Low carb chilled peach pie is a light and refreshing burst of summer flavor. Made with the ultimate low carb pastry pie crust and fresh sunny peaches; this chilled peach pie is the perfect way to celebrate the best of the summer season with your family and friends.
Why We Love this Chilled Peach Pie So Much
Besides the fact that we are so dang happy to be presenting our low carb pastry pie crust to you, we absolutely love the shear freshness of this peach pie.
It wasn’t until a year ago that I had my first taste of chilled peach pie and of course I was hooked! I couldn’t wait for peach season to come around again.
What you will need:
For the Pie Crust:
- Almond flour
- Tapioca flour
- Xanthan gum
- Egg
- Butter, chilled
- Cream cheese, chilled
- Sweetener
- Salt
For the Pie Filling:
- Peaches
- Water
- Sweetener
- Gelatin
Nutrition Facts for Low Carb Chilled Peach Pie
Each slice of pie will approximately contain 244 calories, 19.9 grams of fat, 11.8 net carbs, and 6.7 grams of protein. These numbers are provided in good faith, are not concrete, and are calculated to the best of our ability.
How to Make Low Carb Chilled Peach Pie
For the Low Carb Pastry Pie Crust
In a food processor or in a large bowl with a pastry cutter, add the almond flour, tapioca flour, sweetener, salt, and xanthan gum. Give the dry mixture a whiz or a few stirs to combine the ingredients together well.
Cut the chilled butter into tablespoons. Pulse or break up the butter into the dry ingredients until it is in pea size pieces. Next, add the cream cheese to the mixture and pulse or break up until the dough is crumbly.
Crack the egg in a separate bowl and lightly beat, then add to the rest of the pastry crust ingredients. Pulse or combine until the dough JUST comes together into a ball.
Wrap the dough in plastic and place in the refrigerator for at least one-half hour.
Rolling the Dough
Tear off a piece of parchment paper about 12 x 12 inches and place on a flat work surface. Quickly work the dough with your hands and shape into a disc, then place in the center of the parchment paper.
Generously sprinkle almond flour on top of the dough to prevent the rolling pin from sticking. Start in the center of the dough and work outward in all directions. Continue to add almond flour periodically to the top of the dough and roll the dough to about 1/8”.
Once you have rolled your pastry pie crust to the desired thickness, place your pie plate over the top of the pie crust and invert it. Fit the dough down into the pan, then trim the edges of the top of the pie crust to make even before finger crimping the top edges.
Par-Baking the Low Carb Pastry Pie Crust
Have the oven preheated to 350° F. Take a fork or pastry docker and pierce the bottom of the dough. Place in the oven and bake for 15-17 minutes. Remove from the oven and place on a cooling rack.
For the Filling
Peel or blanch the ripe peaches. Nectarines are a great substitution for peaches in this recipe.
To blanch peaches, heat a large pot of water to a boil and carefully place the peaches into the pot of water for about 45 seconds. Remove the peaches from the water and immediately place them in a water bath. (A water bath is a large bowl of ice with cold water.) Peel the skin off the peaches.
Take one of the peaches and place in a blender with one and a half cup of water, three-quarter cup of sweetener (adjust sweetener to your liking), one tablespoon of cornstarch, and one teaspoon of gelatin. Blend until smooth, then place in a saucepan on high heat and bring to a boil. Reduce heat to low and stir often, cook for five minutes, and allow to cool while preparing the peaches.
Slice the peaches, about one-quarter inch thick, in desired shape and place in a large bowl.
Pour the blended peach mixture over the fresh peach slices and coat well then transfer to prepared pie shell. Place in the refrigerator for at least four hours before serving. Serve with whipped cream.
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Low Carb Chilled Peach Pie
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus 4.5 hours rest time
- Yield: 8 slices 1x
- Category: Tasty Treats
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Description
Low carb chilled peach pie is a light and refreshing burst of summer flavor. Made with the ultimate low carb pastry pie crust.
Ingredients
For the Pastry Crust:
1 1/2 cups or 150 grams almond flour
2 TBL or 16 grams tapioca flour
1 tsp xanthan gum
1 TBL sweetener
1/2 tsp Kosher salt
1 large egg or 50 grams
4 TBL or 56 grams butter, chilled
1/4 cup or 56 grams cream cheese, chilled
For the Filling:
5–6 peaches, about 4 cups (plus 1 for mixture)
1 1/2 cups water
3/4 cup sweetener
1 TBL cornstarch
1 tsp gelatin
Instructions
For the Pastry Crust:
In a food processor or in a large bowl with a pastry cutter, add the almond flour, tapioca flour, sweetener, salt, and xanthan gum. Give the dry mixture a whiz or a few stirs to combine the ingredients together well.
Cut the chilled butter into tablespoons. Pulse or break up the butter into the dry ingredients until it is in pea size pieces. Next, add the cream cheese to the mixture and pulse or break up until the dough is crumbly.
Crack the egg in a separate bowl and lightly beat, then add to the rest of the pastry crust ingredients. Pulse or combine until the dough JUST comes together into a ball.
Wrap the dough in plastic and place in the refrigerator for at least one-half hour.
Tear off a piece of parchment paper about 12 x 12 inches and place on a flat work surface. Quickly work the dough with your hands and shape into a disc, then place in the center of the parchment paper.
Generously sprinkle almond flour on top of the dough to prevent the rolling pin from sticking. Start in the center of the dough and work outward in all directions. Continue to add almond flour periodically to the top of the dough and roll the dough to about 1/8” thick.
Once you have rolled your pastry pie crust to the desired thickness, place your pie plate over the top of the pie crust and invert it. Fit the dough down into the pan, then trim the edges of the top of the pie crust to make even before finger crimping the top edges.
Have the oven preheated to 350° F. Take a fork or pastry docker and pierce the bottom of the dough. Place in the oven and bake for 15-17 minutes. Remove from the oven and place on a cooling rack.
For the Filling:
Peel or blanch the ripe peaches.
Take one of the peaches and place in a blender with one and a half cup of water, three-quarter cup of sweetener (adjust sweetener to your liking), one tablespoon of cornstarch, and one teaspoon of gelatin. Blend until smooth, then place in a saucepan on high heat and bring to a boil. Reduce heat to low and stir often, cook for five minutes, and allow to cool while preparing the peaches.
Slice the peaches, about one-quarter inch thick, in desired shape and place in a large bowl.
Pour the blended peach mixture over the fresh peach slices and coat well then transfer to prepared pie shell. Place in the refrigerator for at least four hours before serving. Serve with whipped cream.
Notes
**If you need to cook your filling in the pie crust, make sure to wrap the crimped edges of the pie crust with aluminum foil to prevent overcooking.
Nutrition
- Serving Size: 1 slice
- Calories: 244
- Fat: 19.9 grams
- Carbohydrates: 11.8 net carbs
- Protein: 6.7 grams
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