Pies

Vegan Strawberry Rhubarb Pie

Tue, 22 Jun 2010 02:42:45 +0000

Strawberry and rhubarb's sweet and tart flavors are married with a hint of orange zest in this Vegan Strawberry Rhubarb Pie recipe. Strawberry and rhubarb together in a flaky pie crust is probably the most effective way to ring in the spring and summer months via flavor alone. Both of these fruits let go of lots of water during baking which can make things on the soupy side. A generous amount of arrowroot flour and a longer baking time at a slightly lower temperature than usual solves this issue and gives the pie a chance to bake to its juicy perfection. It's like a summer vacation in your mouth. {loadposition share}

Strawberry and rhubarb's sweet and tart flavors are married with a hint of orange zest in this Vegan Strawberry Rhubarb Pie recipe. Strawberry and rhubarb together in a flaky pie crust is probably the most effective way to ring in the spring and summer months via flavor alone. Both of these fruits let go of lots of water during baking which can make things on the soupy side. A generous amount of arrowroot flour and a longer baking time at a slightly lower temperature than usual solves this issue and gives the pie a chance to bake to its juicy perfection. It's like a summer vacation in your mouth.

Find more Strawberry recipes on Veganbaking.net
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Vegan Strawberry Rhubarb Pie Recipe

1 Preparation of Flaky Vegan Pie Crust

1 ½ pounds rhubarb, cut into 1 inch pieces (5 to 6 cups)
1 ½ pounds strawberries, hulled and quartered (about 5 cups)

1 cup sugar
5 Tablespoons arrowroot flour
2 teaspoons orange zest (about 2 teaspoons)
½ teaspoon vanilla extract
pinch salt

1 teaspoon sugar

1) Prepare your pie crust

Prepare a 9 inch pie crust. Don't roll out the dough yet. Remove it from the refrigerator but keep it in plastic wrap so it stays moist. If you're using a store bought crust make sure it's thawed and in a plastic bag.

2) Prepare your strawberry rhubarb pie filling

Preheat your oven to 375F (191C) with a rimmed baking sheet on the lowest rack. Wash the strawberries and rhubarb, chop and toss together in a medium mixing bowl. In another medium bowl whisk together the sugar, arrowroot flour, orange zest, vanilla extract and salt. Add the sugar mixture to the bowl containing the strawberries and rhubarb and toss until well combined.

3) If using a homemade crust, place it in your pie plate

If you're using a home made pie crust, prepare it in the pie plate and roll out the top layer in between two sheets of parchment paper.

4) Transfer the pie filling to the pie and secure the top crust

Transfer the pie filling to the pie shell. Don't be afraid to pile it into a huge mound; the fruit will cook down considerably during baking. Using a pastry brush dampened with water, moisten the outer diameter of the pie crust to allow the top crust to form a good bond when it's placed over it. Cover the pie with pie crust and cut the excess top and bottom crusts until 1 inch is protruding beyond the pie plate. Now work your way around perimeter of the pie while gently pressing the top layer of crust onto the lower layer. Work your way around the perimeter again and flip the 1 inch of protruding crust under itself as you go around. Using the end of a fork, work your way around the crust one last time, pressing its end along the perimeter of the crust horizontally to form a visually appealing crimp.

5) Bake to perfection

Cut 8 slits into the top crust and dust it with the 1 teaspoon of sugar. Place the pie in the oven on the rimmed baking sheet. This baking sheet serves three purposes: 1) it will catch any spill-over before it ends up on the floor of your oven. 2) it allows heat to be drawn to the bottom of the pie, accelerating its baking and reducing its tendency to become soggy. 3) The baking sheet allows the pie to easily be removed from the oven after baking. Bake for about 1 hour, 10 minutes or until the crust is golden, making sure to rotate the pie 180 degrees halfway through the baking duration. Cool the pie on a wire rack for 3 to 4 hours before serving.
Covered with plastic wrap, the pie will keep in the fridge for up to one week. This recipe makes one Vegan Strawberry Rhubarb Pie.

