Inspired by Jean-Philippe's cuisine, this vegan maple syrup pie has been improved by using flours with a better nutritional profile. Now, it's not just a guilty pleasure; it's a healthy delight!
1 1/4 cup (310 ml) vegan butter (or regular butter)
1 3/4 cup + 4 teaspoons (400 ml) coconut milk
1 teaspoon (5 ml) vanilla
1 1/2 teaspoon (7.5 ml) salt
1 tablespoon (15 ml) cornstach
1/2 cup (125 ml) cold water
Preparation
Preheat the oven to 425°F (220°C). Combine the oatmeal, 2 cups (500 ml) of white pastry flour, salt. Incorporate the vegetable fat by cutting it into small pieces. Drizzle with ice-cold water. Mix lightly with a fork. As the dough begins to stick together, use just enough water to make a dough that holds together and comes off the bowl easily. (You have enough dough for two pies). Roll out the dough and line a pie dish. Cover with parchment paper and add some weight to the parchment paper. Bake the pie shell for 10-15 minutes.
In a saucepan, melt the vegan butter over medium heat. Add in the white spelt flour while stirring with a whisk. Stir in coconut milk, maple syrup and vanilla. Cook over medium heat until the mixture boils and thickens.
Pour onto the crust and refrigerate until ready to serve.
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