Valentine's Day Pies

Adapted from Cook by Colours. A simple peach and raspberry filled pie so simple a toddler can make it.

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pies



  • 2.5 cups Almond Flour
  • 1 tbsp Coconut Sugar
  • 1 tsp Salt
  • 1 cup Cold butter sliced
  • 6 tbsp Cold water
  • 1 Egg (for egg wash)


  • 3 Peaches thinly sliced
  • 3/4 cup Raspberries whole
  • 3/4 cup Coconut Sugar
  • 2 tbsp Corn Starch
  • 1 sprig Chopped Thyme
  • 1 tsp Lemon Zest



  1. Combine flour, sugar, salt, and cold butter in a food processor.

  2. Pulse for 10 seconds.

  3. Add the water.

  4. Pulse for 20 seconds (you should have a dough ball).


  1. In a separate bowl, combine raspberries, peaches, and sugar.

  2. Mix in thyme and lemon zest. Combine well.

  3. Mix in corn starch.

Preheat the oven to 400 degrees.

  1. Coat a muffin tin with cooking spray (we used a coconut oil spray)

Form pies

  1. Roll dough out on a floured surface.

  2. Use a cup to create dough circles large enough to fit each muffin cup on a muffin pan.

  3. Fill each muffin cup with 1/8 cup of the peach and raspberry filling.

  4. Use a cup to create dough circles large enough to cover each muffin cup. Use a butter knife to score hearts.

  5. Add the dough circles to the tops of the muffin cups and pinch the top and sides together.

  6. Use a brush to lightly coat the top of the dough with egg wash and sprinkle with sugar.

  7. Cook for 20 minutes.