- Prep Time:20m
- Cook Time:30m
- Total Time:50m
- Serves: 8
- Yield: One 9" pie
For the crust
- 1/2 c icing sugar
- 1 tbsp. vanilla sugar
- 1/4 c cornstarch
- 3/4 c unbleached all purpose flour
- 1 1/4 c almond meal
- 1/2 lemon, zested
- 1/4 tsp. ground cinnamon
- a generous pinch of sea salt
- 1/2 c coconut oil, scoopable consistency
- 1/4 c cold water
For the custard
- 3/4 c water
- 1 tsp. agar agar
- 1 1/4 c canned coconut milk
- 2 tbsp. vanilla custard powder
- 6 tbsp. sugar
- 1/2 tsp. vanilla bean paste
For the Balsamic syrup
- 1/2 c balsamic vinegar
- 3 tbsp. molasses
- 1/2 apple
- 1 persimmon
- 1/2 pomegranate, seeds
- 1 small orange
- 2 -3 plums
- 5 -10 grapes
Make the pie crust
- In a medium mixing bowl, combine all the ingredients (except oil and water), mixing until everything is evenly distributed.
- Add the coconut oil (must not be liquid, rather a grainy, scoopable consistency) and using a fork, cut it into the flour until it is clumpy but evenly distributed throughout.
- Add the cold water, a little at a time and bring the dough together without kneading too much. Cover and chill for 2-3 minutes (if too soft).
- Roll out the dough between two pieces of parchment paper to about the size of your pie tin (9" diameter + height of sides).
- Transfer the rolled out dough to the tin, pressing and smoothing the sides until it's molded to the tin snuggly. Trim excess off, and refrigerate until ready to bake.
- Preheat oven to 350F/180C. Position baking rack to the middle position in the oven.
- Place a piece of parchment paper to cover the top of the pie, then add pie weights (or dried lentils, chickpeas, beans, etc.) to cover heavily upto the sides.
- Bake in the preheated oven at 350F/180C for 15 minutes. Remove the parchment paper and pie weights, and continue baking for another 10-15 minutes, until golden brown all over. If the edges start to burn, cover with foil.
- Remove from oven and let cool completely in the pie tin.
Make the custard
- In a small saucepan, combine the water and agar. Bring to a rolling boil over medium heat, stirring until the liquid turns from murky to transparent and clear.
- Reduce heat to low and add the coconut milk to the agar liquid, saving a few tablespoons. In the remaining coconut milk, stir in the custard powder until smooth.
- Pour this dissolved custard powder to the coconut milk in the pan, and add sugar to taste. Stir well until the liquid is smooth, golden and starts to get creamy.
- The custard must taste slightly sweeter than you want it to be. This is because as it cools and sets, the sweetness will slightly reduce.
- Once the custard is thick enough to coat the back of the spoon in a thin coating, remove from heat. Stir in the vanilla.
- Pour the custard into the pie tin, smoothing the top and let it set at room temperature.
Make the balsamic sauce
- In a small saucepan, combine the balsamic vinegar and molasses. If you can't find molasses, substitute with equal amounts of brown sugar or maple syrup.
- Bring to a boil, then simmer until reduced by half, and is syrupy. It will thicken more as it cools, so keep that in mind when you check the syrup consistency.
- If the syrup cools down too thick, simple stir in a little water until it's smooth enough to be drizzled.
- Just before serving, place an array of sliced fruits on top of the pie. Be as creative as you like, cut out shapes, alternate colors and patters in the arrangement. Drizzle with the balsamic syrup, slice and serve.