Blueberry Apricot Pie with Walnut Topping

This pie was so incredible that Husband began eating it straight from the pie pan with a spoon before the dinner guests arrived. After dinner, the guests who normally don't indulge in dessert took second and third helpings. There is no more pie. Truly, this should be called, Incredible Pie. Or, the Incredible Shrinking Pie. Or, just pie. Delicious pie.

Preheat oven to 375 degrees F

Filling
1 quart canned apricots
2-3 cups frozen blueberries
1/4 cup quick tapioca
juice of one lemon
2 inches fresh grated ginger
1 teaspoon cinnamon
1/4 cup sugar

Place fruit in bowl, sprinkle with tapioca, lemon juice, ginger, cinnamon, and sugar. Set aside while preparing crust. 




Crust
1/2 cup graham flour
1 1/2 cups almond flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
8 tablespoons coconut oil, melted

Place all the dry ingredients in food processor and pulse until mixed. Add the coconut oil, two tablespoons at a time, pulsing well each time. Scrape down sides of mixer as needed. Mixture will be crumbly. Turn out the crumbly pie crust mixture into a pie dish and using spatula, spread the mixture evenly along the bottom and sides. Use a jar to press and flatten the dough. Place the pie crust into the heated oven at 375 degrees for 10 minutes.

Topping
1 cup walnuts
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Place the walnuts, brown sugar, cinnamon, and salt into the food processor. Pulse until nuts are ground, and ingredients are well mixed.

Remove the pie crust from oven. Spread apricot and blueberry mixture into the crust, top with the walnut mixture. Place pie back in oven and bake for 45 minutes to an hour, until fruit is bubbly and topping is lightly browned.