I first made this pie for a summer potluck where everyone was bringing the usual  boxed brownies and store-bought cookies. I wanted something a little more special. I had fresh peaches, a splash of bourbon left over from a holiday recipe, and an old Southern cookbook for inspiration. What came out of the oven was a warm, juicy, maple-sweetened pie that got more compliments than anything I’ve ever baked. And no one believed it was naturally sweetened and gluten-free. This one's a keeper.

Ingredients:

For the Filling:

• 5–6 ripe peaches, peeled and sliced

• 2 tbsp maple syrup or honey

• 1 tbsp bourbon (or vanilla extract if skipping alcohol)

• 1 tbsp lemon juice

• 1 tbsp arrowroot powder or cornstarch

• ½ tsp cinnamon

• ¼ tsp nutmeg

• Pinch of sea salt

For the Crust:

• 2 cups almond flour

• 2 tbsp coconut oil, melted

• 1 egg (or flax egg for vegan)

• 1 tbsp maple syrup

• ¼ tsp sea salt

Optional Glaze:

• 1 tsp maple syrup + 1 tsp almond milk, mixed

Instructions:

1. Preheat oven to 350°F (175°C).

2. Make the crust: Combine almond flour, coconut oil, egg, maple syrup, and salt in a bowl. Press into a greased pie pan and set aside.

3. Prepare the filling: In a large bowl, toss sliced peaches with maple syrup, bourbon, lemon juice, arrowroot, spices, and salt. Let sit for 10 minutes.

4. Assemble: Pour the peach mixture into the crust. Smooth out evenly.

5. Bake: Bake for 40–45 minutes or until the filling is bubbling and the crust is golden.

6. Cool: Let pie rest for at least 1 hour before slicing. Optional: brush the top with maple glaze for shine.

Sarah’s Tips:

• Bourbon swap: No bourbon? Use vanilla extract for a similar cozy flavor.

• Make it crisp: Add a crumble topping of oats, almond flour, coconut sugar, and coconut oil for extra texture.

• Peach tip: If your peaches aren’t super ripe, toss them with a little extra maple syrup.

Nutrition (Per Slice – based on 8 servings):

• Calories: 230

• Carbohydrates: 18g

• Sugars: 12g

• Protein: 5g

• Fat: 15g

• Fiber: 3g