Preheat oven to 350 degrees.
In a small bowl, mix together the tablespoon of flax and water until thoroughly combined. Allow to sit for 5 minutes.
Place the almond flour, salt, baking soda, cinnamon, coconut oil, maple syrup, flax and water mixture, and vanilla in a food processor and pulse until a ball of dough forms.
Using the palms of your hands, press the dough into the bottom and up the sides of a pie pan. Spread into a thin layer thoughout the sides and bottom. Bake for 20- 25 minutes until crust is even golden brown color.
Allow crust to cool completely.
Make the pudding by whisking the chia seeds, soy milk, vanilla, cinnamon and maple syrup in a medium bowl. Continue to thoroughly mix until there are no clumps. If the mixture seems to runny, add a but more chia seeds to thicken.
Allow to sit in the refrigerator for at least a few hours or even overnight to thicken even more.
Place pudding into pie crust.
Transfer the pie to a freezer until the pudding has completely firmed to make it easier to slice.
Next, cut 8 even slices. Return once more to the refrigerator to allow the pudding to set. Top with sliced fruit. ENJOY!