Tree Fruit Pie -- Plum, Peach, and Nectarine

the baked cookie crust

the piled fruit in the baked crust

fruit patted down but not yet baked

baked and ready to be eaten with custard -- yum

artist's representation of the pie in question

crust:

ingredients:

2 cups blanched almond meal

1/2 cup shredded coconut

1/2 cup coconut sugar

3 tsp cinnamon (I used 1 tsp each of korintje, saigon, and ceylon)

1 tsp ground vanilla bean

1/2 tsp sea salt

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar

directions:

1. combine the ingredients (I used a fork). It will be crumbly looking.

2. press the mixture into a lined and greased springform pan (I used my hands)

3. bake at 345 for 20 minutes

pie filling:

2 large organic plumcots, washed, pitted, and chopped -- 2 cups
3 large organic nectarines, washed, pitted, and chopped -- 4 cups
2 large organic peaches, washed, pitted, and chopped -- 3 cups

total fruit -- approximately 9 cups.

Now, the fruit will bake 'down', so don't worry if it seems a bit ... full.

3 tbsp arrowroot powder
4-6 tbps coconut sugar, depending on how tart the fruit is, and how tart you want it ...
pinch sea salt

directions:

combine everything!
fill the springform pan!
bake at 345 for 60 minutes


custard:

ingredients:

2 cups milk (I use raw whole milk. I recommend at least using organic whole milk (not skim))

1/2 cup coconut sugar

1 tsp ground vanilla bean

1/4 tsp sea salt

3 tbsp arrowroot powder

directions:

1. combine the ingredients in a double boiler

2. stir while cooking until thickened

3. remove from heat and set aside to serve over slices of pie