Ingredients

• 3/4 cup Otto’s Naturals - Cassava Flour
• 1/2 cup grass-fed cold butter, cut into 1/2-inch chunks
• 1/2 cup coconut sugar
• 1/4 cup maple sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 Paleo Pie Crust (or use our Flaky Cassava Flour Pie Crust recipe)
• Optional: egg wash for crust
• 6-7 cups fresh peaches, peeled and sliced

Directions

1. In a medium sized bowl, add cassava flour, butter, sugars, salt and cinnamon. Using a pastry cutter, blend butter into dry ingredients until all butter is incorporated evenly and resembles coarse crumbs. Set aside.
2. Preheat oven to 375° degrees Fahrenheit and prepare Paleo pie crust, placing in a 9" pie tin. Set aside.
3. Sprinkle approximately 6 tablespoons of crumble mixture in the bottom of the pie crust.
4. Place peaches in a large bowl, add 6 tablespoons of crumble mixture to peaches and using a rubber spatula, carefully stir peaches to coat.
5. Add peaches to pie crust, arranging as needed to fill in gaps. Sprinkle remaining crumble mixture on top of peaches. If using an egg wash for crust edge, apply at this point.
6. Place pie on a baking sheet and bake for 30 minutes. Check pie crust edge and if it’s getting too brown, cover with a crust guard or foil. Return to oven and continue baking for 10-15 minutes longer or until filling is bubbling. Cool completely before slicing and serving.
7. Store any uneaten pie in refrigerator

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