Name: Almond Peach Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Dessert
Ingredients: 3 cups raw almonds; 3 cups soft dates, pitted; 4 tbsp agave {or maple syrup, brown rice syrup, etc.}; 3 tbsp olive oil {or coconut oil}; ¼ tsp salt; ¼ tsp almond extract {optional, but highly recommended}; 4 cups rough chopped peaches; ¼ cup agave {or maple syrup, brown rice syrup, etc.}; ¼ cup tapioca starch; 1 tbsp lemon juice; ¼ tsp almond extract; 1 tsp cinnamon; ¼ tsp nutmeg; ⅛ tsp salt

Description

A juicy, vibrant peach pie with an easy gluten-free crust that requires no rolling. Dairy and grain free.

Ingredients

Crust:

3 cups raw almonds
3 cups soft dates, pitted
4 tbsp agave {or maple syrup, brown rice syrup, etc.}
3 tbsp olive oil {or coconut oil}
¼ tsp salt
¼ tsp almond extract {optional, but highly recommended}

Filling:

4 cups rough chopped peaches
¼ cup agave {or maple syrup, brown rice syrup, etc.}
¼ cup tapioca starch
1 tbsp lemon juice
¼ tsp almond extract
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp salt

Instructions

Preheat oven to 350F. Oil a 9″ pie plate {or a dish of a similar size}. Set aside.
Place almonds and dates into a food processor and process into a fine crumb. Remove 1 cup of the mixture and set aside {this will be your pie topping}.
Place all remaining pie crust ingredients into the processor and process the mixture until it forms a fine sticky crumb {test if the crust is ready by pinching the dough with your fingers and seeing if it sticks a little — if it does, it’s good to go}. Scoop out the mixture into the pie plate and press it down with your hands into a crust shape {Make sure to pack it down well, otherwise it will be crumbly!}.
Toss all filling ingredients together in bowl to combine. Scoop into the prepared pie crust and flatten a little with a spatula to fit the fruit into the crust evenly. Sprinkle the filling evenly with the leftover almond date crumb mixture from step 2.
Bake in a preheated oven for 40 minutes. Remove from oven and cool on a wire rack. Enjoy!