GAPS pie crust

1 1/2 c ground and sifted almonds (or almond flour)
1/2 c ground and sifted flax seeds
1/4 c coconut flour
1 egg
3 tbsp honey
4 tbsp cold butter
salt
1 tsp vanilla extract
warm spices (optional)

put everything in the food processor and blend until it forms a ball. add more coconut flour if it's too wet.

makes enough for 2 pies

press into the bottom of a pie pan and bake @350* for 10 minutes (until it's lightly brown) for a fruit/pudding pie

press in a pan and pour pie batter on top for a punkin/pecan style pie. bake as directed.

roll into 1" balls and smush flat. lay your circles over chicken and veggies for a pot pie.

Pumpkin Apple Pie

Ingredients

• 1/4 cup sugar
•  1/4 teaspoon salt
• 3/4 teaspoon pumpkin pie spice
• 1 egg
• 1 14 oz can pumpkin pie filling 
• 1 21 oz can of apple pie filling 
• 1 5 oz can evaporated milk
• 1 9 inch unbaked pie crust

Pre Heat oven to 425*F. Mix sugar salt and pumpkin pie spice in a bowl. Add egg and beat slightly. Add pumpkin and evaporated milk and blend well. Spread apple pie filling in ire crust. Gently pour pumpkin pie mix over the apple pie filling in the crust. Bake pie for 15 min at the 425*F, then drop the heat down to 350*F and continue baking for 35-40 min or until a knife inserted in the pie center comes out clean. Allow to cool for 2 hours before serving. Do not place it in the fridge to cool, it could crack allow it to cool at room temp for 2 hours.

no corn syrup pecan pie

i'm intimidated by pie crust so i cheat and use a store bought crust (not pillsbury though, don't worry.)


1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter, melted
2 eggs
1 tablespoon flour (any flour will do)
1 tablespoon milk (you could use non-dairy milk, i don't think it would matter, it's just for the moisture)
1 teaspoon vanilla extract
1 cup chopped pecans

1. preheat oven to 400* 
2. beat the eggs until they are foamy 
3. stir in the melted butter; stir in the flour and sugars; stir in the milk, vanilla and nuts
4. pour into your pie shell and 
5. bake @ 400* for 10 minutes to get the top crusty then @ 350* for 30-40 minutes until it's done