Healthy eating + sweet deliciousness = Peach Pie Tortilla Rolls! Ooey gooey peach filling, wrapped in crispy cinnamon shell is everything you could ever want in a healthy pie peach.  Instead of a traditional pie crust, these beauties are wrapped in a maple-glazed almond flour tortilla, then baked into toasty perfection. Rich, flavorful and spiced perfectly with cinnamony goodness, they are lightly sweet, yet taste decadent.  To be honest, totally tried using a fork, but couldn’t shovel this tasty peach pie in fast enough, so totally calling them “hand pies.” Messy but oh-so-worth it! Not only is the peach pie filling delicious, it’s versatile. Instead of tortilla rolls, you can place the peach filling on plant yogurt and top with some yummy granola for a peaches and cream parfait, or you can put it on top of nice cream for a peach pie sundae. There are so many delicious ways to use this awesome filling. Whole Food Plant Based, vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

Hi!  Robin here.

Who doesn’t love a great peach pie?  I adore them. Back in the day, I made scrumptious pies.  Of course, why wouldn’t they taste amazing, right?  The crust was full of lard and butter, then sprinkled with sugar, and my pie fillings were predominately sugar, of course.  YIKES!!!!

All the way back . . .

As most of you know, I grew up in farm country.  Baking delicious pies and living in farm country kind of go hand and hand.  It sounds cliché, but it is actually kinda true.

I started baking at a really young age, I loved baking; I still do.  I have made tons of pies. I mean TONS!  One of my favorites is peach pie; however, my absolute favorite pie is pecan, but that is for another day.  Let’s talk peach pie today.

Lines of Pies

During my high school years, I worked at a tiny diner in our small farm town.  We were only open for breakfast and lunch.  The diner mostly served farmers early in the morning before they would head out to work the fields.  As you can imagine, we opened EARLY!

It was at the diner that I learned about peach pies.  The owner would buy pies from the local bakery.  They were beautiful pies with gorgeous perfect flaky crusts, literally works of simple art.

We would cut slices of pie and place them in long narrow glass cases that lined the breakfast bar. The farmers would literally have pies staring them in the face the whole entire time they ate, so as you can imagine, we sold A LOT of pie.

Pies and Pickles

Betty and I were waitresses at this local diner.  I was 16, and she was in her forties.  We worked side-by-side for 50 cents an hour plus tips.  Tips were horrifically non-existent back then.  Times were tough in the 70s, especially for small, local farmers.  I remember saving every cent I made (plus tips) and still had very little to show for all that work.

But one thing that was priceless to me was Betty’s friendship and her recipe for her perfect peach pie.  She made a mean peach pie. Her peach pies had a cinnamon crumble topping.  They were delicious.  Occasionally, Betty would sell her peach pies to the diner.  Yes, they were that good!

At the end of our shift, we were always permitted to eat whatever we wanted.  I always ate a piece of Betty’s delicious peach pie with a dill pickle slice on top for lunch.  Betty always threw a pickle slice on top of my pie!

The dill pickle was actually a joke that I never quite understood, but I rolled with it because she always laughed her butt off whenever I picked it off, and ate it later. I think she thought it was the dessert to the dessert.

Weird, right?  Who knows?  Maybe a reader can share the significance of this.  I even googled it one time (later when google actually existed) and came up with nothing on this.  So again, who knows, maybe she just thought it was funny!

On my 18^thbirthday, she gifted me with her famous peach crumble pie recipe.  She never gave out her recipes to anyone, EVER. I know, because a lot of people wanted her peach pie recipe. It was a guarded secret, so I felt really special to have it.

I promised to never share it with anyone.  Many years have passed since then, and some how I lost that infamous recipe.  Not that I want to make it, but more for the fact that I lost a little piece of my history, which makes a little sad and nostalgic.

When I graduated high school in 1977, I left the diner and moved to Virginia and lost track of Betty. I miss her for being so amazingly gracious to the shy, quiet, awkward person who I was back then . . . when I needed a friend at our tiny diner.  Someone who saw me as more than what I was.

Survey says . . .

It’s kinda of funny because one of our corporate engagement hierarchy’s is “Do I belong” or in other words “I have a best friend at work.”   Gallup’s Engagement Heirarchy shows the significance of feeling a sense of belonging and having a best friend at work.  I never really thought about it much until now, but I guess even way back then, it meant a lot to me to have Betty.

Peach Pie a la Whole Food Plant Based

Now to the subject at hand, all those peach pies, while deliciously tasty back in the day, didn’t do me any favors, they really just ended up on my thighs . . . and stomach, and well, everywhere!

So, when Monkey and I started discussing a Whole Food Plant Based peach pie, we were trying to come up with a wfpb + gf pie crust.

Challenges of Gluten Free

Now I know I have to sound like a broken record, but just gotta say it again, gluten free baking is always a challenge even for a very experienced baker like myself.

No oil, no dairy, no eggs, no refined flour, and no sugar, etc. It’s not easy . . . however, Siete almond flour tortillas stepped in and saved the day (problem solved.)

Peach Hand Pies

Using the Siete almond flour tortillas to form a hand pie worked perfectly.  And for those already thinking this, no this is not a sponsored add for Siete.  LOL  We just LOVE their gluten free almond flour tortillas that much.

All you have to do is create the peach pie filling in a skillet on the stove for a few minutes, then roll these babies up, bake ‘em and you have delicious Whole Food Plant Based peach pies that are A-MAZING!

