Peach Blackberry Pie with an Almond Crust

Peach Blackberry Pie with an Almond Crust

Almond pie crust

Ingredients:

-3 cups almond meal flour
-1/2 tsp baking soda
-1/2 tsp cinnamon
-1 large egg
-3 tbsp coconut oil
-pinch salt

Directions:
1. Preheat oven to 350
2.Mix all dry ingredients.
3. Melt coconut oil.
4. With a fork, mix in egg and melted coconut oil. Fold into a ball with hands, split the ball into two balls. A smaller dough ball for the top of the pie and a larger one for the pie crust. The smaller was about 1/4 of the dough ball.

5. In your pie dish, rub a little coconut oil all over pan. Roll out dough ball and place in pan. Press into the pan to make the crust. Refrigerate for 30 minutes.

6. Take out, bake for 10 minutes.
7. Remove from oven, fill and bake according to pie directions (below).

Pie filling

Ingredients:

-6-7 Peaches, pitted, skinned, and sliced
-1 cup Black berries
-1 tbs lemon juice
-2 tbsp chia seeds in 6 tbsp of water, fridge for 30 min to form a gel
-2 tbsp coconut sugar (any)
-1 tbs cinnamon
-pinch of salt
-2 tbs arrowroot
-1 egg
-sugar for sprinkling on top

Directions:
1. Peel and slice peaches. Add blackberries and peaches together in a bowl.

2. Mix lemon juice, chia seed gel, sugar, cinnamon, salt, and arrowroot. Add the mixture into the pie crust.

3. Beat egg and brush it on the pie edges and the top crust (if you have any). Sprinkle sugar on top.

4. Place pie on a baking sheet, bake at 375 degrees for 50-60 min. Let it cool for about an hour.
5. Slice and serve. Enjoy!

Fun facts about blackberries

-1 cup= 43 calories, 10g carbs, 5g sugar, 1g protein

-They grow on thorny bushes or vines

-High in antioxidants above other foods

-Anthocyanins gives blackberries their glossy, dark color, and phytonutrient to protect the brain from oxidative stress (driscolls.com)

-High in vitamin c (1 cup= 35%)

-Store: in fridge

-Use it in: tea, water, oatmeal, muffins, pancakes, marinades, syrups, and pies