Peach-Mango Pie
INGREDIENTS
Pie Crust
1 ¼ cup fine almond flour
⅓ cup arrowroot powder
¼ tsp baking powder
2 tbsp ground flax
5 tbsp water
¾ tsp salt
FILLING
3 ripe peaches
2 ataulfo mangos
¼ cup date paste
1 tsp cinnamon
1 tbsp arrowroot
2 tbsp water
TOPPING
1 cup nuts of choice (I use walnuts and pecans)
2 medjool dates
1/2 tsp vanilla extract
INSTRUCTIONS
PREPARE PIE CRUST
Mix ground flax and water and set aside.
Combine almond flour, baking powder, arrowroot, and salt together in a bowl.
Add the flax mixture and mix with a spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough.
Place the ball of dough between 2 sheets of parchment paper to roll. Roll to fit a 9-inch pie pan.
Poke the crust with a fork, cover and place it in the freezer for 20 minutes.
In the meanwhile, preheat the oven to 400 F. Cover the pie crust with parchment and use pie weights or other heat-safe material to weigh the crust down. Bake for 15 minutes.
Peel and cut peaches and mangos into ¼-inch thick slices.
Add cut fruit and all other ingredients to the bowl and mix.
Add filling mixture to the pie crust.
Bake at 375 F covered for 20-25 mins
Uncover and bake for an additional 5-10 minutes.
Let cool for 10 minutes.
Add topping ingredients to a food processor and process to a coarse crumb. Top pie with nut crumbs.
Enjoy!
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