Peach Blueberry Slab Pie 

1/2 cup butter, melted
2 1/4 cups super fine almond flour
1/2 cup sugar or alt suagr - Swerve, monkfruit 
1 teaspoon almond extract

4 cups sliced peaches (about 1/2 inch thick)
1 cup blueberries
2 tablespoons butter melted 
1/4 cup alt sugar-  swerve
1 teaspoon ground cinnamon

Preheat oven to 350ºF

PIE SHELL

Combine the melted butter, almond flour, erythritol, and almond extract in a medium-sized bowl.

Stir with a fork until combined and a dough is formed or into a food processor. 

Turn the dough out onto a small cookie sheet (about 13 x 10.)

Press the crust, firmly and evenly, into the bottom of the pan and up the sides to form a small rim.

Bake 8 minutes, then remove from the oven.

FRUIT

Spread the peaches out in a thin layer.
Sprinkle with blueberries.
Melt the remaining butter, swerve and cinnamon together and stir.

Drizzle the butter mixture over the top of the fruit.

Bake the pie for 35 – 40 minutes, or until the peaches are soft, and the juices are bubbling up through the fruit.

Remove from the oven and cool completely before slicing.
Serve warm with ice cream, or chill for a firmer crust.
Store in an airtight container in the