Coconut rice pie with apricots and lavender served with toasted sesame and citrus sorbet

Most of the recipes in this book have a story or inspiration behind them, something that acted as a sort of cerebral catalyst that enticed the first of many synapses. This particular recipe did not at least not to my recollection; maybe it was something like “pie, mmm I like pie”. This heavy pie is not very sweet and makes a very nice breakfast or with the addition of the sorbet a nice simplistic dessert, the sorbet contrasts the creaminess of the pie and cleanses your palate to get you ready for the next bite of pie.

serves 8
Flaky pie dough
Flour 200g
Lard 75g
Cold water 38g
Lemon juice 1/2tbs
Pie filling
White rice 95g
Coconut milk 200g
Water 260g
Shredded coconut 65g
Zest of 1 lemon
Zest of 1 lime
Sugar 60g
Lavender 2tsp
Cornstarch 1tbs
Dried apricots 205g
Sesame Citrus Sorbet
Sesame seeds 20g
Zest of 1 lemon
Zest of 1 lime
Sugar 210g
Water 375ml
Corn syrup 20g
Lemon juice 250ml
Lavender 1tbs
Start with the sorbet because it will take at least 5 hours to prepare, you may want to make the sorbet the day before and let it freeze overnight so that you can be sure it will be ready. Place all of the ingredients except the lime zest in a pot and bring the mixture to a full rolling boil and immediately turn off the heat. (If you boil the sorbet to long you will invert all of the sugars and make syrup, which will result in a sorbet that will not freeze) Toast the sesame seeds in a frying pan and stir them into the sorbet. If you are using an ice cream machine that slowly turns a paddle around in a chilled vessel you will have to partially freeze the sorbet and then transfer it into the ice cream machine to complete the process. Add the lime zest into the sorbet before transferring it to the ice cream machine, turn off the sorbet until it has turned opaque and increased in volume, transfer the sorbet to a sealed container and place it in the freezer for an hour or so to harden it slightly before serving it.
The pie crust needs to refrigerate for half an hour or so before you roll it out, so you can make the dough and then start on the pie filling while it refrigerates. Mix together all of your dry ingredients and dissolve the sugar and salt in the cold water and vodka. Cut the lard into the dry ingredients rubbing the pieces of fat between your hands until they are pee sized. Make a well in the dry ingredients and add to the liquid ingredients mix with your hands until the dough forms a loose ball, cover with plastic wrap and refrigerate for at least half an hour.
For the pie filling begin by putting the coconut milk, water, cornstarch, and sugar into a sauce pot and bring it to a boil, add the rice and shredded coconut reduce the heat, cover the pot, and cook it for 10 minutes. The rice will only be partially cooked because it will cook the rest of the way in the pie. Add the finely diced apricots, citrus zest, and finely chopped lavender, set the pie filling in the fridge to cool.(if you put a hot pie filling into a pie shell it will result in a soggy crust)
Lightly grease the pie plate and roll out two thirds of the pie dough to half a centimeter in thickness. Line the pie plate with your dough and poke holes in the bottom with a fork trim the excess dough from around the side being sure to leave half a centimeter of overhang to seal the pie up with. Put the cooled pie filling into the pie shell and roll out the other third of dough to a third of a centimeter in thickness. Mix an egg with a quarter cup of milk and brush all the way around the edge of the pie shell, place the dough on top and trim away the excess dough. Using a fork or your fingers press the dough together and create a design around the edges of the pie. Brush the top of the pie with egg was and sprinkle granulated sugar on top, bake the pie for 20 minutes at 400 degrees Fahrenheit and then at 350 for another 20 minutes or until the sides are dark brown and the top is golden.
This pie is served best warm because the starch in rice when served cold solidifies resulting in a chewy and starchy texture. Serve the pie warm with a scoop of sorbet and garnish with toasted sesame seeds and lime zest.

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