Peach Blueberry Pie


4-5 Organic Medium Sized Peaches

1 Tbsp Organic Lemon Juice

1/2 Cup Organic Raw Coconut Sugar

1 Tsp Vanilla(I make own)

1 Tsp NTMS(salt)

2 Tbsp Einkorn Flour

1 Pint Organic Blueberries

2 Tbsp Organic Ghee

2 Tsp Organic Cinnamon

1 Tsp Organic Carmadon

1 Tsp Organic Nutmeg



1.5 Cups Einkorn Flour

1/2 Cup Organic Coconut Oil Solid

1 Tsp NTMS(salt)

1/3 Cup Ice Cold Water

1 Tbsp Organic Raw Coconut Sugar

Peel and slice the peaches and put into large mixing bowl with all ingredients for filling excluding blueberries and ghee. Mix well and set aside. I like to make the bottom crust first rather than making top and bottom at same time. Pour the flour into a seperate bowl with salt and sugar and mix well. Take a pastry cutter and cut in the solid cocount oil. Carefully add your water a little at a time mixing with a fork. You dont want the pastry to be to dry or too wet. Once you can form it into a ball go for it. Roll it out and the place it into your pie pan. I roll with wax paper or parchment paper in between to prevent sticking and a little sprinkle of flour. Add your filling and top off the filling with ghee and blueberries. Make your second pie crust and seal off your pie with second crust. Slit the pie a few times on top and sprinkle a bit of coconut sugar on top. Bake at around 400 for 50 minitues. Watch it so crust does not burn, once it is golden brown and bubbling, its done. Cool before slicing. Stays fresh for several days on counter top. I used 9 inch pie pan. Toped with fresh organic homemade whip cream. This pie was a birthday gift for me Dads 82 birthday and it was a HIT! I had never made a coconut oil pie crust and it was the best. I will not ever go back to butter or shortening in a pie crust ever again.