I made this very delicious pie the other day, but unfortunately I didn’t get to take a photo – guess I will have to make it again.

Peach and blueberry pie with nut crust

Crust:

2 cups walnuts, almonds or pecans
1 1/2 Tbsp agave nectar
2 slightly beaten egg whites

Place nuts in a blender container or food processor bowl. Cover and blend or process till nuts are finely ground. Stir together nuts, agave, and egg whites. Using a spatula, press mixture onto bottom and sides of a 9 inch pie plate. Bake in a 375 degree oven for 10 to 12 minutes or until crust appears dry. Cool on a wire rack before filling.

Filling:

4 cups peaches, sliced
1 cup wild blueberries
1/3 cup agave syrup
2 Tbsp corn starch

In a blender container or food processor bowl, combine 1 cup of fruit and 1/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1 1/2 cups. In a medium saucepan, combine agave and cornstarch and stir in blended fruit mixture. Cook and stir over medium heat til mixture is thickened and bubbly. Cook and stir 2 minutes more. Then cool for 10 minutes without stirring.

Spread about 1/4 cup of the glaze over the bottom and sides of the crust. Arrange half of the fruit in the crust.

Carefully spoon 1/2 of the remaining glaze over fruit, thoroughly covering each piece of fruit. Arrange remaining fruit over layer and spoon remaining glaze over second layer of fruit. Chill for 1 to 2 hours. Serves 8

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