Preparation time: 10 minutes
Cook time: 45 minutes
Ready in: 55 minutes
Ingredients
- 4 cups fresh peaches, peeled, cored, and sliced
- 1 cup blueberries
- 1 cup chopped pecans
- 3 tablespoons almond flour
- 1/2 cup raw honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 9-inch gluten-free double-crusts pie (recommended: Pillsbury)
- 2 tablespoons grass-fed raw milk butter, softened and cut into pieces (recommended: Organic Valley)
Directions
- Preheat oven to 400 degrees f
- Place peaches, blueberries, and pecans in a large bowl.
- Combine almond flour, honey, vanilla, and cinnamon then toss together with the fruit mixture.
- Line a 9-inch pie plate with bottom pie crust. Add fruit mixture and dot with butter. Roll out remaining crust on top and seal edges.
- Bake for 45 minutes.