Paleo Citrus Pie

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Recipe's preparation

Almond Pastry

1. 1. Preheat oven to 200C.
   2. Grease base and sides of 23cm pie tin with removable base. Line base with greaseproof paper. 
   3. Place almonds into TM mixing bowl and grind for 3 seconds/speed 10. Sieve.
   4. Return larger pieces to TM bowl and mill again for 2 - 3 seconds/speed 10. Sieve.
   5. Continue this process until you have 200g of sieved finely ground blanched almond flour. Return the sieved almond mill to the TM bowl.
   6. Add salt, coconut oil, and egg and mix for 5 – 10 seconds/ speed 4 until just combined.
   7. Remove from bowl and roll into ball. Wrap in cling film and chill in fridge for 15 minutes.
   8. Roll out between 2 sheets of grease proof paper. Transfer to pie tin and patch as required.  It should cover base and reach approx. 2.5 cm up the sides.
   9. Return to fridge for 15 - 20 minutes before baking.
   10. Bake in preheated oven for approx. 15 – 20 minutes or until golden brown. Remove pastry from oven and allow shell to cool. 
   11. Reduce oven temperature to 120C.

Citrus Filling

Place lemon and orange zest into the TM bowl and mill for 10 seconds/speed 9. Scrape down sides of bowl. Repeat.

Add coconut syrup and maple syrup and stir 5 seconds/speed 3 to combine. 

Add coconut cream (solids only), egg yolks, lemon and orange juice (approx. 200g) and cook 5 minutes/60C/speed 3.

Add arrowroot and cook 5 minutes/80C/speed 4.

Pour citrus filling into pastry shell and bake 20 – 25 minutes, or until filling is just set.

Remove from oven; cooling slightly before refrigerating for a minimum of 4 hours, preferably overnight.

Serve with whipped coconut cream or coconut ice cream.