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Vegan Apple Cheddar Galette

Tue, 29 Sep 2009 05:09:21 +0000

Apples with vegan cheddar cheese are a match made in heaven due to the contrasting flavors of sharp cheddar and tart apples in this Vegan Apple Cheddar Galette recipe. Be sure to use a sharp vegan cheddar cheese like Daiya or Cheezly Mature White Cheddar for best results. I used Daiya cheddar for this particular galette.
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Apples with vegan cheddar cheese are a match made in heaven due to the contrasting flavors of sharp cheddar and tart apples in this Vegan Apple Cheddar Galette recipe. Be sure to use a sharp vegan cheddar cheese like Daiya or Cheezly Mature White Cheddar for best results. I used Daiya cheddar for this particular galette.

Find more Apple recipes on Veganbaking.net

Vegan Apple Cheddar Galette Recipe

1 Pie Crust recipe for a 9 inch pie

1 ½ pounds of apples (3 or 4). Recommended apples for baking are Granny Smith, Braeburn, Pink Lady or a mixture of all three
¼ cup sugar
1 ½ teaspoons lemon zest

1 cup vegan cheddar cheese, shredded

1) Prepare your crust

Prepare your pie crust dough. While it's sitting in the refrigerator in plastic wrap, prepare your apples.

2) Prepare your apples

Preheat your oven to 400F (204C). Prepare your apples by peeling, coring and slicing them into ¼ inch thickness. Place them in a bowl and mix in sugar and lemon zest until well incorporated.

3) Assemble your vegan galette dough

On a clean lightly floured surface, roll your pie dough to 14 inches round. Use a pair of scissors or a pizza roller to cut your dough into a perfect circle. Transfer your dough to a pizza pan by folding it in half, then folding it in half again, transferring it to the pan then unfolding it into place. Sprinkle a half cup of vegan cheddar on the pie dough 9 inches in diameter.

4) Assemble the apples on the galette dough

Arrange the apple slices on top of the bed of cheese concentrically outward so that they're overlapping slightly like fallen dominoes. This will allow you to get maximum apple in the smallest amount of space.

5) Top the apples with more vegan cheese

Sprinkle the other ½ cup of vegan cheddar cheese on top of the apples.

6) Fold the dough over the edges

Fold the outer edges of dough over the apples as you go around the perimeter.

7) Bake your vegan galette to perfection

Bake at 400F (204C) for 15 minutes then reduce heat to 350F (177C) and bake an additional 45 minutes. Remove from oven, allow to cool slightly and enjoy. Serve warm. This recipe makes 1 Vegan Apple Cheddar Galette.

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Vegan Nectarine Peach Plum Cobbler

Wed, 26 Mar 2008 06:24:42 +0000

{loadposition share}This Vegan Nectarine Peach Plum Cobbler recipe features the best members of the stone fruit family. They're having a little family reunion in your cobbler with special flavor enhancing guests like orange zest, orange juice, cinnamon, ginger and nutmeg. This cobbler party is then topped off with a lightly spiced crust.

Vegan Nectarine Peach Plum Cobbler Recipe

For the filling

1 pound nectarines
1 pound peaches
1 pound plums
3 Tablespoons arrowroot powder or tapioca starch
1/3 cup sugar
Zest of one orange
1 Tablespoon fresh orange juice
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg

For the topping

2/3 cup non-dairy milk
1 Tablespoon orange juice
½ teaspoon vanilla extract

1 2/3 cups whole wheat flour
¼ cup soy flour
1/3 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup Regular Vegan Butter or margarine

1) Prepare the cobbler filling

Preheat your oven to 375F (190C). For the filling, cut the stone fruits into ½-inch thick slices. Place the sliced fruit in a large bowl, add the remaining ingredients and toss well to thoroughly coat the fruit. Transfer to and 8 x 8 inch square baking dish and set aside while preparing the topping.

2) Prepare the non-dairy milk and orange juice mixture

In a small bowl, place the non-dairy milk, orange juice and vanilla. Stir to combine and set aside.

3) Prepare the topping

In a medium bowl add the whole wheat flour, soy flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and stir to combine. Cut the Vegan Butter into small pieces and thoroughly cut it into the dry ingredients with a fork until the mixture resembles coarse crumbs. Add the non-dairy milk mixture to the topping mixture and stir well to combine.

