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Pesach Pecan Pie

Pesach Pecan Pie

For the crust:

1½ cups blanched almond flour

¼ teaspoon baking soda

¼ cup oil

3 tablespoons sugar

For the pecan filling:

1 tablespoon oil or margarine

1 cup brown sugar (you can substitute granulated sugar but the filling will taste somewhat different)

2 tablespoons orange juice

1 teaspoon vanilla extract (optional)

2 eggs

2 cups shelled pecans plus more for decoration

Preheat oven to 350 degrees F.

In a medium bowl, combine almond flour and baking soda, if using. In a small bowl, combine oil, sugar and vanilla. Stir wet ingredients into dry to form a "dough."

Pat dough into a 9.5 inch glass pie dish. 


The filling is really simple; place all ingredients in a food processor and mix to combine. Pour into pie crust. You can lightly place remaining pecans around the edges of the filling, taking care not to press them in too far.

Bake 45 minutes or until filling is puffed and firm. Remove from oven and cool.

**Place 5 ounces almonds in the food processor and pulse the almonds until mostly ground. Pour the ground almonds into a strainer or sifter placed over a bowl. Shake to allow the finer grains to fall through. Place the larger grains back into the processor and repeat the pulsing until the grains are finer. Do not keep the food processor running as it will turn your almonds into almond butter.

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