Fig Pie

Ingredients

Crust

• 1 1/2 cups almond flour

• 1/2 cup arrowroot starch

• 1/2 tsp sea salt

• 6 tbsp grass fed cold butter, cubed 

• 1 large egg

• 2 tsp maple syrup

• 1/2 tsp apple cider vinegar

Cashew Cream

• 1.5 cup raw cashews unsalted soaked for at least 2 hours, then drained

• 1 dried Medjool date pitted

• 1 tbsp finely grated ginger

• 1/2 cup of water 

• 1/8 tsp salt

Filling

• 24 figs sliced in half or quarters

• cashew cream

• drizzle of honey for serving

Instructions

Crust

1. Combine almond flour, arrowroot flour, and sea salt in a food processor and pulse a few times to combine.

2. Add butter and pulse several times until crumbly.

3. Add in an egg, maple syrup, and apple cider vinegar and pulse again until the dough sticks together when you pinch it. The dough should be a bit sticky.

4. Wrap the dough in a plastic wrap and flatten it out into a disc.

5. Refrigerate for at least 1 hour.
   

Cashew Cream

1. Combine all ingredients for the cashew cream in a blender and blend until smooth and creamy. 

2. Add more water if the mixture seems too thick. It should be the consistency of smooth hummus.

3. Set aside until ready to use.
   

Fig Pie

1. When the dough is chilled, preheat oven to 375 degrees F.

2. Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. 

3. Transfer to a baking sheet and remove the top parchment paper.

4. Spread the cashew cream in the middle of the dough, leaving about 2 inches around the edges.

5. Lay the sliced figs on top of the cashew cream. Arranging tightly in a circle or pretty pattern.

6. Use the bottom parchment paper to fold the dough over the edges of the tomatoes, sealing the dough with your fingers if it rips.

7. Bake for 35 minutes.

8. Cool for 10 minutes and drizzle with honey before slicing and serving.