Ingredients
4 eggs
100g unsalted butter, melted
2 cups unsweetened almond milk
1 cup caster sugar
1 cup almond meal
¾ cup desiccated coconut
2 tablespoons gluten-free flour
1 teaspoon finely grated orange rind
410g can peach slices in juice, drained
1/3 cup flaked almonds
Gluten-free vanilla custard, to serve
Method
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Lightly grease a 23cm round ovenproof pie dish (6-cup capacity).
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Whisk eggs in a large bowl. Add butter, milk, sugar, almond meal, coconut, flour and rind. Whisk until well combined. Pour into prepared dish. Arrange peach slices over top. Sprinkle with almonds.
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Cook in a moderate oven (180C) for about 45 to 50 minutes, or until pie is set and top is light golden. Remove. Stand for 20 minutes before serving.
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Serve warm with custard.
