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To start the crust, pulse the dry ingredients in a food processor about 5-6 times to combine them. Add 2 sticks of very cold butter, cut into cubes (I like to freeze mine first). Pulse again until the mixture resembles a coarse meal.
Add the agave nectar and fiore di Sicilia flavoring (or orange extract) one tablespoon at a time, pulsing until the dough just comes together. Divide the dough into two parts, with one slightly larger than the other. Form each into a flat, round disk, then wrap each disk in plastic and refrigerate for at least 2 hours.
While the dough chills, prepare the filling. In a large bowl, combine all the filling ingredients.
Per serving
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Roll out the second dough disk. Use your favorite cookie cutters to create decorative shapes for the top crust. Take the pie out of the fridge and arrange the cutouts on top, making sure to leave some gaps for steam to escape during baking.
Cover the edges of the pie with foil to prevent over-browning, then bake at 325 degrees F for 40 minutes.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