And if you don’t have Siete almond flour tortillas, you can place the delicious peach filling on yogurt with granola for a peaches and cream parfait or put on top of nice cream for a peach pie sundae. There are so many delicious ways to use this awesome filling.

You just gotta try it! If you love peach pie, then you will love our WFPB version.

 This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Ameera here!

What can I say? These peach pies are delicious.  You know what they kinda remind me of, just a little?  McDonald’s apple pie, but in peach.  They are sort reminiscent of that, but even better, because they are a much healthier version of WFPB deliciousness.

We hope you give this recipe a try!  While the instructions appear to be long, they really aren’t.  Mom just has this “thing” where she needs to explain every tiny detail of every recipe to ensure that everyone understands all the nuances to ensure success!  Hee hee

Products Used:

• Skillet
• Baking sheet
• Silicone Baking Mat or Parchment paper
• Pastry brush

Peach Pies Tortilla Rolls

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 Pies 1x
• Category: Dessert

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Description

Healthy eating + sweet deliciousness = Peach Pie Tortilla Rolls! Ooey gooey peach filling, wrapped in crispy cinnamon shell is everything you could ever want in a healthy pie peach.  Instead of a traditional pie crust, these beauties are wrapped in a maple-glazed almond flour tortilla, then baked into toasty perfection. Rich, flavorful and spiced perfectly with cinnamony goodness, they are lightly sweet, yet taste decadent.  To be honest, totally tried using a fork, but couldn’t shovel this tasty peach pie in fast enough, so totally calling them “hand pies.” Messy but oh-so-worth it! Whole Food Plant Based, vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

Peach Pie Filling Ingredients:

• 1 lb. peaches (frozen) about 2 cups, sliced into 1-inch cubes *
• ¼ cup water
• ¼ cup + 1 Tablespoon organic maple syrup
• ¾ teaspoon cinnamon
• Pinch of sea salt *

Slurry Ingredients:

• 1 Tablespoon warm water
• 1 ¼ teaspoons organic cornstarch

Glaze Ingredients

• 2 Tablespoons organic maple syrup
• 1 teaspoon water

Other Ingredients:

• 6 Almond Flour Tortillas at room temperature (We used Siete Almond Flour Tortillas) *

Optional Toppings

• Extra peach pie filling
• Sprinkle of cinnamon
• Fresh fruit

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Instructions

1. Preheat the oven to 350 F.
2. Line the bottom of a baking sheet with parchment paper or silicone baking pad and set aside. (We used a silicone baking pad).

Peach Pie Filling Instructions

1. Thaw the frozen peaches, then cut into 1-inch cubes. If using fresh, very ripe peach, peel and cut into 1-inch cubes.
2. Place the cubed peaches into a large skillet. Add the water, maple syrup, cinnamon, and sea salt. Stir well to combine.  Heat over medium-high heat to bring to a boil, once boiling then immediately lower the temperature to medium and cook for 7 minutes. 
3. After 7 minutes, create the slurry by combining 1 Tablespoon of warm water with 1 ¼ teaspoons of cornstarch in a small bowl. Whisk to remove any lumps.
4. Increase the heat for the peaches to medium-high, then whisk in the slurry, stirring constantly to avoid burning. The peach syrup should thicken significantly.  Stir for one minute once thickened.  Check the peach syrup thickness consistency.  The syrup should drop in blobs from a spoon. It should not be runny.  If too thick, just add a Tablespoon of water. If not thick enough, add a little more cornstarch in a separate bowl with some water, then add to the skillet. 
5. Remove from the heat and allow to cool for 7 to 10 minutes.

Constructing the Peach Pie Tortilla Rolls Instructions:

1. Take an almond wrap and lay it flat, then take about a heaping ¼ cup of the cooked peach pie filling and lay it at one end of the tortilla. Then gently roll the tortilla into a log and place the seam side down onto the parchment paper/silicone pad lined baking sheet.
2. Continue until all the pie filling is used. (makes approx. 6)

Maple Glaze Topping Instructions

1. Place 2 Tablespoons of maple syrup and 1 teaspoon of water into a small bowl, mix well to combine, then heat in the microwave for 20 seconds (or more) until hot.
2. Using a pastry brush, dip it into the heated maple syrup/water mixture and very gently brush the entire surface (minus the bottom) of the filled tortillas to glaze them. Do not oversaturate them. Just a thorough glaze once through.
3. Once all the tortillas are glazed, then sprinkle them with cinnamon.

Baking Instructions

1. Place the glazed peach pie tortilla rolls into a preheated 350 F and bake for 15 minutes.
2. Then switch the oven from bake to low broil and broil on low for a few minutes to lightly brown and crisp up the tortillas. Watch them very carefully to prevent burning.
3. Once out of the oven, allow to cool for 5 minutes, then serve by topping with any left-over peach pie filling, extra cinnamon or fresh fruit. Enjoy!

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Notes

*Sea Salt: The sea salt is only used to enhance the sweetness of the peaches.  It can be left out.  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary restrictions.

*Frozen peaches: work best with this recipe.  Fresh peaches can be used if you have in season, ripe, flavorful peaches on hand. Remove the skin and slice.

*Siete Almond Flour Tortilla: Siete Almond Flour Tortillas really work well with this recipe as the almond tortillas can be used for savory or sweet recipes. 

*Additional Serving Ideas: you can place the delicious peach filling on top of yogurt with granola for a peaches and cream parfait or put on top of nice cream for a peach pie sundae. There are so many delicious ways to use this awesome filling.

Storage:  Refrigerate, use within 4 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.