4) Assemble the cobbler

Starting at the outer edge of the baking dish, drop the topping mixture over the fruit mixture in small spoonfuls. Spread the topping gently to cover the fruit filling. The topping should appear bumpy and should not necessarily cover all of the fruit.

5) Bake the vegan cobbler to perfection

Bake for 35 to 40 minutes or until the fruit is tender. Remove from the oven and set aside to cool slightly before serving. Serve the cobbler warm with sorbet or non-dairy ice cream. This recipe makes about 4 to 6 servings of Vegan Nectarine Peach Plum Cobbler.

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Vegan Peanut Butter Chocolate Banana Pie

Fri, 07 Mar 2008 07:14:12 +0000

{loadposition share}This Vegan Peanut Butter Chocolate Banana Pie recipe combines probably the three best flavor combinations in the entire dessert world. These three prominent flavors are then brought together in this vegan pie with brown rice syrup, non-dairy milk and a touch of salt. Use Flaky Pie Crust for best results.

Vegan Peanut Butter Chocolate Banana Pie Recipe

½ cup + 1 Tablespoon peanut butter, smooth unsalted
¼ cup + 3 Tablespoons water
2 Tablespoons amber agave syrup
½ teaspoon salt
1 ¼ cups semi-sweet chocolate chips
6 Tablespoons non-dairy milk

5 bananas, sliced into ½ inch pieces

9 inch pie crust (pre-baked if you're using a homemade pie crust)

1) Whisk together the peanut butter and other flavor building ingredients

Preheat your oven to 350F (177C). In a medium sized bowl, whisk together the peanut butter, water, agave syrup and salt. Set aside.

2) Prepare the chocolate mixture

Place chocolate chips in a medium saucepan and melt over low heat while whisking constantly. Once melted, whisk in the non-dairy milk.

3) Assemble the vegan pie and bake to perfection

Arrange the banana slices in the pie crust flat-side-down. Drizzle with the peanut butter mixture followed by the chocolate mixture then bake for 30 minutes.

4) Allow the pie to cool before serving

Allow the pie to cool on a wire rack before serving. Drizzle your slice with chocolate sauce, caramel sauce or serve with ice cream. This pie keeps for up to one week in the refrigerator or 6 months in the freezer. This recipe makes one 9 inch Vegan Peanut Butter Chocolate Banana Pie

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Vegan Sweet Potato Pie

Tue, 04 Mar 2008 01:19:43 +0000

{loadposition share}I always thought properly made pumpkin pie was amazing until I tried sweet potato pie. Sweet potatoes are sweeter and the flavor is considerably more complex than pumpkin purée so that's why I was so excited to develop this Vegan Sweet Potato Pie recipe. This vegan pie is further enhanced with cashew butter, barley malt, cinnamon, ginger, nutmeg and cloves to create a flavor that will leave pumpkin in the dust. Try making it with Flaky Vegan Pie Crust.

Vegan Sweet Potato Pie Recipe

9 inch pie crust (pre-baked if using a homemade crust)

2 cups sweet potato puree (about 1 large sweet potato)
¾ cup raw cashew butter
2/3 cup sugar
¼ cup barley malt
2 Tablespoons arrowroot flour or tapioca starch
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves

1) Chop the sweet potato, bake it then purée

Preheat your oven to 400F (204C). Peel the sweet potato, cut into 1 inch chunks and place them in a baking dish. Cover the baking dish with tin foil and poke about 6 holes then bake at 400F (204C) for 40 minutes. Process the chunks in a food processor or blender until smooth. Measure 2 cups of sweet potato purée and set aside. Wash out your food processor or blender and decrease the oven temperature to 350F (177C).

2) Process the ingredients until smooth

Add sweet potato puree, cashew butter, sugar, barley malt, arrowroot powder or tapioca starch, salt, cinnamon, ginger, nutmeg and cloves to a food processor or blender. Process until smooth.

3) Transfer the mixture to the pie crust and bake to perfection

Pour the mixture into the pie crust and bake for 45 minutes.
This recipe makes one Vegan Sweet Potato Pie.

