Peach, Apricot and Pistachio Pie | Metro

Ingredients

• vegan short pastry
• 2 Tbsp. + 1 cup (280 mL) flour
• 1/2 tsp. (2 1/2 mL) salt
• 1 c. à soupe (15 ml) cane sugar
• 1 tsp. (5 mL) ground vanilla
• 1/4 cup (60 mL) solid coconut oil
• 3-4 Tbsp. (45-60 mL) ice cold water
• pistachio crumble dough:
• 1/2 cup (125 mL) flour
• 1/4 cup (60 mL) pistachios, finely chopped
• 1/4 cup (60 mL) cane sugar
• 1/2 tsp. (2 1/2 mL) ground vanilla
• 1/4 à 1/3 cup (60 à 80 mL) solid coconut oil
• topping:
• 3 peach
• 4 apricots
• 1/4 cup (60 mL) pistachios
• 2 Tbsp. (30 mL) maple syrup