Paleo Peach Raisin Pie

11  ounces		natural raw almonds, 2 cups, ground
1		egg
1-1/2  tablespoons		coconut oil
2  cups		sliced peaches (if thawing from frozen, include the juice from thawing)
1/4  cup		raisins, packed
1/2  teaspoon		cinnamon
2  teaspoons		tapioca flour

Tip: Click on the ingredient links to learn the nutritional information for all the Paleo Peach Raisin Pie ingredients. The serving size for any ingredient in Paleo Peach Raisin Pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Combine the crust ingredients- put in a 9" round pan and spread out over bottom, and up the sides about a 1/2 inch. (Reserve some of the crust mix to crumble on top of the pie!)

Bake crust in oven at 350F for 8-10 mins or until light brown.
Remove and let cool.

Combine all of the filling ingredients into a bowl. If the peaches are frozen (like mine were) include the liquid from thawing.

Add filling to pie crust and add crumbles to top. Return to 350 degree oven for about 15 minutes- or until set.

Serves 8!

(recipe taken from spark recipes)