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Vegan Peach Pear Cobbler

Tue, 04 Mar 2008 01:10:59 +0000

{loadposition share}Peaches and pears make a wonderfully warm flavor combination in this Vegan Peach Pear Cobbler recipe. Stone fruit enhancing ingredients like lemon zest, ginger and nutmeg are prominently featured in this vegan cobbler. It's like getting a group hug from a peach and a pear.

Vegan Peach Pear Cobbler Recipe

For the filling

2 ½ cups fresh peaches, sliced (about 3)
2 ½ cup fresh pears, sliced (about 4)
2/3 cup sugar
1 Tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
3 Tablespoons arrowroot powder or tapioca starch

For the crust

1/3 cup all purpose flour
1/3 cup whole wheat flour
¼ cup oats
1 Tablespoon sugar
½ teaspoon salt
½ teaspoon baking powder
1/3 cup Regular Vegan Butter or margarine, cold
½ cup non-dairy milk
1 teaspoon vanilla extract

1) Prepare your oven and baking dish

Preheat your oven to 400F (204C). Lightly grease an 8 x 8 inch square baking dish.

2) Slice the peaches, pears and add to a bowl with the flavor building ingredients

Cut the peaches and pears into ½ inch slices and add to a medium sized bowl. Add the sugar, lemon juice, lemon zest, cinnamon, ginger, nutmeg, arrowroot powder or tapioca starch and hand mix with a spoon. Transfer the mixture to the baking dish.

3) Prepare the topping, apply to the top and bake the vegan cobbler to perfection

For the topping, add the all-purpose flour, whole wheat flour, oats, sugar, salt and baking powder to a medium sized bowl. Cut the Vegan Butter into small pieces and cut it into the mixture with a fork until it resembles coarse crumbs. Mix in the non-dairy milk and vanilla extract until well combined. Pour the topping over the peaches evenly and bake for 40 minutes or until the top is golden brown.
This recipe makes one 8 x 8 inch dish of Vegan Peach Pear Cobbler.

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Celebration Vegan Sweet Potato Pie

Mon, 03 Mar 2008 05:32:56 +0000

{loadposition share}Sweet potatoes are sweeter than pumpkin and the flavor is considerably more complex. This allows sweet potato pie to beat the living daylights out of pumpkin pie if the two were to battle in a flavor war. This Celebration Vegan Sweet Potato Pie recipe is living proof, especially when it's enhanced with maple syrup, nutmeg cinnamon and ginger. Flaky Pie Crust is recommended for this pie.

Celebration Vegan Sweet Potato Pie Recipe

9 inch pie crust (pre-baked if you're using a homemade crust)

1 cup mashed sweet potatoes (about 1 ½ potatoes)

6 oz firm tofu
¼ cup Vegan Butter or margarine
1 cup maple syrup
¼ cup sugar
1 ½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon salt

1) Bake your sweet potatoes

Preheat your oven to 400F (204C). Peel the sweet potatoes, cut into 1 inch chunks and place them in a baking dish. Cover the baking dish with tin foil and poke about 6 holes then bake at 400F (204C) for 40 minutes. Process the chunks in a food processor or blender until smooth. Measure 2 cups of sweet potato purée and discard any remaining. Place the purée back in the food processor and decrease oven temperature to 350F (177C).

2) Process all of the ingedients

Add the remaining ingredients to the food processor or blender and process until smooth.

3) Bake to perfection

Pour the mixture into a pre-baked pie crust and bake for 1 hour. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. This recipe makes 1, 9 inch Celebration Vegan Sweet Potato Pie.

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Celebration Vegan Pumpkin Pie

Mon, 03 Mar 2008 05:31:03 +0000

{loadposition share}This Celebration Vegan Pumpkin Pie recipe features barley malt syrup to considerably push pumpkin flavors forward. Cinnamon, ginger, cloves and a touch of lemon juice are also effective flavor enhancers in this easy to make vegan pie. Flaky Pie Crust is recommended.

