mango-nectarine {gf + vegan} pie = soul food!

guys I made a real pie. with a top and a bottom. I rolled out the dough, mixed it, baked it, ate it, loved it.

I usually don't make these kind of pies cause they're not as easy (and usually not as healthy) as my raw ones. but this one is SO HEALTHY. and warmed my little soul.

nectarines are deliciously juicy right now, so make this while you can!

makes one 8" pie

crust:
1 flax egg (2 T ground flax seed mixed with 6 T water & placed in fridge for 10 min)
2 c sprouted buckwheat or oat flour
1 c almond meal
1/3 c coconut sugar
1 t sea salt
3/4 c ghee, separated into teaspoons & set in freezer for 15 minutes

-preheat oven to 375F. add flour, meal, sugar & salt to a food processor & process until well mixed.

-add in ghee and pulse until crumbly, then slowly add in a bit of ice water until mixture sticks together well between your fingers.

-on parchment paper, separate dough in half & roll out 2 12" circles with a floured rolling pin. fit one of the crusts into an 8" pie pan by flipping the parchment & crust over pan & slowly peeling away parchment. make sure there are no air bubbles, clean up the edges & set in fridge along with the rolled top crust.

filling:
2 c chopped juicy local nectarines
2 c chopped ripe mango
2 T lemon juice
1/3 c coconut sugar
1/4 c sprouted buckwheat or oat flour
1 t vanilla
pinch of sea salt

-mix all ingredients together in a bowl & pour into pie crust.

-using the same method, place the top crust over the pie & seal the edges. cut a few slits in the top and brush crust with coconut milk + sprinkle of coconut sugar. cover with tinfoil & pop in the oven. bake for 1 hour and 20 minutes, removing foil the last 15 or so minutes to golden the top. cool and serve with healthy ice cream, whipped cream or yogurt!

enjoy!!