| Olive Oil Crust | Pie filling |
| 1½ cup organic sifted all-purpose flour | 3 eggs |
| ½ tsp salt | ⅔ cup organic sugar |
| 1 tsp vanilla extract | ½ tsp salt |
| ⅓ cup GG Ascolano EVOO (the buttery one!), frozen ice cubes | ⅓ cup GG Ascolano EVOO (the buttery one!) |
| 3 Tbsp very cold milk | 1 cup organic maple syrup |
| NOTE: Use a glass or ceramic pie pan (not tin) | 1½ cup organic almonds, chopped |
Olive oil frozen in ice-cube tray
Olive oil crust method
Combine salt and flour in a bowl. Place bowl in freezer for 20 minutes. Remove and make a well in the dry mixture. Add olive oil cubes and milk. Mix well with a fork but do not over-mix. Form into a ball and roll out on wax paper. Turn crust out from the wax paper onto a non-greased pie dish.
Pie filling method
Beat first five ingredients until blended. Pour into crust then add the almonds. They will naturally float to the top and stay there when baked.
Bake at 350 for 40-50 minutes until middle of pie is set and does not jiggle.
Extra touch: Spring our magical Dream Dust over the top.