Celebration Vegan Pumpkin Pie Recipe

9 inch pie crust (pre-baked if you're using a homemade pie crust)

16 oz pumpkin purée
6 oz firm tofu
¾ cup sugar
¼ cup vegetable oil
¼ cup barley malt syrup
¼ cup arrowrot flour or tapioca flour
1 teaspoon cinnamon
1 teaspoon lemon juice
½ teaspoon ginger
¼ teaspoon clove

Preheat your oven to 350F (177C). Add all the ingredients to a food processor or blender and process until smooth. Pour the filling nto the pie crust and bake for one hour. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. This recipe makes one 9 inch Celebration Vegan Pumpkin Pie.

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Vegan Pumpkin Pie

Mon, 03 Mar 2008 05:28:49 +0000

{loadposition share}This Vegan Pumpkin Pie recipe features the pumpkin boosting flavors of cashew butter and barley malt syrup. Cinnamon, ginger, nutmeg and cloves further enhance flavors better than eggs ever could in this vegan pie. Flaky Pie Crust is recommended.

Vegan Pumpkin Pie Recipe

9 inch pie crust (pre-baked if you're using a homemade pie crust)

2 cups pumpkin purée
¾ cup raw cashew butter
2/3 cup sugar
¼ cup barley malt syrup
2 Tablespoons arrowroot powder or tapioca starch
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves

Blend the ingredients, transfer them to the pie crust and bake to perfection

Preheat your oven to 350F (177C). Add all ingredients to a food processor or blender and process until smooth. Pour the filling into the pie crust and bake for 45 minutes. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. This recipe makes one 9 inch Vegan Pumpkin Pie.

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Flaky Vegan Pie Crust

Mon, 03 Mar 2008 05:27:25 +0000

Making your own vegan pie crust is time consuming but a homemade crust tastes about 23 times better than a store-bought one. You can make multiple batches and freeze the rest for later use. Home made pie crust has that irresistible flakiness and gives you the satisfaction of knowing that you made the whole pie. This Flaky Vegan Pie Crust recipe can be used for any pastry such as Vegan Pop Tarts, turnovers, English pasties or anything else you'd like to envelop in tender, flaky goodness.

In a pie crust the goal is tenderness and flakiness. This is achieved by a high level of fat and a low level of water. The fats serve two purposes: The Vegan Butter in this recipe breaks into small pieces, coating the flour and inhibiting gluten from forming. The shortening is cut into larger pieces so it doesn't break down as much when it's cut into the flour. This is so the shortening forms thin layers as the dough is rolled. These thin layers catch evaporating water as the crust bakes which causes the crust to form thin, flaky layers similar to what's found in puff pastry. {loadposition share}

Making your own vegan pie crust is time consuming but a homemade crust tastes about 23 times better than a store-bought one. You can make multiple batches and freeze the rest for later use. Home made pie crust has that irresistible flakiness and gives you the satisfaction of knowing that you made the whole pie. This vegan Flaky Pie Crust recipe can be used for any pastry such as Vegan Pop Tarts, turnovers, English pasties or anything else you'd like to envelop in tender, flaky goodness.

The food science behind pie crusts

In a pie crust the goal is tenderness and flakiness. This is achieved by a high level of fat and a low level of water. The fats serve two purposes: The Vegan Butter in this recipe breaks into small pieces, coating the flour and inhibiting gluten from forming. The shortening is cut into larger pieces so it doesn't break down as much when it's cut into the flour. This is so the shortening forms thin layers as the dough is rolled. These thin layers catch evaporating water as the crust bakes which causes the crust to form thin, flaky layers similar to what's found in puff pastry.
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Vodka in a pie crust?

This pie crust is adapted from Cook's Illustrated's famous vodka pie crust which takes crusts to the next level. The result is a dough that's easier to work with and more tender and flaky than traditional pie crusts. The vodka allows the dough to feel more moist so it's easier to roll, cut and form. The gluten in the flour doesn't bind in the presence of ethanol so the crust ends up being more tender. The alcohol cooks off so don't worry; your pie crust won't taste like alcohol but it will seem extra moist while you're working with it. This is by design. Don't worry about the quality of the vodka you use. 80 proof vodka is 60% water and 40% alcohol. Just remember: don't drink and roll. If you really aren't able to use vodka then change the water content of this recipe to 9 to 10 Tablespoons total.

