Creamy Peach Pie

• CRUST
• 1 cup almonds
• 4 medjool dates
• dash nutmeg
• dash cinnamon
• 1 tablespoon honey (optional), or could use agave nectar or date sugar
• FILLING
• 4 peaches, sliced
• SAUCE
• 2 peaches
• .5 coconut's meat, optional
• dash nutmeg
• dash cinnamon
• 2 medjool dates, pitted

1. In a food processor, grind the almonds alone, then add the dates and seasonings and grind to mix. Add honey or other sweetener, if desired. Add small amounts of water as needed to make it stick together.
2. Put on a plate and knead together, then push down until it fills plate within an inch of edge.
3. Put sauce ingredients in food processor or blender and mix.
4. Add sauce to the filling of sliced peaches and pour over the center of the crust, then even it out to the edges.
5. If you want to use peeled peaches, put them in boiling water for 20 seconds, then plunge into ice water. After a few minutes the skin will pull off easily.

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Taken from www.epicurious.com/recipes/member/views/creamy-peach-pie-50169006 (may not work)