½ cup organic unsweetened butter
1 cup Wholesome Sweeteners Fair Trade Organic Sugar
1 cup Wholesome Sweeteners Organic Light Corn Syrup with vanilla
4 whole cage-free eggs
2 teaspoons almond extract
¼ teaspoon sea salt
1½ cups sliced almonds

Preheat oven to 325°F.

In a small saucepan, combine butter, sugar and corn syrup and cook over low heat, stirring constantly until sugar dissolves. Let cool slightly. 

In a medium bowl, beat the eggs. Add the butter/sugar mixture a little at a time, then, while still beating, add the extracts and salt and mix well. Gently stir in the sliced almonds. Pour into an unbaked pie shell that's pressed into a French tart pan (or regular pie pan). Bake at 325 for 50-55 minutes

(If you have a little of the almond mixture left over, prepare a 4-inch pie pan and make a mini tart with the remaining batter.)