Two pie crust recipes for the price of one

This pie crust recipe is broken into two versions: One for sweet pies and one for savory pies. The sweet version is designed to enhance fruity fillings by keeping itself in the background and allowing the filling to do the talking. The savory version kicks things up a notch by including slightly more salt and extra flavor enhancers so the crust is able to stand up to the savory punch of pot pie fillings, for example.

Shiitake mushroom powder, wait what?

Psst! Shiitake mushrooms are one of the secrets of developing layers of savory flavor, which is a perfect way to crank up the intensity of savory pie crusts. Dried shiitake mushrooms are an additional secret-upon-a secret, because when these extremely savory mushrooms are dried, additional savory flavor enhancers get generated, called guanylates. Dried shiitake mushroom powder is the perfect way to easily infuse serisous umami to anything without needing to add a water-based ingredient. To utilize this superpower of umami, I recommend first deodorizing your coffee grinder by grinding some white rice, corn meal, oatmeal or similar neutral-tasting grain. This will remove enough of the coffee flavor from your coffee grinder. Now place some dried shiitake mushrooms in your coffee grinder and let 'er rip until you have a fine powder. Save this powder for secret, behind-the-scenes flavor building. Don't tell anyone! Now add the proper amount in your savory pie crust.

As you did before, add a little bit of a neutral-tasting-grain to your coffee grinder and give it a whirl until you have a fine powder. Discard the powder, which will remove the savory mushroom flavors. No one will ever know- your secret is safe with me!

Find more Easy recipes on Veganbaking.net

Flaky Vegan Pie Crust Recipe - For Sweet Pies

2 ½ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt

¾ cup (161 grams) or 1 ½ sticks cold Regular Vegan Butter or non-hydrogenated stick margarine, cut into ¼ inch cubes
6 Tablespoons (81 grams) or ¾ stick cold Vegan Shortening or store bought shortening, cut into ¼ inch cubes

½ cup cold water
3 Tablespoons cold vodka
(or substitute the water and vodka with 9 to 10 Tablespoons total water)

Flaky Vegan Pie Crust Recipe - For Savory Pies

2 ½ cups all-purpose flour

1 ¼ teaspoon salt

1 teaspoon shiitake mushroom powder (optional)

½ teaspoon onion powder

¼ teaspoon garlic powder

⅛ teaspoon ground pepper

¾ cup (161 grams) or 1 ½ sticks cold Regular Vegan Butter or non-hydrogenated stick margarine, cut into ¼ inch cubes
6 Tablespoons (81 grams) or ¾ stick cold Vegan Shortening or store bought shortening, cut into ¼ inch cubes

½ cup cold water
3 Tablespoons cold vodka
(or substitute the water and vodka with 9 to 10 Tablespoons total water)

1) Whisk the dry ingredients together and cut in the Vegan Butter

In a large mixing bowl whisk together the flour and salt. If you're using the pie crust for sweet pies, add the sugar. If you're using the pie crust for savory fillings, add the shiitake mushroom powder, onion powder, garlic powder and ground pepper. Using a fork or pastry blender, cut the Vegan Butter and shortening into the flour until the mixture resembles coarse sand. Take extra caution that you don't over mix.

2) Carefully work the water into the dough

Drizzle half of the chilled water and vodka over the mixture then gently toss using your fingers. Drizzle the other half in and toss again. Now use the open palm of your hand to press down the dough to compress it. Break up the dough with your fingers and compress it again. Cut the dough in half inside the bowl with a spatula.

3) Chill the dough in the refrigerator

Wrap each piece of dough in plastic wrap, compress it to a 4 inch disc and chill in the refrigerator from 1 hour to 3 days. This dough can be kept in the freezer for up to 6 months for later use. This cold rest allows the dough to absorb the water, which will yield a softer, more elastic dough that is less likely to break and crumble.

If you're working in extremely hot weather conditions, don't be afraid to put things in the freezer for a few minutes while you're working. The goal is to have a cool crust go into a hot oven so the crust pops from the pockets of fat and water. This is what makes a flaky crust.

