In a blender puree Avocado (100 gram), all but 1 Tbsp of the juice from the Lemon (1), and Organic Egg (1).
In a large bowl, combine Gluten-Free Oat Flour (300 gram), lemon zest, Baking Powder (1 teaspoon), Salt (1 pinch), and Cane Sugar (100 gram).
Add the avocado cream and stir until you get a smooth and soft dough.
Roll out the dough in between 2 sheets of parchment papers and refrigerate for a few hours.
Meanwhile slice the Peach (3) and dress them in the reserved lemon juice, Cane Sugar (2 tablespoon), Tapioca Flour (2 tablespoon), Ground Cinnamon (1 dash), and Salt (1 pinch).
Preheat your oven to 360 degrees F (180 degrees C).
Line a spring form pan with parchment paper, lay the pie crust and pour in the filling, then fold in the edges to make a crust
Bake in pre-heated oven for about 40 minutes. Let the pie cool down completely before removing it from the pan.
Serve up it plain or with a dusting of Powdered Confectioners Sugar (to taste) and some Whipped Cream (to taste)!