It's Time To Get Fat. Real Fat!

Basil Nectarine Paleo Pie

When you were growing up, your grandma probably made a delicious pie or two. But I bet you they weren’t Paleo. This recipe is all about the crust, which can make or break the pie. Instead of using low-quality shortening, we subbed in Fatworks high-quality Pure Lard and added fresh fruit and herbs to make this a tasty fall pie Paleo/Gluten Free Find more recipes from Paleo By Maileo at: http://www.paleobymaileo.com/blogs/paleo-recipes-blog

INGREDIENTS

    Crust:
  • 1/4 cup arrowroot flour
  • 2 cups almond flour
  • 1/3 cup Fatworks Pastured Pure Pork Lard
  • 4 tablespoons applesauce
  • 1 egg
  • 1/2 teaspoon salt
  • Topping:
  • 3 nectarines (chopped into small cubes)
  • 3/4 cup coconut sugar
  • 2 tablespoons of fresh basil (chopped)
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon clove
  • 3 tablespoons gelatin (Great Lakes beef collagen)
  • 1 cup water
Prep time: 20 minutes
Cook time: 1.5 hrs (Includes cooling time)
Servings: 8 - 10 slices
Fat: Leaf Lard, Pure Lard
Tags: Gluten Free, Paleo Friendly

DIRECTIONS

Crust:

STEP 1

Combine all crust ingredients in mixing bowl.

STEP 2

Press into a 9-inch pie pan or spring-form pan.

STEP 3

Bake crust at 400 degrees for about 18 minutes.

STEP 4

Remove from oven and allow to cool.

Topping:

STEP 5

In a saucepan, cook all topping ingredients together for about 5 min on medium heat.

STEP 6

Pour fruit gelatin on top of cooled crust and place in refrigerator for at least an hour.

Enjoy!