Brilliant

This dish is brilliant.  Shared by Jules Clancy at Stonesoup, it's a modern day and super simple version of Spanish tortilla patata.  Sag and I marveled at the potato flavor...even as the chips stare at you while you eat, it didn't taste like you were eating potato chips.  Gem didn't get the potato flavor at all.  He doesn't like eggs.  He ate nearly his whole slice, but in the end, it was too eggy for him.

Sorry, but Jules' website is down at the moment so I can't link to it.  Check it out sometime!

Paleo peach pie

It's cooling as I type.  Thus, it hasn't passed the truest test of all...yet.  But, isn't it pretty?  I love it already :-)

I used this recipe, modifying the baking time of the pie itself.  I brought the oven temp down to 375º and baked for 15 minutes (based on this recipe).

My dough was more wet and less crumbly from the start.  (I am not an exact measurer though...which they say you really need to be when baking...ah, well.)

I almost took the crust out at 8 minutes because I like a lighter "toast".  But, I could still see the center of the crust sizzling so I let it bake the full ten minutes.  I'm thinking the more crumbly your dough, the less time it has to bake...and I had the opposite situation going on today.

Really, though, what a simple recipe.  Quite transformational.

ETA: It would have been too good to be true...the consistency was more cobbler than pie.  I found it too sweet.  Sag didn't care for it, at all.  I wonder if chilling it will improve it (the coconut oil will solidify...)