- Yields: 1 (9-inch) pie
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Gluten-free, Peanut-free, Soy-free
- Each of 8 servings
- 390 cal
- 32g fat (9g sat)
- 25mg chol
- 95mg sodium
- 23g carb
- 5g fiber
- 10g protein
Ingredients
For the crust
- 2 cups almond meal
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1 egg
For the filling
- 4 cups sliced plums
- 1/3 cup coconut sugar
- 2 teaspoons arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground nutmeg
For the topping
- 1/2 cup chopped walnuts
- 1/2 cup almond meal
- 3 tablespoons coconut oil, melted
- 3 tablespoons coconut sugar
- 1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350° F.
Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
Stir together topping ingredients and crumble over filling.
Bake until the filling is tender and the top is golden, 35 to 45 minutes.
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