Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.

Oreo Surprise

Ingredints:

Crust
1 pkg. oreo cookies, crushed (15 or 19 oz)
1/3 cup butter

Filling
1/2 gallon any flavor ice cream, cut in slices
1 (14 oz) jar fudge sauce
1 (8 oz) cool whip


Directions:

1. Combine cookies and butter, reserve 1 cup for topping. Press rest of cookie mixture in bottom of a 9x13inch pan or 2 pie plates.
2. Place ice cream slices over crust. Then fudge sauce and cool whip. Sprinke remaining crumbs over top. Freeze.

Home Recipe

APPLE PIE BAKED IN APPLE

Ingredients:

• 5-6 Granny Smith apples (make sure they can stand on their own)
• 1 tbsp. cinnamon
• 1/4 cup sugar
• 1 tbsp. brown sugar
• pie crust (homemade or pre-made)

Directions:

1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

Dairy-Free Gluten-Free Pumpkin Pie

Yield: 1 9" pie

Ingredients:

• For the Crust:
• 1 1/2 cup all-purpose gluten-free flour mix
• 1 t. powdered sugar
• 1/2 t. salt
• 1/2 cup (1 stick) cold dairy-free gluten-free margarine
• 1 egg, lightly beaten
• 1 t. cold water
• For the Filling:
• 1 15-ounce can canned pumpkin (NOT canned pumpkin pie filling)
• 2 large eggs, lightly beaten
• 1 cup coconut milk or other dairy-free milk alternative
• 1/2 cup maple syrup
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/8 t. ground cloves
• 1/8 t. salt
• White granulated sugar, for sprinkling
• Vegan Whipped Cream (optional)

Preparation:

1. Prepare the crust. In a medium-sized mixing bowl, combine the flour mix, powdered sugar and salt until well mixed. Using a pastry cutter or your hands, cut in the diary-free gluten-free margarine until the mixture resembles a coarse meal. Create a well in the center of the ingredients and add the egg and water, mixing until the dough comes together to form a soft dough. Press the dough into a disk, wrap it in plastic wrap and refrigerate for 1 hour.

2. Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour) parchment paper. Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate. Make a crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling.

3. Preheat the oven to 425 F.

4. Prepare the filling. In a medium-sized mixing bowl using an electric hand mixer or a standing mixer, mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined. Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar. Bake for 10 minutes, then turn down the oven to 350 F and bake for 35-40 minutes more or until a skin forms on top of the pumpkin and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.) Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely. Serve cold with Vegan Whipped Cream if desired.

Cook's Note:

Something I've found with gluten-free pie crusts is that there is benefit to allowing the pies to refrigerate for a day to soften the crust a bit and keep it from being too tough or crispy (gluten-free crusts are not as flaky as wheat-based ones). So, feel free to make this pie the day before you intend to serve it!

http://dairyfreecooking.about.com/od/piesandcobblers/r/Dairy-Free-Gluten-Free-Pumpkin-Pie.htm

Apple Pie Recipe*

Ingredients:

Pastry for 2 crusts (Never Fail Two Flaky Pie Crust)

8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan, HoneyCrisp)

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

2 Tablespoons butter 

Directions:

1. In a large bowl, toss the pealed and sliced apples with lemon juice.

2. In a side bowel combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Apples should be overflowing as it will reduce in the oven.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand and put on egg wash (one egg yolk and 1Tablespoon milk).

5. Bake at 425 degrees F for 15 minutes.

6. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

7. Let the pie cool (an hour is usually good) so the juices thicken

  

Fudge Brownie Pie

Ingredients:

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Directions:

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

http://theenglishkitchen.blogspot.com/2010/06/fudge-brownie-pie.html 

Strawberries and Cream Pie

Ingredients:

1 cup semi-sweet chocolate chips

3 tsp shortening

1 Oreo pie crust (or graham cracker crust)

1 8-oz block cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 tsp vanilla

1 tub Cool Whip (8 oz)

2 cups fresh strawberries, halved (or raspberries)

Directions:

 Combine chocolate chips and shortening and melt in the microwave.  I usually microwave it for about 30 seconds and then stir.  If needed, microwave for another 15-20 seconds and stir again.  Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

Beat the cream cheese, sugar, sour cream and vanilla until smooth.

Fold in the Cool Whip.

 Pour (or scoop) the mixture into the crust and refrigerate overnight.  

Arrange the strawberries on top of the pie.  Microwave the remaining chocolate and drizzle over the top.   I usually refrigerate again for about an hour before serving.  You can also add the strawberries and chocolate before refrigerating overnight - that works great too!

http://www.butterwithasideofbread.com/2013/01/strawberries-and-cream-pie.html 

Apple Pie Bites

Serves 8

1 (Tart) Apple Sliced

3 Heaping Tbsp. Brown Sugar

2 Tbsp. Cinnamon ( I used a homemade Cinni-Sugar Mix)

1 Tbsp. Melted Butter

1 Pkg. Of Immaculate Baking Co. Crescent Rolls

 

Preheat Oven to 350˚

1. Roll out the dough on a greased cookie sheet, brush with butter and sprinkle Brown Sugar and Cinnamon in individual pieces of dough. 

 

2. Roll up an apple slice in the dough forming a crescent, brush with melted butter and top with cinnamon.  Repeat for others.

3. Bake for 12-15 Mins at 350˚.

 

4. Remove from Oven, filling will be hot! Serve alone or with a dollop of Vanilla Ice Cream.

 

 

http://bettercookies.wordpress.com/2012/08/06/guest-blogger-monday-bite-size-apple-pies/