8 Serves
221 Mins
In a food processor, pulse the dry ingredients 5-6 times. Add the cold unsalted butter cut into cubes and pulse until the mixture resembles a coarse meal.
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AustrianVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
661 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
184 mg / 1,250 mgPotassium
288 mg / 4,700 mgSodium
169 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
3 g / 28 gSugar
34 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Gradually add the agave nectar and orange extract, one tablespoon at a time, pulsing until the dough just begins to come together.
Divide the dough into two portions, one slightly larger than the other, and shape each into a flat disk. Wrap in plastic wrap and refrigerate for at least 2 hours.
In a large bowl, combine the fruit filling ingredients and mix until well incorporated.
Roll out the larger dough disk on a floured surface to fit your pie dish. Carefully transfer the crust into the pie dish, patching any tears if necessary.
Pour the prepared filling into the crust-lined pie dish. Wrap the dish in plastic wrap and chill for 30 minutes.
Roll out the remaining dough disk and use cookie cutters to create decorative shapes for the top crust.
Arrange the cutouts over the pie, ensuring there are gaps for steam to escape. Cover the edges with aluminum foil and bake at 165°C for 40 minutes, then remove the foil and bake until the crust is golden and the filling bubbles.
9
g43
g31
g
Malaysian
American