Blueberry Pie with Almond Crumb Topping

Ingredients

• 1 No-Fail Piecrust
• unbaked (page 77)
• 6 cups fresh blueberries
• or frozen blueberries thawed and drained
• 1/2 cup light agave nectar
• Juice of 1 lemon
• 1/4 cup arrowroot powder
• 1 cup sprouted spelt flour or whole wheat pastry flour
• 1/3 cup almond flour (blanched almond meal)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 5 tablespoons unsalted butter or nonhydrogenated butter substitute
• 1/3 cup light agave nectar

Instructions

1. Preheat the oven to 350F.
2. Mix all the filling ingredients together in a bowl and pour into the unbaked piecrust.
3. In a separate bowl, mix the topping ingredients with your fingers until blended.
4. Crumble over the pie filling.
5. Place the pie in the oven with a baking sheet on the rack below to catch any juices that spill.
6. Bake for 40 to 50 minutes, until the crumb topping is golden and the filling is bubbly.