Pear and raspberry pies with coconut pastry

Ingredients

• Coconut pastry
• 1 2/3 cup (200g) plain (all-purpose) flour
• 1 tablespoon caster (superfine) sugar
• 1 tablespoon sesame seeds
• 1 pinch fine salt
• 100 grams coconut oil, chilled, cut into small pieces
• 1 egg, beaten lightly
• 1/4 cup (30g) pistachios
• 5 ripe pears (1.1kg), peeled, cred, chopped coarsely
• 300 grams frozen raspberries, thawed
• 1/4 cup (60ml) rice malt syrup
• 2 teaspoons plain (all-purpose) flour
• 1 teaspoon vanilla bean paste
• 1 teaspoon ground cinnamon
• 1 tablespoon finely grated orange rind
• vanilla ice-cream, to serve