VEGAN APPLE PIE
This pie is delicious! My family raved. This is my own recipe. Being that it is an apple pie, it is very simple. Making it vegan was not hard at all either. With no animal products, the crust is very buttery and light. Serve right out of the oven, chilled, or slightly warmed and a la mode.
Provided by Kaitlynls
Categories Desserts Pies Apple Pie Recipes
Time 1h48m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
- Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
- Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
- Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with the second crust. Cut slits in the top crust with a sharp knife.
- Bake in the preheated oven until crust is golden brown and apples are semi translucent, 45 to 60 minutes.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 81.2 g, Fat 33.9 g, Fiber 3.8 g, Protein 4.6 g, SaturatedFat 9.2 g, Sodium 637.5 mg, Sugar 47.1 g
LOW-FAT VEGAN PINEAPPLE PIE
Really, really delicious pie filled with pineapple cream. Low in sugars and vegan. Cream can be made days ahead and kept in refrigerator.
Provided by zori2559
Categories Pie
Time 1h
Yield 16 , 16 serving(s)
Number Of Ingredients 9
Steps:
- First make the cream. In the food processor or with the immersion mixer bled chopped pineapple, yogurt and cornstarch. I dont add sugar because the pineapple is sweet enough to my taste, but if you like pies to be sweeter, you can add 150 gr superfine white sugar.
- Once it's creamy, transfer into a deep saucepan and heat over medium heat. Cook stirring constantly until it's well thickened, about 5 minutes. Set aside.
- Turn on the oven to 180°C.
- In a large mixing bowl combine flour with the baking powder and sugar. Stir. Make a well in the center and add juice and oil. Quickly knead with your hands to form soft dough.
- Cut 1/3 piece from the dough and set aside.
- Place the bigger part of dough onto a baking paper and roll into 1/2 inch thin crust. Place it into a round baking pan and cover evenly the sides of the pan.
- Pit the bottom of the pie crust with a fork.
- Fill with the thick pineapple cream.
- Roll the remaining 1/3 part of dough into a 1/2 inch thin crust, then place it onto the cream to close the pie.
- Close evenly the edges of the pie crust.
- With a knife cut four long lines on the top of the pie.
- Brush lightly with 1 tbsp of soy yogurt.
- Bake in the preheated oven about 40-45 minutes, or until well browned on top.
- Allow to cool comleteley, then slice in triangles and serve.
- Usually, I make these pies the evening before and serve the next morning for breakfast.
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