1/2 teaspoon (2.5 ml) fine grey sea salt Maison Orphée
1/4 cup (60 ml) cold water
1/4 cup (60 ml) extra virgin olive oil delicate Maison Orphée
1/4 cup (60 ml) organic virgin canola oil Maison Orphée
2 cups (500 ml) maple syrup
1 cup (250 ml) soya creamy preparation or 15% cooking cream
Preparation
In a large bowl, mix 2 cups of flour and salt. Set aside. In a second bowl, mix the water and oils. Add the wet ingredients to the dry ingredients. Stir with a fork to moisten, no more.
a) For the two 6-inch pies: divide the dough in two and roll out the first half between two sheets of wax or parchment paper. Place the dough in the pie dish. Do the same with the other half. b) For the 12-inch pie: Roll out the dough between two sheets of wax paper or parchment paper. Place the dough in the pie pan. You may have some pie dough left over. You can use it to make some decorations for your masterpiece!
Preheat the oven to 350 F°(180°C). In a bowl, mix the three filling ingredients until smooth.
a) For the two 6-inch pies: equally, pour the filling in both dishes. Bake for 30 to 35 minutes until the filling is set. If the filling is still too runny, continue baking for an additional 5 minutes. b) For the 12-inch pie: pour into the pie dish. Bake for 40 to 45 minutes until filling is set. If the filling is still too runny, continue baking for another 10 minutes.
Take out of the oven and let cool before serving. Enjoy!
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