Preheat oven to 350 degrees.

To make the pie crust, combine the coconut milk, tapioca flour, and almond flour in a bowl and mix well.

Pour ¼ cup of the batter onto a pre-heated (eco-friendly) non-stick pan over medium heat.

Let the batter cook until the bottom of the flatbread is firm enough to move.

Using a spatula, lift the bread and move it onto a baking sheet, flipping it over so that the sticky side is down.

Repeat this until the batter is done - for a total of six pies.

Put a tablespoon of your chopped fruit filling onto the pastry.

Using a brush, put some egg wash around the edges to help seal the pie shut. You can use a fork to help you crimp the edges if needed.

Once you’ve folded the pastry shut, brush egg wash on top of the pie. Then, take a knife and put a tiny little slit in the middle.

Sprinkle with sea salt and bake at 350 for 30-40 minutes.

Enjoy!