Health Nut Peach Pie

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
Last weekend we had all the ingredients for a perfect peach pie: a Farmers' Market overflowing with gorgeous peaches, and pleasantly cool weather making the idea of baking something distinctly appealing. But I wanted a healthier peach pie than the usual sugar-and-wheat-laden variety, so here’s what I came up with: mostly just ripe peaches bursting with flavor and juice in a nut-based crust. Health Nut Peach Pie is pure bliss, and it was so easy to make!
SIMPLE SOLUTION:
INGREDIENTS
Crust
2 1/4 cups finely ground blanched almonds (although you could also use pecans, walnuts, or even macadamia nuts)
1/2 teaspoon ground cinnamon
1/4 cup melted butter
2 tablespoons pure maple syrup
Filling
6 or 7 ripe peaches, pitted and sliced (I don’t peel mine but you can, if you like. You may also use frozen peaches if they’re not in season)
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons maple syrup, rice syrup, agave syrup or whatever natural sweetener you prefer
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly-ground nutmeg
Pinch of sea salt
1. Preheat oven to 350F. Make the crust: In a medium bowl, mix the ingredients thoroughly. Press the dough into a 9-inch pie plate with your fingers, being sure to press it evenly up the sides.
2. Heat a heavy-bottomed skillet over medium heat and add the peaches, lemon juice, butter, maple syrup, and spices. Cook, stirring frequently, until butter is melted and peaches are fragrant and softened.
3. Heap filling into crust and bake in preheated oven for 45 minutes or so, until bubbling. Allow to cool slightly before serving, or may be served cold. A dollop of whipped cream or vanilla ice cream on top would be gilding the lily, but hey--it's all about pleasure!
Serves 8.
HELPFUL HINTS: If you’re impatient, as I so often am, you can actually eat this pie without baking it, and it's still really, really good.