A unusually-delicious pie with a healthy-ish crust. The almond filling I used is almost identical to the filling for Pecan Pie. I simply substituted almonds for pecans. Ingredients and instructions are described below:

For the crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coconut oil (soft but not melted)
3-5 tablespoons ice water

1. Preheat the oven to 400°F. Also, lightly grease a 9-inch-diameter pie plate with a tiny amount of coconut oil.

2. In a mixing bowl, whisk together the flour and salt. Add the coconut oil, and then use your fingers to mash the oil and flour together until the mixture resembles coarse crumbs. Add water a tablespoon at a time until the dough comes together and cleans the sides of the bowl. On a lightly floured surface, roll the crust into a 12-inch-diameter circle. Ease the pastry into the prepared pie plate, and flute to seal. Set aside while you make the filling.

The almond filling:
3 large eggs
2/3 cup sugar
1/4 teaspoon salt
1/4 cup melted butter
1 cup light or dark corn syrup
1 teaspoon vanilla extract
1 cup sliced almonds

1. Violently whisk the eggs in a large-ish bowl. Whisking all the while, beat in sugar, salt, melted butter, corn syrup and vanilla extract. Use a spatula to fold in the almonds.

2. Pour the almond filling into the prepared pie shell.

3. Bake on the bottom rack of the preheated 400°F for 15 minutes. Then lower the oven to 350°F, and continue baking until the crust browns lightly, and the filling is puffed and set -- usually 45-50 minutes. (If a skewer inserted into the center of the filling comes out clean, the pie is done.)

4. Cool completely on a wire rack before slicing.