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: For nutritional information on all the ingredients in Paleo Peach Raisin Pie just click on each ingredient name. Then adjust the serving size for any Paleo Peach Raisin Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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)