4) Roll out the vegan pie crust

Cut two pieces of parchment paper to 12 inch by 12 inch size. Rolls of parchment paper for home use is 12 inches long so you can use the box as a ruler. Unwrap one of the dough disks, place the dough on a sheet of parchment paper and cover it with the other sheet of parchment paper. Roll the dough out from the center until it goes out to the edges of the parchment paper. Remove the top layer of parchment paper and carefully flip the dough over into a pie plate. Now remove the other piece of parchment paper and form the doug to the pie plate. Gently lift the pie crust with one hand and push it into the plate with the other hand. Don't worry if you have to patch the pie crust; this is normal. It's easily patched and repaired by lightly wetting each part to be joined with water then grafting on an extra piece of dough. Once it comes out of the oven, your repairs won't be too noticeable. When I work with pastry crusts I usually have a pastry brush and a glass of water on hand so I can easily wet the dough with the brush and patch it with pieces of leftover dough when necessary. Using scissors, cut off the dough so that ½ inch of it extends beyond the pie plate.

5) Tuck the pie crust in

Now go around the perimeter and tuck and fold the outer edge under the crust so that it's uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape.

6) Place the top crust on, if using

This assumes your filling is already in the bottom crust of a non-pre baked pie crust. Roll your other disc of pie dough as directed in Step 4. Using a pastry cutter or a pair of scissors, cut the top crust so it's the same diameter as the outer diameter of the pie crust shell. Fill a small bowl with water and use a culinary brush or your finger to coat the outside top diameter of the pie crust shell. Now take your rolled out pie crust top and remove the parchment paper on the top. Carefully flip it over the top of the pie. Once it's centered, remove the other piece of parchment paper and use scissors to cut the excess off of the pie crust top so it matches the pie crust bottom. Now go around the perimeter and tuck and fold the outer edge under the crust so that it's uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape.

7) To pre-bake or not to pre-bake

Some pie recipes that don't require the pie to be baked for very long will require it to be pre-baked, also known as blind-baked. To do this, first preheat your oven to 425F (218C). Go around the perimeter of your pie crust and tuck and fold the outer edge under the crust so that it's uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape. Place your pie crust in the refrigerator for 1 to 24 hours. This will allow the gluten to relax so it doesn't pull together as much during baking.

Poke the bottom of the crust with a fork about 8 to 10 times to create holes for steam to escape. Now line the pie crust with tin foil then place legumes or the pie weight of your choice inside of the crust. The tin foil keeps the walls of the pie crust from sliding down while under heat.

Place the pie on a cookie sheet that is on the oven's lowest rack. The cookie sheet will draw extra heat to the pie crust's bottom, allowing it to bake at the same rate as the upper parts of the crust. Bake it for 15 minutes, then remove the foil and pie weights. Rotate the pie 180 degrees and bake it for another 5 to 10 minutes until the crust is golden.

This recipe makes one 9 inch Flaky Vegan Pie Crust shell with one crust top which is known as a double crust. You can also use this recipe to make two pie shells.

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Vegan Pecan Pie

Mon, 03 Mar 2008 05:27:00 +0000

I thought I didn't like pecan pie until I had this Vegan Pecan Pie. The questionable brown mush experienced in normal pecan pies is replaced by barley malt, maple syrup and enhanced with cinnamon, ginger and a touch of cardamom in this version. Flaky Vegan Pie Crust is recommended. {loadposition share}

I thought I didn't like pecan pie until I had this Vegan Pecan Pie. The questionable brown mush experienced in normal pecan pies is replaced by barley malt, maple syrup and enhanced with cinnamon, ginger and a touch of cardamom in this version. Flaky Vegan Pie Crust is recommended.

Find more Holiday recipes on Veganbaking.net

Vegan Pecan Pie Recipe

3 cups pecans (whole pecans and pieces)

2/3 cup barley malt syrup
2/3 cup maple syrup
½ cup non-dairy milk
5 teaspoons vanilla extract
1 ¼ teaspoons cinnamon
1 ¼ teaspoons ginger
½ teaspoon cardamom
¼ teaspoon salt

1 Tablespoon golden flax meal

1) Prepare your pie crust

If using a store bought pie crust

Place the prepared pie crust on a cookie sheet and bake at 350F (177C) for 7 minutes. Place the pecans in the pre-baked crust, and bake an additional 7 minutes. Remove from the oven and set aside.

