After everything, I learnt three things: how to
use kuzu, how I will never be worthy of MasterChef, and how I would love to take up cookery classes in the future.
I also made some other substitutions: 5 T coconut oil + 2 T lemon juice for the margarine, 1 T
kuzu for the cornstarch, and I
used a combination of almonds, cashews, and pinenuts in the filling.