I doubled this recipe so I could make two pies, because if you’re going to bother to make one, you might as well make two! I like to use frozen fruit as it creates less liquid when you’re preparing the filling, but cooks right up in the oven.
Prep Time:45 minutes
Cook Time:40 minutes
Total Time:1 hour 25 minutes
Yield:One 9-inch pie
For Cornmeal Crust:
Substitute whole milk for skim or 2%
Substitute cornstarch for arrowroot powder
Substitute sugar for coconut sugar
Substitute nectarines for peaches (or other stone fruit)
Omit sugar, the fruit is plenty sweet!
Substitute cornstarch for arrowroot powder or coconut flour (a great thickener!)
Substitute cinnamon for 1/4 teaspoon ground nutmeg and 1/2 teaspoon ground cardamom
(Optional) raw sugar on top
For Cornmeal Crust, follow this recipe with the ingredient substitutions above.
For Filling, follow this recipe with the ingredient substitutions above.