Blueberry Pie with Almond Crumb Topping

• 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

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.

nofail piecrust, fresh blueberries, light agave, lemon, arrowroot powder, flour, almond flour, ground cinnamon, salt, unsalted butter, light agave

Taken from www.epicurious.com/recipes/food/views/blueberry-pie-with-almond-crumb-topping-379364 (may not work)