AT A GLANCE
|01||For sweet pastry, combine dry ingredients in a bowl. Add coconut oil in small pieces and rub in with your fingers to form fine crumbs. Mix in honey and eggs, then pat into a disc (dough will be slightly sticky). Wrap in plastic wrap and refrigerate until firm (1 hour).|
|02||For orange custard, bring milk, orange rind and vanilla bean and seeds to the boil in a saucepan over medium-high heat. Strain through a sieve and cool briefly (5-10 minutes). Whisk yolks, honey and arrowroot until smooth. Gradually pour in milk mixture, whisking until smooth. Return mixture to a saucepan over medium-high heat, bring to the boil, stirring constantly, until thick and smooth, then pour into a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled (2 hours).|
|03||Preheat the oven to 180C. Roll dough between 2 sheets of baking paper to a 3mm-thick round. Line a 24cm-diameter pie dish with dough, trim and prick base with a fork. Blind-bake until light golden (8-10 minutes). Remove paper and weights and bake until golden (6-10 minutes). Remove from oven and set aside to cool in dish.|
|04||Combine remaining ingredients in a bowl and toss to coat cherries. Spoon orange custard into the pie shell, then top with cherry mixture. Bake until pastry is golden (15-20 minutes; cover edges with foil if it browns too quickly). Serve with vanilla ice-cream or coconut cream.|
Note Arrowroot is available in the baking section of supermarkets.