Ginger & Turmeric Peach Pie

Ingredients

  • archerfriendly vegan pie crust
  • 5 very ripe, large peaches
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 20 drops liquid stevia
  • about 1 inch piece ginger root
  • about 1 inch piece turmeric root
  • 1/2 teaspoon buckwheat flour (hulled, raw buckwheat)
  • 1/4 cup buckwheat flour (hulled, raw buckwheat)
  • pinch saigon cinnamon
  • sprinkle salt

Makes 1 nine inch pie

  1. Prepare archerfriendly vegan pie crust and have it ready to go.
  2. Sprinkle the bottom of the pie crust with 1/2 teaspoon buckwheat flour.
  3. Preheat oven to 425° F.
  4. Remove peach skins by dropping them, one by one, in boiling water for about 15 seconds (or until skin splits). Immediately remove from the boiling water. Peach skin should rub off easily.
  5. Slice peaches and place in mixing bowl.
  6. Add lemon juice, vanilla, and stevia to the sliced peaches in the mixing bowl.
  7. Using the 1 inch piece of fresh ginger, finely grate about a marble sized amount of ginger into the mixing bowl.
  8. Using the 1 inch piece of fresh turmeric, finely grate about a marble sized amount of turmeric into the mixing bowl.
  9. Carefully mix ingredients, being careful not to mush the peaches.
  10. Add 1/4 cup buckwheat flour, mixing tenderly to evenly spread the buckwheat.
  11. Pour mixture in pie crust. Cover with aluminum foil. Bake covered at 425° for 30 minutes.
  12. Remove aluminum foil and bake uncovered for another 15 to 20 minutes.
  13. Once pie has cooled completely (or overnight), store in the refrigerator. Serve cold.

https://www.archerfriendly.com/2016/08/ginger-turmeric-peach-pie