For the filling: Combine the filling dry ingredients until well mixed. Combine all filling ingredients together and set aside.

For the crust: Lightly oil a 10 inch pie pan. In a bowl, combine you flour blend, guar gum, sea salt and sugar choice

In a small pot, melt coconut oil just until liquid.

Add liquid coconut oil to cold water with cider vinegar and grapeseed oil, stirring to combine well.

Pour oil mixture into dry ingredients and get on in there with your hands until well mixed (but let's not over-do it here). Dough will be a little moist.

Pie Construction: Divide dough in half and keep one half covered with a cloth (to keep it from drying out).

Roll out the other half between two sheets of parchment.

Carefully place the dough in the pie plate. And I mean carefully. This stuff might tear a little but it's the underside so no one will see it anyway.

Fill crust covered pie plate with peach/fruit mixture.

Roll out the second ball of dough and cover the pie.

Use your artful skills to pinch the edges how you like them. Make those fun little slits in the top of your pie to let the steam out.

Chill pie in the freezer for 30 mins. (I don't know why but one of the recipes that inspired this one suggested it).

Pre-heat oven to 350.

Bake the pie in the oven for about 30 mins. If you wish, you can then remove pie from oven and brush with a little maple syrup.

Return to oven for another 15 minutes until pie is golden delicious!