Makes about 8 - 10 slices
1/4 cup arrowroot flour
2 cups almond flour
1/3 cup Fatworks Pure Pork Lard
4 Tbsp. applesauce
1/2 tsp. salt
3 nectarines (chopped into small cubes)
3/4 cup coconut sugar
2 Tbsp. of fresh basil (chopped)
1 tsp. 100% vanilla bean powder
2 tsp. cinnamon
1/4 tsp. clove
3 Tbsp. gelatin (Great Lakes beef collagen)
1 cup water
Combine all crust ingredients in mixing bowl.
Press into 9-inch pie pan or spring-form pan.
Bake crust at 400 degrees for about 18 minutes.
Remove from oven and allow to cool.
In a saucepan, cook all topping ingredients together for about 5 min on medium heat.
Pour fruit gelatin on top of cooled crust and place in refrigerator for at least an hour.
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