Just Peachy

What is life without a fresh peach pie? My very favorite fresh peach pie is from a restaurant in Heber called the Hub. I discovered how they make it and it's easy as...well pie.

Raw Peach Pie
1 prepared pie crust or use the pie crust recipe below*
3-4 peaches, peeled, pitted and sliced
2 heaping Tablespoons Sugar* or (even less depending on how sweet your peaches are)
12oz cream cheese
1/2 cup powdered sugar
1 tiny splash of vanilla and a pinch of salt

Peel your peaches by dropping them in a hot water bath until the peels come off clean. Pit, slice and sprinkled with the sugar and set aside in a bowl in the fridge to chill.
If you are making a homemade pie crust make sure the pie crust is completely cooled before adding the cream cheese filling. 

Cream Cheese-Use a mixture or beaters to cream together the cream cheese, sugar, salt and vanilla until smooth. Spread the mixture into the bottom of the pie crust evenly. Top with your arranged peaches. 

 *You can substitute the white sugar with splenda, agave or honey if you wish. 

Pie Crust

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

 

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Here is a great gluten free/raw version that is healthy and extremely tasty. 
 
Gluten Free/Raw Peach Pie
Crust
 2 cups raw almonds and/or cashews, finely ground in a food processor
1/3 cup agave syrup
1 tsp cinnamon

 Filling
 2-3 fresh peaches, pitted and segmented
1/2 tbsp agave syrup or you can use 2 tsp sugar
small pinch of salt

 
Combine ground nuts, agave and cinnamon in a bowl. Stir until thoroughly combined. Press into an 8 inch pie plate.

Gently coat peach slices in agave and arrange in pie crust