Paleo Peach Pie with Pecan Crust

I love it when the Peach Truck comes to town. My favorite pie is Peach Pie. I found this recipe at foodlamor.com and altered it slightly. 

Pecan Crust Ingredients:

1 cup pecans ground into pecan meal (a coarse flour)
1/4 cup coconut flour
1 T ground flax seed
1/4 t sea salt
1/4 t honey or pure maple syrup
1 T water
1 T coconut oil

Pecan Crust Directions:
Preheat the oven to 350. Combine all the dry ingredients together then add in the wet and stir with a fork until it’s all incorporated. Press the mixture into a pie pan, working it up the sides until it’s even. Bake for about 15 minutes or until the edges and center begin to brown. 

Pie Filling Ingredients:
5 cups sliced peeled peaches
3 T arrowroot starch or GF cornstarch 
1 T water
1/2 T lemon juice
3/4 cup wild honey
dash cinnamon 

Pie Filling Directions:
Take 1 1/2 cups of peaches and puree in a blender or food processor until smooth. In a separate bowl whisk together the water, lemon juice, and starch. Combine the pureed peaches with the honey and the starch mixture in a small sauce pan. Stir in the cinnamon and bring the mixture to a boil over medium heat. Stir for about 5 minutes while it bubbles. Stir constantly or it will stick. Then turn off the heat and allow it to cool. 


Let crust cool to a warm temperature, not hot. Stir the other 3 1/2 cups of peaches together with the thickened pureed peach mixture. Pour it all into the crust and set in the fridge to cool completely and to finish setting up. Serve cold with some whipped coconut cream or just as is.