them too…I won’t tell if you won’t! 😉

Mini Mixed Berry Pavlovas | Free of gluten and dairy
Mini Mixed Berry Pavlovas | Free of gluten and dairy
Mini Mixed Berry Pavlovas | Free of gluten and dairyBecause the meringue needs to thoroughly dry in the oven, a liquid sweetener is not suggested. I tried making honey meringues before only to wake up to meringue “puddles” in the container. They just dissolve with too much moisture, so for these desserts, granulated sugar is your best bet. I used raw organic sugar, which is why they were a tad off-white, but regular white sugar will work as well. 

Mini Mixed Berry Pavlovas | Free of gluten and dairyI topped them with a whipped coconut + cream cheese + berry cream and a handful of fresh berries. Words cannot explain how amazing these were! Pavlova has a very distinct taste and texture which is hard to describe. If you haven’t already, you simply must try it for yourself in order to fully appreciate this unique dessert. 

Mini Mixed Berry Pavlovas | Free of gluten and dairyThis is the type of treat you want to serve immediately after assembly, although you can bake the meringues ahead of time and keep dry in an airtight container until ready to use. Just top right before serving for them to be ultra fresh. 🙂 

I kept a few leftovers in the fridge and they were still good the next day, but they melt fairly quickly when exposed to moisture. We didn’t have an issue with too many leftovers though…they’re so delicious, you’ll have to have some serious self-control in order to not eat them all yourself!! 😉 

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Mini Mixed Berry Pavlovas


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 9 or 10 mini pavlovas 1x
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Ingredients

Scale

Pavlovas:

  • 4 large egg whites (careful not to get any yolks)
  • pinch of salt
  • 3/4 cup natural cane sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar or balsamic vinegar
  • 1/2 teaspoon vanilla extract
  • berry coconut cream, recipe below
  • 4–5 cups fresh mixed berries of choice
  • powdered sugar, optional
  • fresh mint, optional

Berry Coconut Cream:

  • 1 14 oz. can coconut cream, refrigerated overnight (just need the thick cream that hardens when refrigerated, discard liquid)
  • 1 8 oz. container vegan cream cheese (or regular cream cheese), softened
  • 3–6 tablespoons strawberry or raspberry powder (from ground freeze-dried berries)
  • 2–3 tablespoons maple syrup, honey, or other sweetener of choice, to taste

Instructions

  1. Preheat oven to 225F. Make sure your bowl and beaters are thoroughly clean and have no greasy residue, which can cause the egg whites not to fluff.
  2. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until it has become thick and foamy, about 1 minute. Gradually add sugar to the mixer and continue to beat for 5-10 minuntes on high speed, until smooth, glossy, and mixture holds a firm peak when you lift the whisk out of the meringue.
  3. Sift in cornstarch and add vinegar and vanilla. Carefully fold in with a rubber spatula until well incorporated.
  4. Place large dollops of meringue onto a large baking sheet lined with parchment. Should make about 9 or 10, depending on how large you make them. Use the back of a spoon to gently create an indent in each meringue which will hold the cream and berries.
  5. Place meringues into the oven on the middle rack and bake for 60–70 minutes, until dry and crisp on the outside. Turn off heat and leave in the oven to cool down. Pavlovas should be firm on the outside and pillowy soft on the inside.
  6. Let cool completely before adding the cream and fruit. Top with the berry cream and fresh berries. Give them a dusting of powdered sugar and top with a sprig of fresh mint. Makes 9 or 10 pavlovas.
  7. Berry Cream:
  8. Open the cold can of coconut cream and discard any liquid, if any. Remove all of the firm coconut cream and place into your mixing bowl. Beat on medium-high speed for several minutes, until fluffy. Add cream cheese and continue to beat until fluffy. Stir in strawberry powder (so it doesn’t blow everywhere, enough to taste, and mix in enough sweetener to suit your taste.
  • Cook Time: 30 mins
  • Category: Dessert, Gluten-Free, Dairy-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

September 16, 2016

Classic Gluten-Free Peach Pie

Classic gluten-free peach pie made gluten, dairy, and refined sugar free! Perfect way to enjoy this summer fruit!

Gluten-Free Peach Pie
What better way to enjoy some perfectly sweet, end of season fruit than in a pie. Sure, you can just pick up the fruit and eat it, but anyone can do that. There’s something deeply satisfying about making your own pie from scratch. 

I’m not going to sit here and tell you making pastry from scratch is a walk in the park. It can be challenging, especially when you don’t have the help of gluten to hold everything together. It’s a test of perseverance, but when you emerge out of the kitchen holding your pie and your family oohs and ahs at your beautiful creation, you’ll know it was all worth it.

Simple Peach Pie {gluten, dairy, & refined sugar free}
Peach pie is probably my favorite, aside from a good Berry Pie, but you can easily substitute another stone fruit, like plums, nectarines, apricots, pluots, etc., in place of the peaches. Thinly sliced apples can also be used, but since they’re generally not as juicy as peaches, you’ll need to half the amount of cornstarch in the filling.

Simple Peach Pie {gluten, dairy, & refined sugar free}
I definitely recommend using parchment or plastic wrap to roll out the dough. Gluten-free pastry can be a little more sticky and generally less malleable than regular pastry. Parchment not only keeps it from sticking, it also helps you transfer the dough to the pie plate.

