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1
Preheat the oven to 375u00b0F.
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2
Peel the beets and carrots and cut them into bite-sized pieces. Place them in a bowl and drizzle them with the olive oil. Toss to coat. Spread the pieces on a baking sheet and bake at 375u00b0F for 45 minutes, until the beets and carrots are tender but not mushy.
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3
Toast the sliced almonds in a saute pan over medium heat until golden brown. Stir them constantly so they do not burn. When done, remove from heat and set aside.
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4
For the balsamic reduction:
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5
In a small pot over medium heat, combine the balsamic and honey. Bring to a boil. Reduce heat and simmer while stirring constantly for about 10 minutes, until the liquid is reduced to about 1/2 of its original volume and has thickened. Remove from heat. Mix in the lemon and orange zest.
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6
Roll out the pie crust until it is about 12 inches in diameter. Place it on a baking sheet.
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7
Core, then cut the apple into bite-sized pieces.
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8
In a bowl mix the apple pieces, toasted almonds, and roasted vegetables with the balsamic reduction. Sprinkle lightly with allspice if desired.
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9
Pile the filling in the middle of the pie dough. Spread it out evenly, leaving a 1 1/2-inch border of dough around the edge. Fold the border of dough up towards the center and around the vegetable mixture (leaving some of the center exposed - see photo). Seal all of the folds and cracks, using water to ensure the dough sticks to itself.
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10
Bake at the temperature given by your pie crust recipe until the crust is done. Enjoy warm.
