Deep Dish Peach Pie

Chef Vikki and Chef Richard go to the mat to see who can make the Weetleys’ favorite Deep Dish Peach Pie into a healthier desert that’s just as tasty as the original.



Green Recipe

Serves 6

Prep time: 30 minutes

Cook time: 15 minutes



For the blueberry sauce:

1 cup frozen organic blueberries

2 tablespoons organic honey

1 teaspoon cornstarch


For the peach filling:

1½ lbs. frozen organic peaches, large diced

2 tablespoons organic honey

1 tablespoon sugar

1 teaspoon cornstarch

1 teaspoon cinnamon

1 teaspoon pure vanilla extract


For the crust:

1 cup almond flour

¼ cup whole wheat flour

¼ teaspoon baking soda

pinch of salt

2 tablespoons coconut oil

1 egg white

1 tablespoon organic honey

1 teaspoon lemon zest

½ teaspoon fresh lemon juice

¼ teaspoon almond extract


For the topping:

4 1 oz. scoops vanilla frozen yogurt

20 fresh blueberries



Preheat the oven to 375°F.


Make the blueberry sauce-

To a small saucepot, add 1 cup of frozen blueberries, 2 tablespoons of honey, and 1 teaspoon of cornstarch. On medium high heat, bring the mixture to a simmer. As the blueberries cook, smash them with the spoon against the side of the pot.

Simmer the sauce until it thickens, 5-6 minutes.


Add the blueberry sauce to the mason jars-

Evenly divide the blueberry sauce into 6 8oz. mason jars.


Make the peach filling-

Large dice 1½ lbs. frozen peaches.

To a mixing bowl, add the peaches, 2 tablespoons honey, 1 tablespoon sugar, 1 teaspoon cornstarch, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract.


Add the filling to the jars-

Evenly divide and add the peach filling to the 6 jars. The filling should top the blueberry sauce.


Make the crust dough-

To a food processor, add 1 cup of almond flour, ¼ cup of whole-wheat flour, ¼ teaspoon of baking soda, and a pinch of salt. Pulse a few times until everything is just combined.

Add 2 tablespoons coconut oil to the food processor and pulse a few more times until little pebbles form and the crust looks like a coarse meal.

To the food processor, add the remaining ingredients: 1 egg white, 1 tablespoon organic honey, 1 teaspoon lemon zest, ½ teaspoon lemon juice, and a ¼ teaspoon of almond extract. Pulse until everything is combined and the dough forms. Be careful not to over mix.


Form the crust-

Into each of the 6 jars, evenly divide and dollop the dough on top of the peach filling. Slightly smooth the dough out with a spoon. The dough does not have to be perfectly smooth or cut out, it will spread out as it bakes over the filling.


Bake the pies-

Place the 6 jars on a sheet pan and place them in the oven. Bake for 20 minutes or until the crust is golden brown. Let the pies cool for at least 10 minutes before serving.


Garnish the pies-

Top each cooked pie with fresh blueberries. Add a small scoop of frozen vanilla yogurt on top of each pie and serve!


Nutritional information: (per serving)

Per Serving (1/6 of recipe)

Calories:                      339.7

Protein:                        7.747 g

Carbohydrate:              47.5 g

Dietary Fiber:              5.308 g

Total Sugars:               36.6 g

Total Fat:                    15.9 g

Saturated Fat:              5.605 g

Cholesterol:                 .567 mg

Calcium:                      56.8 mg

Iron:                            1.489 mg

Magnesium:                 77.6 mg

Potassium:                   340.3 mg

Sodium:                       87.7 mg