Trying to pick it up with your hands will most likely result in it breaking into pieces and shattering all of your hopes and dreams. Trust me on this one.

Simple Peach Pie {gluten, dairy, & refined sugar free}
You can easily roll out another whole piece of dough for the top and cut slits to let steam escape. This would be the easiest method. But if you’re up for the challenge, a lattice crust is definitely beautiful and impressive!

I recommend rolling out the dough a little thicker than the bottom crust. You also want to make sure the dough is cold, which will help it hold together better and be sure to loosen the strip from the paper using a thin, offset spatula. If a strip breaks while you’re working with it, just pinch it back together again…or re-roll and re-cut, if you’re a perfectionist like me.

Simple Peach Pie {gluten, dairy, & refined sugar free}
The only thing that makes a slice of this homemade pie better is one topped with a scoop of vanilla ice cream. Simple yet delicious. Sometimes simple is best, don’t you agree?

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Simple Peach Pie {gluten, dairy, & refined sugar free}


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Joscelyn Abreu
  • Yield: 8-10 servings 1x
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Description

This classic peach pie maintains its deliciousness while being free of gluten, dairy, and refined sugar.


Ingredients

Scale

Gluten-Free Crust:

  • 2 1/4 cups gluten-free all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
  • 1/4 cup Tapioca Flour (tapioca helps with the elasticity, but can also use additional gf all-purpose flour)
  • 1 tablespoon Coconut Sugar or other sweetener of choice
  • 1/2 teaspoon xanthan gum (optional, but does help dough to be more flexible)
  • 1/2 teaspoon salt
  • 3/4 cup cold vegetable shortening (dairy-free), butter, or a combo of both
  • 1 teaspoon distilled white vinegar or apple cider vinegar
  • 1 egg (for egg free, omit and use additional cold water)
  • 3–5 tablespoons ice cold water (8–9 tablespoons if not using egg)
  • 1 egg beaten with 2 teaspoons water, optional egg wash (gives crust a golden color)

Filling:

  • 6 large peaches, peeled and sliced
  • 1/2 cup Coconut Sugar
  • juice of 1/2 lemon
  • 1/4 – 1/2 teaspoon Cinnamon, to taste
  • 3 tablespoons Corn Starch
  • pinch of salt
  • splash of vanilla, optional

Instructions

Gluten-Free Crust:

  1. Blend flours, sugar, xanthan gum, and salt in large mixing bowl. Cut in shortening/butter until mixture is crumbly and no large chunks of fat remain.
  2. Stir together vinegar and eggs until well blended and add to the flour mixture. Slowly stir in water one tablespoon at a time, just until dough holds together. If omitting eggs, mix vinegar with 2–3 tablespoons water before adding to the flour mixture.
  3. Divide dough in half and shape into round, flat discs. Wrap each in plastic wrap and chill for 20-30 minutes. While the dough chills, prepare the filling.

Filling:

  1. Peel peaches, cut in half, remove the pit, and slice. Place slices into a bowl and stir in sugar, lemon juice, cinnamon, cornstarch, salt, & vanilla.
  2. Preheat oven to 400F. Lightly grease a 9-inch pie plate. Remove one disc from the fridge and place between two pieces of parchment paper or plastic wrap. Roll into a large circle, a few inches larger than your pie plate.
  3. Use the paper or plastic wrap to invert the dough into the plate. Gently press to fit into the bottom and up the sides of the plate. If the dough breaks, just press back together. Add any excess dough to the second disc.
  4. Remove the second disc from the fridge and roll out into a rectangle the width of your pie plate and cut at least 6 two-inch strips to make a lattice crust or roll into another circle to make a full top crust for the top. Careful not to roll too thin or it won’t hold together well. You can also cut shapes out with cookie cutters and place on top of the filling. Crust works better chilled so place back into the fridge if it starts to become difficult to work with. Also, if dough is too crumbly, knead in a little more water until it becomes a soft dough again.
  5. Pour the filling into the pie pan and top with the crust. If making a lattice crust, weave strips alternately over and under to make the basket-weave pattern. Just keep in mind, gluten-free dough isn’t as malleable as dough made with regular all-purpose flour, so this technique will require some patience and possibly pinching torn strips back together again (If you need a visual to make a lattice crust, I found this tutorial helpful).
  6. For the edge, you can use a fork to crimp the edges or to make a fluted edge like in the photo above, you can follow the technique used here.
  7. Beat egg with water and use a pastry brush to brush egg wash all over the dough to help it brown in the oven.
  8. Place pie onto a baking sheet and place into the preheated oven on the middle rack.
  9. Bake until pie is golden brown and filling is bubbling (or if you’re able, pierce a peach to see if it’s tender) about 45-60 minutes, depending on your oven.
  10. Let cool. You can serve right away, but pie may be crumbly straight from the oven. Pie slices better when allowed to sit overnight or after being refrigerated for several hours.
  • Category: Dessert, Gluten Free, Dairy Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Mixed Berry Slab Pie

slab pie2-Recovered

Apple-Cranberry Galette

Apple-Cranberry Galette Piece
Blueberry Peach Coffee Cake

Blueberry-Peach-Coffee-Cake-On-Board

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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