Peach & Kefir Custard Pie

A nod to my Georgia roots: an old-fashioned peaches and cream pie with a spin to make it grain-free and plant-based. Almond flour creates a sweet, crunchy crust, and kefir thickened with tapioca and arrowroot flour envelop fresh and delicious peaches to create this summertime pie.

Cook time: 55 minutes

Servings: 8

Ingredients

• 5 pieces peaches peeled and sliced into wedges
• 0.5 pieces lemon juiced
• 2 tablespoons coconut sugar
• 1.25 cups unsweetened non-dairy kefir or drinkable yogurt
• 0.75 cups maple syrup
• 0.5 teaspoons vanilla extract
• 0.5 pieces lemon juiced
• 0.5 teaspoons fine sea salt
• 0.25 teaspoons ground cinnamon
• 0.33 cups tapioca flour
• 2 tablespoons arrowroot flour
• 1 pieces Almond Pie Crust prebaked

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, stir together the peaches, juice of ½ lemon, and coconut sugar. Set aside.
3. In a separate bowl, whisk together the kefir, maple syrup, vanilla, juice of the remaining ½ lemon, salt, and cinnamon. Slowly whisk in the tapioca flour and arrowroot flour, making sure to break up any clumps.
4. Arrange the peaches in the prebaked Almond Pie Crust.
5. Pour the kefir mixture over the top of the peaches. Bake until the kefir mixture is no longer liquid-like but jiggles slightly in the center, 50 to 55 minutes.