Inspired by Jean Philippe's Cuisine, this vegan maple syrup pie is improved to adapt it with flours with a more nutritional profile to make it no longer a guilty pleasure but a healthy delight. : Organic Whole Oat Flour
For a new taste, you can also use : Organic Whole Barley Flour
Preheat the oven to 425 ° F (° C). Combine the oatmeal, 2 cups 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.
