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1
Pulse the dry ingredients 5-6 times.
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2
Add 2 sticks of very cold butter (I freeze mine), cut into cubes. Pulse until the ingredients resemble very coarse meal.
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3
Adding the agave nectar and flavoring one tablespoon at a time.
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4
Watch to see the dough just comes together.
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5
Divide the dough into two parts, one larger than the other.
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6
Form each into a flat, round shape.
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7
Wrap each disk in plastic and refrigerate for at least 2 hours.
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8
While the dough is chilling, make the filling.
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9
In a large bowl, combine all the filling ingredients.
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10
Mix until well incorporated (it will be very soupy).
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11
Take the dough out of the fridge.
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12
Let it warm enough to be able to roll it out.
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13
Roll out the crust to fit it to your pie dish.
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14
You may need to patch some, but none will show to your eaters.
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15
Wrap the pie dish in plastic and chill for 30 minutes.
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16
Pour the filling into the crust.
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17
Again, wrap the pie in plastic and chill.
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18
Roll out the other dough disk.
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19
Use your favorite cookie cutters to cut pieces for the top crust.
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20
Take the pie out of the fridge and decorate the top.
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21
Just remember to leave spots for steam to escape.
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22
Cover the edges with foil and bake at 325 degrees F for 40 minutes.
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23
Remove foil and bake until golden brown top and the filling is bubbling.