If using a home baked pie crust

Place the pie crust on a cookie sheet, place the pecans in the crust, and bake at 325F (163C) for 20 minutes. Remove from the oven and set aside. Increase oven temperature to 350F (177C).

2) Prepare the pie filling

In a medium saucepan combine the barley malt syrup, maple syrup, non-dairy milk, vanilla, cinnamon, ginger, cardamom and salt. Simmer over low heat for 5 minutes and remove. Whisk in the golden flax meal. Pour the mixture over the pecans.

3) Bake the pecan pie to perfection

Place the pie on a cookie sheet and bake at 350F (177C) for 30 more minutes. Remove from the oven, place on a rack and allow to cool before cutting with a sharp knife. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. This recipe makes one 9 inch diameter Vegan Pecan Pie.

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Vegan American Apple Pie

Mon, 03 Mar 2008 05:25:30 +0000

Studies have shown that vegan apple pie transfers flavors to the taste buds faster than the speed of sound. Ok, maybe not but you would think so right? This vegan Apple Pie recipe calls for tart green apples such as Granny Smith for prominent apple flavor. Apple notes are further enhanced with ingredients such as Vegan Butter, molasses, calvados or brandy, cinnamon, nutmeg and a touch of allspice. Flaky Vegan Pie Crust is recommended.
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Studies have shown that vegan apple pie transfers flavors to the taste buds faster than the speed of sound. Ok, maybe not but you would think so right? This vegan Apple Pie recipe calls for tart green apples such as Granny Smith for prominent apple flavor. Apple notes are further enhanced with ingredients such as Vegan Butter, molasses, calvados or brandy, cinnamon, nutmeg and a touch of allspice. Flaky Vegan Pie Crust is recommended.

Find more Apple recipes on Veganbaking.net

Vegan American Apple Pie Recipe

6 ½ cups thinly sliced Granny Smith apples (about 4 to 6 apples), peeled, cored and sliced about 3 millimeters thick

½ cup sugar
3 Tablespoons Regular Vegan Butter or margarine, melted
2 Tablespoons arrowroot powder or tapioca starch
2 Tablespoons Calvados or brandy (optional)
1 teaspoon molasses
¾ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice

9 inch double pie crust

1) Prepare your apples

Preheat your oven to 425F (218C). Place an over rack on the lowest setting and place a rimmed baking sheet on it. Peel, core, and thinly slice your apples and place them in a large bowl. Set aside.

2) Whisk together your flavor building ingredients

In a medium mixing bowl whisk together the sugar, Vegan Butter, arrowroot powder, Calvados if using, molasses, cinnamon, nutmeg and allspice until well incorporated. Add this mixture to the bowl containing the sliced apples and mix until the apples are evenly coated. Arrange the apple slices in concentric layers in the pie crust so they're packed as compact as possible. Makes 1 Vegan American Apple Pie.

3) Prepare your crust

If you're using a store bought crust

Usually store bought crusts come with two crusts. Take the extra pie crust shell and crumble it into small pieces. Place it in a food processor and pulse a few times until the consistency is of cumbs resembling gravel. If you don't have a food processor, place the crust pieces in a large bowl and break into large crumbs with your bare hands. When topping the filling, sprinkle these crumbs in top of the pie until it's well covered.

If you're using a homemade pie crust

Roll out your top pie dough until it's about an inch larger than the outside diameter of your pie dish. Using a paring knife, cut a few designs out of this crust. Stars or leaf shapes work well for this. Fill a small bowl with water and use a culinary brush or your finger to coat the outside top diameter of the pie crust shell that your apples are in. Now take your rolled out pie crust top and using a large spatula to help you, pick it up and transfer it over to the top of your pie. Once it's centered onto the top of your pie, use scissors to cut the excess off of the pie crust top so it matches the pie crust bottom. Go around the pie and horizontally crimp the outside diameter of the top crust with the bottom crust together with your fingers.

4) Bake the vegan apple pie to perfection

Place the pie on the baking sheet in the oven and bake for about 15 minutes. Lower heat to 375F (191C) and bake until the crust is golden brown, about 30 minutes. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. This recipe makes one 9 inch Vegan American Apple Pie.

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