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
Lightly grease a 23cm round ovenproof pie dish (6-cup capacity).
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.
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.
Serve warm with custard.